Rating: 3.85 stars
81 Ratings
  • 5 star values: 21
  • 4 star values: 33
  • 3 star values: 21
  • 2 star values: 6
  • 1 star values: 0

The right ingredients make this decadent classic healthier, but every bit as delicious: Pureed sweet potatoes add moisture, sweetness, and a fudgy consistency; whole-wheat flour is a perfect choice for dense, bold-flavored brownies; natural, unsweetened cocoa powder packs far more antioxidant power than other forms of chocolate.

Body+Soul, April 2009

Gallery

Recipe Summary test

prep:
15 mins
total:
35 mins
Yield:
Makes 12
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

Cook's Notes

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.

Advertisement

Reviews (5)

81 Ratings
  • 5 star values: 21
  • 4 star values: 33
  • 3 star values: 21
  • 2 star values: 6
  • 1 star values: 0
Rating: 5.0 stars
01/29/2020
These are great. Very moist and chewy. I added a pinch of cayenne pepper, a couple of shakes of cinnamon. Increased coffee crystals to 1\2 tsp. Great way to use up a part of a can of sweet potatoes.
Rating: 4 stars
06/26/2017
Wonderful chocolate flavor and certainly healthier than conventional brownies. But, the sweet potato puree gave them such a 'fudgy' texture that they seemed a bit too sticky to the bite (stick-to-the-roof-of-your-mouth sticky). Perhaps, the texture resulted from my own human error. Nevertheless, I'd make them again.
Rating: Unrated
05/30/2017
This sounds great as my son can't eat white flour. Do you know if I could use coconut sugar or stevia or some other lower glycemic sweetener in place of the sugar? He can't eat white cane sugar either.
Advertisement
Rating: Unrated
05/30/2017
wonderful recipe; I have never made a Martha Stewart recipe and not have it work out perfectly. thanks so much,
Rating: Unrated
01/21/2013
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
Rating: Unrated
01/28/2012
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!
Advertisement