Sweet Potato Gooey Brownies with Pecan Drizzle
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 8x8 inch baking dish
- 1 Spatula
- 1 Saucepan
- 1 Baking sheet
Ingredients
- 1 cup mashed sweet potato
- 1 cup granulated sugar
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup pecan halves
- 1/4 cup maple syrup
Instructions
- Preheat the oven to 350°F (175°C) and grease the baking dish.
- In a mixing bowl, whisk together the mashed sweet potato, sugar, melted butter, eggs, and vanilla extract until well combined.
- In another bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into the prepared baking dish and spread evenly with a spatula.
- Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
- Meanwhile, toast the pecan halves on a baking sheet in the oven for 5-7 minutes until fragrant.
- In a saucepan over low heat, combine the maple syrup with the toasted pecans and stir until the pecans are well coated.
- Allow the brownies to cool in the baking dish for 15 minutes before cutting.
- Drizzle the pecan maple mixture over the cooled brownies before serving.
Notes
For extra tips, ensure your sweet potatoes are well mashed to avoid lumps in your brownies. You can prepare the sweet potatoes ahead of time by roasting or boiling them until soft, then mashing and storing in the fridge until ready to use. The pecan drizzle adds a lovely crunch and depth of flavor, but feel free to omit or replace with walnuts if preferred.
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