Sweet Potato Chocolate Chunk Brownie Recipe – Tahini & Maple

Last Updated on 2 months by Neha Deshmukh

Sweet Potato Chocolate Chunk Brownie Recipe – Tahini & Maple

Hey everyone! I’m so excited to share this recipe with you. These aren’t your average brownies – they’re fudgy, subtly sweet, and packed with goodness thanks to the sweet potato. I first made these when I was looking for a way to sneak a little extra veggie into my kids’ treats, and honestly, I think I enjoy them even more! The tahini and maple add such a lovely depth of flavour, and the dark chocolate chunks? Pure bliss. Let’s get baking!

Why You’ll Love This Recipe

These sweet potato brownies are seriously special. They’re incredibly moist and fudgy, with a delightful chewiness. The sweet potato adds a natural sweetness and incredible texture without being overpowering. Plus, the tahini and maple syrup create a flavour combination that’s both comforting and sophisticated. They’re also surprisingly easy to make – perfect for a weeknight treat or a special occasion.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious brownies:

• 1 cup sweet potato puree (about 225g)
• ?? teaspoon vanilla extract (around 5ml)
• ?? cup tahini (about 120g)
• ?? cup maple syrup (about 240ml)
• 1 tablespoon melted unsalted butter (15ml)
• 1 egg
• ?? cup brown sugar (about 100g, packed)
• ?? cup almond flour (about 60g)
• ?? cup unsweetened cocoa powder (about 30g)
• 1 teaspoon baking powder
• ?? teaspoon salt (around 2.5g)
• ?? cup dark chocolate chunks (about 85g)
• Flakey sea salt, for sprinkling

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Sweet Potato Puree: Benefits & Selection

Sweet potato isn’t just for savoury dishes! It adds moisture, natural sweetness, and a beautiful colour to these brownies. You can use homemade or store-bought puree. If making your own, make sure it’s completely smooth.

Tahini: Exploring Regional Variations & Quality

Tahini is a sesame seed paste that adds a nutty, slightly bitter flavour. It’s a staple in Middle Eastern cuisine, and the quality can vary. Look for tahini that’s smooth and pourable, with a light colour. I’ve tried tahini from different regions – Lebanese tahini tends to be milder, while Turkish tahini can be more robust.

Maple Syrup: Grades & Flavor Profiles

Real maple syrup is the way to go! It adds a unique flavour that honey or other sweeteners just can’t replicate. There are different grades of maple syrup. Darker grades (like Grade B, now called Grade A Dark Color Robust Taste) have a stronger maple flavour, which I love in these brownies.

Almond Flour: A Gluten-Free Baking Staple

Almond flour gives these brownies a lovely texture and keeps them gluten-free. Make sure you’re using almond flour and not almond meal – flour is much finer.

Cocoa Powder: Dutch-Processed vs. Natural

You can use either Dutch-processed or natural cocoa powder in this recipe. Dutch-processed cocoa has a smoother, less acidic flavour, while natural cocoa is more intense. I personally prefer Dutch-processed for these brownies, but either will work!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, boil your sweet potato until it’s wonderfully tender. Once cooked, peel it and mash it into a smooth puree. Let it cool completely – this is important!
2. Preheat your oven to 350°F (175°C). Line a baking dish (around 8×8 inches) with parchment paper, leaving some overhang for easy removal. Grease the parchment paper lightly.
3. In a large bowl, whisk together the cooled sweet potato puree, vanilla extract, tahini, maple syrup, melted butter, and egg until everything is beautifully combined.
4. In a separate bowl, sift together the almond flour, cocoa powder, baking powder, and salt. This helps prevent lumps! Gently fold the dry ingredients into the wet ingredients until just combined. Don’t overmix!
5. Now for the fun part – gently mix in most of the dark chocolate chunks, reserving a few for topping.
6. Pour the batter into your prepared baking dish and spread it evenly. Sprinkle the remaining chocolate chunks over the top.
7. Bake for 27-30 minutes, or until a toothpick inserted into the centre comes out clean (or with a few moist crumbs). Immediately sprinkle with flaky sea salt – it really elevates the flavour!
8. Let the brownies cool completely in the dish before slicing. This is crucial for getting clean slices and maintaining that fudgy texture. Trust me on this one!

Expert Tips

• Don’t overbake! Overbaked brownies are dry brownies. Keep a close eye on them.
• Use room temperature ingredients. This helps everything blend together smoothly.
• Cool completely. I know it’s tempting to dig in while they’re warm, but cooling them completely makes them easier to slice and improves the texture.

Variations

Want to switch things up? Here are a few ideas:

Vegan Sweet Potato Brownies

To make these vegan, simply replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes).

Gluten-Free Adaptations (Using Different Flours)

If you don’t have almond flour, you can try using a gluten-free all-purpose blend. Just be aware that the texture might be slightly different.

Spice Level Adjustments (Adding Cinnamon or Chili)

A pinch of cinnamon or a tiny dash of chili powder can add a lovely warmth to these brownies. My friend, Priya, loves adding a ¼ teaspoon of cinnamon!

Festival Adaptations (Diwali or Thanksgiving Dessert)

For Diwali, you could add a sprinkle of cardamom or a few chopped nuts like pistachios. For Thanksgiving, a touch of pumpkin pie spice would be delicious.

Serving Suggestions

These brownies are perfect on their own, but they’re even better with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of chopped nuts adds a nice crunch.

Storage Instructions

Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze well – just wrap them tightly in plastic wrap and then in foil.

FAQs

Let’s answer some common questions!

Can I use canned sweet potato puree?

Yes, absolutely! Just make sure it’s 100% sweet potato puree and not sweet potato pie filling.

Can these brownies be made ahead of time?

Yes! You can bake them a day or two in advance and store them in an airtight container.

What’s the best way to ensure fudgy brownies?

Don’t overbake them! And let them cool completely before slicing.

Can I substitute the tahini with another nut butter?

You can try using peanut butter or cashew butter, but it will change the flavour. Tahini really adds a unique element.

How do I prevent the chocolate chunks from sinking?

Lightly coat the chocolate chunks in a little bit of flour before adding them to the batter. This helps them stay suspended.