Get the recipe:Kid-Friendly Cakey Sweet Potato Brownies
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You'll feel a little bit better about giving into those sweet cravings when you've got a pan of these Sweet Potato Brownies in the oven. They're rich, with a soft cakey texture, and perfect for kids and adults!
1/2cupwhite whole wheat flour,can also use all-purpose, whole wheat or a GF blend
1/2cupunsweetened cocoa powder
1/4cupsugar
1tbspground flax seeds(optional)
1/4tspbaking soda
1/4tspsalt
2/3cupcooked sweet potato,mashed or pureed
2large eggs
1/3cuppure maple syrup
1/4cupmelted butter
1tspvanilla extract
3/4cupchocolate chips, divided(optional)
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Instructions
Prep: preheat your oven to 325°. Line a 8x8 baking pan with parchment paper or spray with a cooking spray.
Add Ingredients: in a medium bowl, add flour, cocoa powder, sugar, salt, baking soda, and ground flax seeds.
Add Wet Ingredients: mix in the mashed sweet potato, eggs, maple syrup, butter, and vanilla.
Add Chocolate Chips: add 1/2 cup of the chocolate chips into the brownie batter and gently fold them together. You do not want to overmix.
Pour: pour the brownie batter into your baking dish and sprinkle with the remaining chocolate chips.
Bake: place the baking pan in the oven and bake for 25-30 minutes, or until a toothpick comes out with moist crumbs. Let cool for 2-3 hours, then take out the brownies by carefully lifting out the parchement paper and placing them on a cutting board. Cut into the size you prefer.
Eat: serve and enjoy!
Notes
Age: 12+ monthsHow to Store & Freeze: Store sweet potato brownies in the fridge in an airtight container for up to 5 days. These brownies also freeze well for up to 3 months.To Make Fudgy Brownies: These brownies have a cakey texture, which my kids love. But if you prefer a more fudgy texture, all you have to do is omit the baking soda and use 1 whole egg and 1 egg yolk.