Fudgy Sweet Potato Brownies

Ingredients

• 2 tablespoonsground flax seeds
• 1 mediumsweet potato, steamed until fork-tender and peeled
• 3 tablespoons, plus more for oiling the tinolive oil or soft coconut oil
• ½ teaspoonvanilla extract
• 65 g (¾ cup)cocoa powder
• about 90 g (¼ cup plus 3 tablespoons)coconut sugar
• 1½ teaspoonsbaking powder
• a generous pinchsea salt
• to tastedairy-free dark chocolate chips, for topping
• optional, to tastenuts and/or coconut flakes, for topping; rose petals can also be used, added after baking

Instructions

1. 1

   Prepare the tin

   Heat the oven to 175°C. Oil each well of a 12-hole muffin tin with olive oil or soft coconut oil.

2. 2

   Thicken the flax

   Whisk the ground flax seeds with 6 tablespoons of water in a small bowl. Leave the mixture to stand while you prepare the remaining ingredients.

3. 3

   Mix the batter

   Mash the sweet potato in a large bowl until smooth; you should have about 1¾–2 cups of flesh. Stir in the oil, vanilla, cocoa powder, coconut sugar, baking powder and salt until smooth. Fold in the thickened flax mixture, which should resemble a raw egg in consistency. If you prefer, you can mash and mix everything in a food processor.

4. 4

   Fill and bake

   Divide the batter between the oiled muffin-tin wells and press it down fairly evenly, using slightly damp hands or a wetted spoon. Add chocolate chips and any other chosen toppings. Bake for 40–45 minutes, until the outsides feel dry to the touch while the centres remain fudgy. Cool for at least 20 minutes before taking the brownies out of the tin.

What are sweet potato brownies?

Brownies are a familiar chocolate bake, while sweet potato brownies are a plant-based variation that uses cooked sweet potato instead of flour. This version is also made without eggs or dairy, with ground flax seeds helping bind the mixture.

Sweet potato brings moisture and body, and cocoa provides the chocolate flavour. Baking the batter in muffin wells makes individual portions and gives each one an exposed edge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 5g protein, 43g carbs, 16g fat.

The sweet potato and coconut sugar provide most of the carbohydrates, while the olive oil or coconut oil and any chocolate-chip topping contribute much of the fat. Sweet potato, cocoa and flax contribute some protein, but these are primarily a chocolate treat rather than a protein-rich dish. Pair a portion with fruit or a plant-based yoghurt for a more balanced snack.

The sweet potato matters

Cook it until a fork slides in easily, then peel it before mashing. A smooth mash helps the cocoa and other ingredients blend evenly.

Measure the flesh after mashing if you can: the recipe aims for about 1¾–2 cups. If the mash is lumpy, keep working it before adding the other ingredients.

Give the flax time

Flax binder: whisk the ground seeds with 6 tablespoons of water and leave them while you prepare the rest. The mixture should thicken to a raw-egg-like consistency before it goes into the batter.

Even mixing: combine the sweet potato, oil, vanilla, cocoa, sugar, baking powder and salt until smooth, then fold in the flax. A food processor is another option for mashing and mixing.

How to judge the bake

The tops should feel dry to the touch after 40–45 minutes at 175°C, but the centres are meant to stay fudgy. Avoid waiting for them to feel firm all the way through in the oven.

The brownies need at least 20 minutes to cool in the tin before you remove them. This gives the soft mixture time to settle and makes the portions easier to lift out.

Choose and add toppings

Chocolate chips: scatter them over the portions before baking for extra chocolate in each bite. Nuts or coconut flakes can be added at the same stage if you are using them.

Rose petals: add these after baking, as noted in the recipe. Oil the muffin wells well so the brownies release more easily once cooled.

Serving and storing

Serve the brownies once they have cooled enough to come out of the tin. Their individual shape makes them convenient as a small dessert or snack.

The recipe recommends keeping them refrigerated or frozen in an airtight container. Thaw frozen portions before serving, or warm briefly if you prefer them less chilled.

Recipe notes & tips

• Oil every well of the muffin tin so the brownies are easier to remove.
• Use a slightly damp hand or wetted spoon to press the sticky batter into the wells.
• Mash the sweet potato thoroughly before adding the cocoa and other ingredients.
• Check for dry-to-the-touch outsides rather than waiting for the centres to become firm.
• Cool the brownies for at least 20 minutes before lifting them from the tin.

Variations

• Add nuts: scatter chopped nuts over the portions before baking for a crunchy topping.
• Use coconut flakes: sprinkle them over the batter before it goes into the oven.
• Finish with rose petals: add them after baking, once the brownies have cooled.
• Choose coconut oil: use soft coconut oil in place of olive oil for a different flavour.
• Use a food processor: mash the sweet potato and mix the batter in the processor if you prefer.

Common mistakes to avoid

• Lumpy mash: mash the sweet potato until smooth before adding the other ingredients.
• Runny flax mixture: let the ground flax and water stand until thickened before folding it in.
• Uneven portions: divide and press the batter across the muffin wells as evenly as possible.
• Overbaking: remove the brownies when the outsides feel dry but the centres are still fudgy.
• Removing them too soon: wait at least 20 minutes after baking before taking them from the tin.

How to store

Keep the cooled brownies in an airtight container in the fridge or freezer. Thaw frozen portions before serving.

Frequently asked questions