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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: 15 mins
    total time: 35 mins
  • yield: Makes 12

Ingredients

  • 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

Directions

  1. Step 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. Step 2

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

  3. Step 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. Step 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.

Source
Body+Soul, April 2009

Reviews (17)

  • 21 Jan, 2013

    I just discovered that I can use the leftover sweet potatoes from the Cleansing Broth to make the puree! I couldn't stand the thought of tossing the veggies.... can't wait to try this recipe

  • 28 Jan, 2012

    Just wanted to say thank you for these recipes. I like these and send them off to my daughter who is in the Armed Forces out West. We try to eat right, but sometimes we just need a little something sweet. This helps to keep us on track!

  • 22 Jun, 2011

    Does anyone know if there is a substitute for the sweet-potato puree???

  • 9 May, 2011

    These brownies were great! Completely moist and super sweet!

  • 11 Dec, 2010

    i panicked when i realized how poorly written the recipe instructions are. at one point are you supposed to add the butter and the cocoa powder? so i had to guess and luckily it turned out well. added the cocoa powder with the flour and the butter with the sugar and pumpkin ( i subsituted). I also had to cook it longer, even on convection. but they are delicious. nice and choclatey without being overly sweet.

  • 26 Oct, 2010

    A few more things: You can't taste the coffee at all. I had to cook these for 25 minutes (non-convection bake) for the centre to set. Finally, make sure you wait for the brownies to cool before cutting because they crumble when warm - and wet the knife first to prevent sticking. Enjoy these perfectly-chewy treats!

  • 26 Oct, 2010

    Yumsy! I got a bit discouraged when I mixed the cocoa with the butter because it turned into a dry glob, but it all worked out when I mixed everything together. Did anyone else have it turn into a glob? It required more mixing with the flour mixture than I would have liked. Does anyone have any tips to avoid the globbing?

  • 3 Aug, 2010

    Substitute 3 tablespoons of pure Olive Oil or light Olive Oil (not evoo)for the 1/4 cup butter. Rich in Omega-3, iron, vitamins a,b,c,d,e and k and phenols which remove bad cholesterol. I substitute this in all my baking. 1 Tbls. butter =2 tsp. olive oil, 1/2 cup butter = 1/4 cup 1 Tbls. Olive oil, and so on. Replace olive oil for recipes calling for butter,margarine or shortening. This works for those who have to watch sugar spikes that fruit substitutes can cause.

  • 8 Jun, 2010

    Great idea, the sweet potato. I use baby prunes for my oil substitute in brownies. I have also used applesauce and pumpkin. The prunes really make it richer.

  • 5 Jan, 2010

    Just an addition to my last comment- yummmmmmmmmmmmmy. These are delicious and you can't taste the pumpkin at all. I will make these all the time.

  • 1 Jan, 2010

    Mine tasted like sweet potato...not so good. But you try it, and maybe you'll have better luck.

  • 12 Jul, 2009

    I have been using sweet potato in my brownie recipes for years. I also use apple sauce and flax seed in muffins and zucchini bread instead of oil. Much better for you!!

  • 26 May, 2009

    These brownies were absolutely DELICIOUS!!! Not only did they turn out moist but the ingredients were easy to find and quick to make. I promise, you can't mess this up, try it and you will be thoroughly amazed.

  • 19 Apr, 2009

    I made these last night. My husband loved them and I think my nieces did too because there were no leftovers!

    Tip: In step 1, to save time and energy, I melted the butter in the microwave.

  • 13 Apr, 2009

    Do you think I could add pumpkin puree instead and have them still taste wonderful?

  • 7 Apr, 2009

    I wanna try!

  • 24 Mar, 2009

    Made these for the second time last night and they are SO GOOD. They arent pretty. The batter is really thick and they look weird out of the oven but they are so moist and rich and chocolatey. They don't taste light at all. I left out the coffee powder and added walnuts.