Why did my brownies turn out dry or cakey?

If your brownies feel dry or crumbly, you may have added too much flour or overbaked them. Make sure to measure ingredients carefully and remove the brownies from the oven while the center still looks slightly soft.

Should I sift the cocoa powder?

Sifting cocoa powder helps remove lumps and gives the batter a smoother texture. While not required, it improves the overall consistency, especially if you use natural cocoa.

Should I use unsweetened or sweetened cocoa powder?

Always use unsweetened cocoa powder for this recipe. It allows you to control the sweetness and delivers a deep chocolate flavor without added sugar.

Do sweet potato cocoa powder brownies taste like regular brownies?

Yes, they do. The sweet potato blends in smoothly and gives a rich, fudgy texture. Most people never notice the difference.

Easy Sweet Potato Cocoa Powder Brownies Fudgy

Name: Fudgy Sweet Potato Cocoa Powder Brownies: Easy, Healthy Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup sweet potato purée (well mashed or blended); 1 cup almond butter (or any nut or seed butter); 2/3 cup maple syrup; 6 tablespoons unsweetened cocoa powder; 1/2 teaspoon baking soda; 1 teaspoon vanilla extract; 1/8 teaspoon salt; 1/2 cup mini chocolate chips (optional)

Ingredients

Scale

1 cup sweet potato purée (well mashed or blended)

1 cup almond butter (or any nut or seed butter)

2/3 cup maple syrup

6 tablespoons unsweetened cocoa powder

1/2 teaspoon baking soda

1 teaspoon vanilla extract

1/8 teaspoon salt

1/2 cup mini chocolate chips (optional)

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Instructions

1. Preheat your oven to 325°F and line an 8-inch square pan with parchment paper.

2. In a large bowl, mix sweet potato purée, almond butter, maple syrup, and vanilla until smooth.

3. Add cocoa powder, baking soda, and salt. Stir until a thick batter forms.

4. Fold in chocolate chips if using.

5. Scoop the batter into the prepared pan and spread it evenly.

6. Bake for 20 to 25 minutes or until the top is set and edges pull slightly from the sides.

7. Let the brownies cool in the pan, then refrigerate for an hour before slicing for clean cuts.

8. Serve and enjoy.

Notes

You can substitute almond butter with peanut butter, sunflower seed butter, or cashew butter.

Make them nut-free using tahini or sunflower seed butter.

Store at room temperature for 3 days, refrigerate up to 7 days, or freeze for up to 2 months.

Reheat a single slice in the microwave for 10 to 15 seconds.

Author: lina
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 180
Sugar: 10g
Sodium: 90mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg