Sweet Potato Brownies
These fudgy Sweet Potato Brownies are made with two-ingredients. Made with the perfect amount of sweetness from a seasonal favorite!
Equipment
- Baking Sheet
- Parchment Paper
- Blender or Food Processor
- 8 x 8 baking dish
Ingredients
- 15 ounces pureed sweet potatoes, cooked or 15 ounce pureed sweet potatoes, canned
- 1 18 oz box Fudge Brownie mix
Optional Ingredients
- 1/4 cup water, if needed to help with mixing
- 1 cup semi-sweet or dark chocolate morsels optional (If you want sweeter brownies) - see notes
Instructions
- Preheat oven to 350 degrees.
- Spray an 8″ X 8″ baking pan with non-stick spray and set aside.
- In a large bowl, combine pureed sweet potatoes and brownie mix; stir until smooth. Optional: if you want to add chocolate chip morsels, add them here.
- ***Do not follow directions or add ingredients listed on the box***
- Pour mixture into 8" x 8" baking dish.
- Bake until edges are slightly firm and top center is dry to the touch, about 25-35 minutes OR until set. Note: Batter may look undercooked; this is okay. This will allow them to have their fudgy-brownie consistency.
- Allow brownies to cool, then cut into 12 brownie squares.
- ***See notes for additional instructions***
- Serve and enjoy!
Notes
- You may have to add water to your brownie mix and pureed sweet potatoes to make mixing easier.
- If you like a fudge-like brownies, cover and chill for at least two hours. You can chill overnight in an airtight container. Remove when ready to serve.
- Add 1 cup of semi-sweet or dark chocolate morsels if you want your brownies sweeter. I love them this way!
- You can do the toothpick/knife test, but remember these are only made with two (2) ingredients and they may appear undercooked. Ovens may vary.
Have you tried this recipe? Let us know in the comments!
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