Ingredients and Weight:
- Sweet potatoes, boiled and mashed: 2 cups (300g)
- Unsalted butter, melted: 1/2 cup (113g)
- Granulated sugar: 1 cup (200g)
- Brown sugar: 1 cup (200g)
- Vanilla extract: 1 teaspoon (5ml)
- Salt: 1/2 teaspoon (2.5g)
- Large eggs: 2 (100g)
- All-purpose flour: 1 cup (125g)
- Baking powder: 1 teaspoon (5g)
- Baking soda: 1/2 teaspoon (2.5g)
- Walnuts, chopped: 1 cup (100g)
- Chocolate chips: 1 cup (150g)
Preparation Time:
15 minutes
Cooking Time:
25-30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch (23x33 cm) baking pan.
- In a large bowl, combine the mashed sweet potatoes, melted butter, granulated sugar, brown sugar, vanilla extract, and salt. Mix well.
- Beat in the eggs one at a time.
- In a separate bowl, whisk together the flour, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the walnuts and chocolate chips.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information:
Per serving (1 brownie):
- Calories: 325
- Fat: 15g
- Saturated fat: 5g
- Cholesterol: 70mg
- Sodium: 120mg
- Carbohydrates: 45g
- Fiber: 4g
- Sugar: 25g
- Protein: 6g
Dish Characteristics:
- Rich, fudgy, and moist
- Sweet and decadent
- Nutty and chocolaty
- Perfect for dessert or a sweet treat
User Comments:
- "These brownies are so delicious! They're moist, fudgy, and have the perfect balance of sweetness and nuttiness."
- "I love the combination of sweet potato and chocolate. These brownies are a unique and tasty treat."
- "These brownies are easy to make and always turn out perfect. They're a hit with my family and friends."
- "I would definitely recommend these brownies to anyone looking for a decadent and satisfying dessert."
- "These brownies are a great way to use up leftover sweet potatoes. They're a delicious and healthy alternative to traditional brownies."
Special Precautions and Tips:
- Make sure the sweet potatoes are fully boiled and mashed before using. This will help them blend smoothly into the batter.
- Do not overmix the batter. Overmixing can result in tough brownies.
- If you don't have walnuts, you can substitute another type of nut, such as pecans or almonds.
- These brownies can be stored in an airtight container at room temperature for up to 3 days.
