Whole Wheat Sweet Potato Brownies

Rich, fudgy brownies made healthier with sweet potato and whole wheat flour. You’d never believe there’s no butter, oil, white or brown sugar in them.

Pure Brownie Bliss

Whether it’s dessert, a mid-day snack or even a special treat with breakfast or brunch, these Whole Wheat Sweet Potato Brownies are pure bliss. Mashed sweet potato gives them great texture, moisture and natural sweetness. The whole wheat adds nutrition and fiber. The dark chocolate, honey and cinnamon complement the sweet potato perfectly to create a brownie that’s rich, fudgy, gooey, sweet and oh so scrumptious!

A Healthier Sweet Treat

I’m always looking for ways to make my favorite sweet treats a little healthier given how much I love eating them. And I find it to be a fun challenge trying to make something that’s supposed to be indulgent still taste incredible without all the fat and sugar. Sometimes it’s a complete fail and I end up throwing it in the trash, but a lot of the time it turns out great and can be enjoyed guilt-free. For other scrumptious vegetable brownie options, try my Dark Chocolate Zucchini Brownies, my Whole Wheat Pumpkin Brownies or my extra decadent Pumpkin Swirl Brownies.

I’ve only used fresh baked sweet potatoes when baking these brownies, but you could certainly use a can of pure sweet potato if you’re pressed for time. I just bake a few extra potatoes when we’re having sweet potatoes with dinner and mash them up to go in a batch of brownies for dessert.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

• Whole wheat flour: gives the brownies structure while adding fiber and a slightly nutty flavor. Whole wheat flour adds a heartier texture and more nutritional value over all-purpose white flour. You can sub white whole wheat flour for a lighter texture.
• Unsweetened cocoa powder: provides the rich chocolate flavor and deep color that make these brownies irresistible. Dutch-process cocoa powder can be used in the same amount, although it may slightly change the flavor and texture.
• Ground cinnamon: adds a warm, subtle spice that complements the chocolate and natural sweetness of the sweet potatoes. Try pumpkin pie spice for a slightly different flavor, or simply omit the cinnamon if preferred.
• Baking powder: Helps the brownies rise slightly, keeping them from becoming too dense.
• Kosher salt: enhances the chocolate flavor and balances the sweetness. Use slightly less if using table salt (which is finer).
• Large eggs: bind the ingredients together while providing structure, moisture, and richness. Try two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water) for an egg-free alternative, although the texture may be slightly different.
• Pure honey: naturally sweetens the brownies while adding moisture and helping create their soft, fudgy texture. Pure maple syrup can be substituted 1:1, although the flavor and consistency may vary slightly. You can also reduce the honey for less sweetness.
• Vanilla extract: enhances the chocolate flavor and adds a subtle sweetness and warmth.
• Mashed cooked sweet potato: adds natural sweetness, moisture, and a wonderfully fudgy texture without needing butter or oil. Canned pure sweet potato puree works just as well for convenience; make sure it’s unsweetened and not sweet potato pie filling.

Supplies:

• 8-Inch square baking dish
• Nonstick cooking spray
• Mixing bowls
• Whisk

How to Make Whole Wheat Sweet Potato Brownies

• Bake two large sweet potatoes at 425°F for about 45-55 minutes or until tender when poked with a fork. Let cool completely and then peel off the skin and thoroughly mash the flesh. Set aside.
• Heat oven to 350°F. Lightly grease an 8-inch square baking dish with non-stick cooking spray.
• Add the flour, cocoa powder, cinnamon, baking powder and salt to a large bowl.

• Whisk until combined.
• In a separate bowl, whisk together the eggs and then whisk in the honey and vanilla.

• Add the wet ingredients to the dry ingredients and stir until just combined.
• Add the mashed sweet potatoes.

• Stir until combined.
• Pour the batter into the prepared baking dish and spread evenly. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before cutting and serving.

Storage

Store in an airtight container in the refrigerator for up to 4 days. The brownies actually get sweeter over time as the natural sweetness from the sweet potato intensifies. They taste great cold, but are extra tasty after being heated in the microwave for 10-15 seconds!

To freeze, let the brownies cool completely. Cut into squares, wrap individually in plastic wrap, then place them in a freezer bag or airtight container. Store in the freezer for up to 3 months. When ready to enjoy, thaw at room temp or warm them for 20–30 seconds in the microwave.

If you make my Whole Wheat Sweet Potato Brownies, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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