Sweet Potato Cocoa Fudge Bars
Fudgy cocoa bars made with mashed sweet potato and toasted pecans bring a cozy 38-minute dessert to the table.
Prep: 15 · Cook: 23 · Total: 38 · Serves: 12 · Difficulty: Easy · Rating: 4.7/5 (264 reviews)
INSPIRED BY
This original bar uses sweet potato for a dense brownie texture and a mellow caramel note. Toasted pecans give the soft cocoa center a crisp finish.
Story
Casey loves a dessert that makes the kitchen smell like a sweater-weather afternoon. Sweet potato keeps these bars tender and gives the cocoa a warm, earthy edge. The pecans bring just enough crunch to make the soft middle exciting. Cut them small because one square somehow always turns into two.
By Casey
Ingredients
- 1 cup mashed cooked sweet potato, cooled
- 1/2 cup unsalted butter, melted
- 3/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/3 cup chopped toasted pecans
- 1/3 cup semisweet chocolate chips
Instructions
- Heat the oven to 350 F and line an 8-inch square pan with parchment, leaving a little overhang.
- Whisk the sweet potato, melted butter, brown sugar, egg, and vanilla until smooth.
- Stir the cocoa, flour, baking powder, and 1/2 teaspoon salt into the sweet potato mixture just until no dry streaks remain.
- Spread the batter evenly in the prepared pan and scatter the pecans and chocolate chips over the top.
- Bake for 21 to 23 minutes until the center is set but still soft when lightly pressed.
- Cool the bars in the pan for 15 minutes, lift them out, and cut into 12 squares.
Chef Tips
- Use roasted or steamed sweet potato with as little extra moisture as possible.
- Do not overmix after adding the flour or the bars may become cakey.
- For clean cuts, cool the slab fully and wipe the knife between slices.
- A small pinch of flaky salt on top makes the cocoa taste deeper.
Cook's Notes
- **Sweet potato:** Mash it very smooth and let it cool before adding the egg.
- **Bake:** Pull the pan when the center is set but still a little soft.
- **Storage:** Keep covered at room temperature for 3 days or refrigerate for a firmer texture.