Cardamom Sweet Potato Fudge Bars
Mashed sweet potato gives these fudgy bars a tender crumb, while cardamom, dark chocolate, and toasted walnuts add depth.
Prep: 10 · Cook: 28 · Total: 38 · Serves: 12 · Difficulty: Easy · Rating: 4.7/5 (126 reviews)
INSPIRED BY
Inspired by sweet potato brownies, spiced chocolate cakes, and the warm cardamom notes of a neighborhood bakery.
Story
Casey likes a chocolate bar that stays soft enough for a second cup of coffee. Sweet potato gives these squares a plush center, while cardamom keeps the cocoa from feeling too heavy. The walnuts add just enough crunch to make each bite feel finished.
By Casey
Ingredients
- 1/2 cup unsalted butter, melted
- 3/4 cup packed light brown sugar
- 1/2 cup plain mashed sweet potato
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon ground cardamom
- 1/2 cup semisweet chocolate chips
- 1/3 cup toasted chopped walnuts
Instructions
- Heat the oven to 350 F, line an 8-inch square pan with parchment, and grease the exposed sides.
- Whisk the melted butter, brown sugar, sweet potato, eggs, and vanilla until smooth.
- In a separate bowl, whisk the flour, cocoa powder, cardamom, and 1/4 teaspoon salt.
- Fold the dry mixture into the wet mixture just until combined, then fold in the chocolate chips and walnuts.
- Spread the batter in the pan and bake for 25 to 28 minutes until the center is set but still soft.
- Cool completely in the pan, lift the slab by the parchment, cut into 12 bars, and serve.
Chef Tips
- Use plain mashed sweet potato with no butter, milk, or seasoning mixed in.
- Pull the bars when the center is just set so they stay fudgy after cooling.
- Toast the walnuts in a dry skillet for 3 minutes for a deeper flavor.
- Chill the cooled slab for 20 minutes before slicing for neat edges.
Cook's Notes
- **Sweet potato:** Measure it after mashing and keep it plain.
- **Texture:** Do not overbake; the center should still look slightly soft.
- **Storage:** Keep the bars airtight at room temperature for 3 days.