Fudge Brownies

If you can't find sweet potato puree, make your own using either baked or canned whole sweet potatoes. Puree in a processor until completely smooth.

  • Prep:
  • Total Time:
  • Yield: Makes 12
Fudge Brownies

Source: Body+Soul, April 2009


  • 4 tablespoons (1/2 stick) unsalted butter
  • 2/3 cup natural unsweetened cocoa powder
  • 1/2 cup whole-wheat pastry flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2/3 cup sweet-potato puree
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon instant coffee powder


  1. Heat oven to 350 degrees. Butter an 8-inch square pan; set aside. In a medium saucepan over low heat, melt butter. Remove pan from heat, and stir in cocoa. Let cool slightly.

  2. Meanwhile, in a small bowl, whisk together flour, baking powder, and salt.

  3. Stir in sugar and sweet-potato puree, then egg. In a small bowl, stir together vanilla and coffee until coffee is dissolved; add to cocoa mixture.

  4. Add flour mixture to cocoa mixture and stir until no traces of flour remain. Spoon into prepared pan; smooth the top. Bake until surface of brownies looks barely dry and an inserted knife comes out with a few moist crumbs, about 20 minutes. Cool to room temperature before serving.


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