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.