Rosemary Sweet Potato Brownies
Fudgy sweet potato brownies get dark chocolate depth and a subtle rosemary finish in one cozy pan.
Prep: 15 · Cook: 25 · Total: 40 · Serves: 9 · Difficulty: Easy · Rating: 4.7/5 (119 reviews)
INSPIRED BY
This original brownie uses sweet potato for moisture and a softly earthy sweetness that pairs with dark chocolate. Rosemary keeps the flavor interesting while staying in the background.
Story
Casey reaches for sweet potatoes when a dessert needs a little cozy magic. They make these brownies tender and fudgy, while dark chocolate keeps the flavor rich instead of overly sweet. The rosemary is just a whisper, like something warm drifting in from the kitchen garden. Cut them small and save one for tomorrow.
By Casey
Ingredients
- 1 cup mashed cooked sweet potato
- 1/2 cup unsalted butter, melted
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 tsp finely chopped fresh rosemary
- 1/3 cup dark chocolate chunks
Instructions
- Heat the oven to 350 F. Line an 8-inch square pan with parchment, leaving enough overhang to lift the brownies out later.
- Whisk the mashed sweet potato, melted butter, brown sugar, eggs, and vanilla in a large bowl until smooth.
- In a second bowl, whisk the cocoa powder, flour, baking powder, salt, and rosemary. Add the dry ingredients to the sweet potato mixture.
- Fold the batter just until no dry streaks remain, then fold in half of the chocolate chunks. Spread the batter evenly in the prepared pan.
- Scatter the remaining chocolate chunks over the top and bake for 22 to 25 minutes, until the center is set but still slightly soft.
- Cool the brownies completely in the pan, then lift them out by the parchment and cut into nine squares.
Chef Tips
- Roast or microwave the sweet potato until very tender, then mash it smooth before measuring.
- Do not overbake if you want a fudgy center. A toothpick should show a few moist crumbs.
- Use fresh rosemary sparingly because its flavor grows stronger as the brownies cool.
- For clean slices, chill the cooled pan for 30 minutes before cutting with a warm knife.
Cook's Notes
- **Sweet potato prep:** Roast or microwave until completely soft, then mash without adding milk or butter.
- **Rosemary amount:** Chop it very finely and measure lightly so it adds aroma without tasting savory.
- **Doneness cue:** Pull the pan when the center is set but a tester still shows moist crumbs.
- **Storage:** Keep covered at room temperature for 2 days or refrigerate for a firmer, chewier texture.