Looking for a way to make delicious bakery style brownies without the hassle of scratch? This simple Sweet Potato Brownies recipe only needs 2 ingredients AND the result is an amazingly fudgy brownie that will bring your brownie game to an entirely new level!
I have actually started keeping these two ingredients on hand at all times because this recipe is such a great go-to when you are in need of an awesome dessert but are short on time!
Sweet Potato Brownies
- 1 18-ounce box chocolate brownie mix
- 1 15-ounce can sweet potato puree
- Powdered sugar, optional
Preheat your oven to 350 degrees F.
Spray a 9×11″ baking dish with non-stick cooking spray and line with parchment paper.
Add the brownie mix and the entire can of sweet potato puree to a large mixing bowl.
Stir until thoroughly combined.
Pour the batter into your prepared baking dish and place in the center of the oven,
Bake for 30 – 35 minutes or until a toothpick inserted in the center comes out clean.
To serve, dust with a little bit of powdered sugar, if desired.
*Hint: These brownies go amazing with vanilla ice cream!
As you can see in the photos, I used an oval baking dish, which made it a little more difficult to line it with the parchment. As long as you have most of it covered, that’s perfectly fine. These are so fudgy that it just helps lift them out in one piece, so you can cut them easier.
Speaking of fudgy, these are very moist brownies! They’re better eaten the same day, as they will get moister as they sit. To firm them up a bit, you can store them in the fridge!
To dust the powdered sugar, just add a spoonful at a time to a small, fine mesh strainer and gently shake it over the brownies.
You can make this same exact recipe using canned pumpkin. Just swap the can of sweet potato puree with a can of pumpkin and start checking for doneness after 25 minutes!