Black Sweet Potato Brownies - A Healthier, Fudgy Treat

These Black Sweet Potato Brownies are a healthier take on classic brownies, with reduced sugar and the natural richness of sweet potato puree. The sweet potato not only adds moisture but also helps create that signature fudgy look, though the texture is slightly different from traditional brownies.  

The use of black cocoa powder gives the brownies their striking deep black color, making them a surprising treat  - my husband was amazed when he saw them! Unlike regular cocoa powder, black cocoa has a milder, less chocolatey flavor, so you can choose which version you prefer based on taste.  

You can also customize the toppings by adding walnuts, chocolate chips, or leaving them plain. Either way, these brownies are a delicious and unique twist on a classic dessert!  

Ingredients (for an 6'' pan)  

- 200 g sweet potato puree (cooked and mashed until smooth)  

- 100 g brown sugar  

- 2 eggs  

- 70 g cornstarch

- 50 g black cocoa powder (or regular cocoa powder for a more chocolatey taste)  

- 80 ml oil (neutral oil like canola or sunflower)  

- 50 g chocolate chips (optional, or replace with walnuts for crunch)  

Instructions

1. Prepare the sweet potato puree  

- Steam or boil the sweet potato until soft. 

- Mash it into a smooth puree and let it cool completely.  

2. Mix the wet ingredients 

- In a bowl, whisk together the sweet potato puree, eggs, oil, and brown sugar until well combined.  

3. Incorporate dry ingredients

- Sift in the cornstarch and cocoa powder. 

- Stir gently until the batter is smooth and well mixed.  

4. Prepare the pan

- Preheat the oven to 175°C (350°F).

- Line an 6 inch pan with parchment paper or grease it lightly.  

5. Assemble and bake  

- Pour the batter into the prepared pan and spread it evenly.  

- Sprinkle chocolate chips or walnuts on top (or leave plain).  

- Bake for 22-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.  

6. Cool & Serve

- Let the brownies cool in the pan for 15 minutes, then transfer them to a wire rack.  

- Slice and enjoy!  

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Strawberry Brownies

Rich, fudgy, and packed with deep chocolate flavor, these chocolate strawberry brownies are a delightful treat! The combination of melted chocolate, cocoa powder, and fresh strawberries creates a decadent yet slightly fruity dessert. Perfect for any chocolate lover!  

Ingredients:

- 2 eggs 

- 100 g brown sugar 

- 100 g melted chocolate (dark or semi-sweet)  

- 70 g oil (neutral, like vegetable or canola)  

- 70 g cornstarch  

- 50 g cocoa powder  

- 100 g strawberries (fresh)  

Instructions 

1. Preheat & Prep: 

- Preheat your oven to 180°C (350°F).  

- Line a 6-inch (15 cm) square baking tin with parchment paper.  

2. Prepare the Strawberries: 

- Wash the strawberries, remove the stems, and slice them in half. 

- Set aside.  

3. Mix the Wet Ingredients:

- In a mixing bowl, beat eggs with brown sugar until well combined.  

- Pour in the oil and melted chocolate, stirring until smooth.  

4. Incorporate the Dry Ingredients:  

- Sift in the cornstarch and cocoa powder to avoid lumps.  

- Stir gently until well combined, but do not overmix.  

5. Assemble the Brownies: 

- Pour the brownie batter into the prepared baking tin and spread it evenly using a spatula.  

- Arrange the strawberries on top, pressing them slightly into the batter.  

6. Bake:

- Place the pan in the preheated oven and bake for 30-40 minutes.  

- The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).  

7. Cool & Serve:  

- Let the brownies cool in the pan for 10-15 minutes, then transfer to a wire rack.  

- Slice and enjoy!  

- Store leftovers in an airtight container for up to 3 days.  

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Banana Brownie With Walnuts

My husband isn't a big fan of baked bananas, but from time to time I still try to make desserts with them if I have some overripe bananas at home. I made a banana chocolate chip cake before and it tasted really good. This time I wanted to incorporate even more chocolate into the batter, so I made these banana brownies. I was worried about skipping the egg, as typically I make cakes with eggs and have no experience using other ingredients to bind the cake together. The brownie is fudgy and has a mild banana aroma. I think they taste delicious.

Check out my Coconut Pudding Brownie Recipe LINK

Check out my Strawberry Brownie Recipe LINK

Ingredients:

- 100g semi-sweet chocolate chips, melted

- 70g oil

- 80g brown sugar

- 1 large egg

- 120g overripe banana, mashed

- 40g cocoa powder

- 80g flour

- 60g chopped walnuts, divided

Instructions:

1. Preheat your oven to 200°C (392°F). Line a 6-inch baking pan with parchment paper.

2. In a large bowl, mash the banana until smooth.

3. Melt the chocolate chips, let it cool slightly.

4. Add the melted chocolate, oil, egg and brown sugar to the mashed banana. Mix until well combined.

5. Sift the cocoa powder and flour into the wet mixture. Stir gently until just combined.

6. Fold in half of the chopped walnuts into the batter.

7. Pour the batter into the prepared baking pan and spread it evenly.

8. Sprinkle the remaining chopped walnuts on top of the batter.

9. Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

10. Allow the brownies to cool in the pan before slicing them into squares. 

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Brownie Bottom Cherry Cheesecake

Cherries aren't a common fruit in Taiwan, so I felt lucky when I found some frozen ones from Poland! They had a sour taste, so I didn't enjoy eating them on their own, but they were fantastic in a cake, adding extra flavor.

Ingredients:

Brownie Bottom:

- 1 egg

- 70g brown sugar

- 60 ml oil

- 50g cornstarch

- 30g cocoa powder

Cheesecake Layer Ingredients:

- 250g cream cheese

- 2 eggs

- 35g sugar

Cherry Topping:

- 60g cherries, fresh or frozen

Instructions:

1. Preheat your oven to 180°C (350°F). Grease a round cake pan or line it with parchment paper.

2. Prepare Brownie Bottom:

   - In a mixing bowl, beat together the egg, brown sugar, and oil until well combined.

   - Sift in the cornstarch and cocoa powder. Mix until smooth and well combined.

   - Pour the brownie batter into the bottom of the prepared cake pan and spread it out evenly. Reserve some for the topping.

   - Bake at 180 degree Celsius for 10 minutes.

3. Prepare Cheesecake Layer:

   - In another mixing bowl, beat the cream cheese until smooth and creamy.

   - Add the eggs and sugar, and continue beating until well combined and smooth.

4. Assemble:

   - Pour the cheesecake batter over the brownie layer.

   - Smooth out the top with a spatula.

   - Arrange the cherries on top of the cheesecake layer and add the rest of brownie batter.

5. Bake in the preheated oven for about 25-30 minutes, or until the cheesecake is set and the edges are slightly golden brown.

6. Cool and Serve:

   - Remove the cheesecake from the oven and let it cool in the pan for about 20-30 minutes.

   - Once cooled, carefully remove the cheesecake from the pan and transfer it to a serving plate.

   - Allow it to cool completely before slicing and serving.

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Strawberry Brownie

A strawberry brownie is a delicious dessert that combines the rich, chocolatey flavor of brownies with the sweet and tart taste of fresh strawberries that are perfect for any occasion.

Ingredients:

- 2 eggs

- 100g brown sugar

- 60g white sugar

- 100g oil

- 70g cornstarch

- 60g cocoa powder

- 100g strawberries

Instructions:

1. Preheat your oven to 180°C (350°F). Line a 6-inch baking tin with parchment paper.

2. Wash the strawberries, remove the stems, and chop them into small pieces. Set aside.

3. In a mixing bowl, beat the eggs with both brown and white sugars until well combined.

4. Pour in the oil and mix together.

5. Sift the cornstarch and cocoa powder into egg mixture. 

6. Stir until well combined, don't over-mix it.

7. Pour half of the brownie batter into the prepared baking tin, spreading it out evenly with a spatula.

8. Add half of the strawberries and cover with the rest of brownie batter.

9. Place the baking tin in the preheated oven and bake for about 30-40 minutes.

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Brownie Stuffed With Coconut Flavoured Polish Pudding (Budyń)

This delectable dessert combines the rich and fudgy goodness of a brownie with the smooth and tropical flavor of coconut pudding. Each bite is a harmonious blend of chocolatey decadence and luscious coconut, creating a heavenly combination that will satisfy your sweet tooth. Whether you're a chocolate lover or a coconut enthusiast, this brownie with coconut pudding is sure to delight your taste buds and leave you craving for more. Treat yourself to a slice of pure bliss today!

Check out my Strawberry Brownie Recipe LINK

Check out my Banana Brownie Recipe LINK

Ingredients:

Pudding (Budyń):

- 200ml milk

- 1 egg

- 12g cornstarch

- 25g sugar

- 35g shredded coconut

Brownie:

- 2 eggs

- 100g brown sugar

- 60g white sugar

- 90g oil

- 70g cornstarch

- 50g cocoa powder

- 15g shredded coconut for topping

Instructions:

1. Prepare Pudding:

   - In a saucepan, combine milk, egg, cornstarch, sugar, and shredded coconut for the pudding.

   - Cook the mixture over medium heat, stirring continuously until it thickens.

   - Once thickened, remove it from the heat, cover with plastic foil, and let it cool down.

2. Preheat Oven:

   - Preheat your oven to 170°C (340°F).

   - Line a 6-inch baking tin with parchment paper.

3. Mix Brownie Batter:

   - In a mixing bowl, combine eggs, brown sugar, white sugar, and oil.

   - Sift in the cornstarch and cocoa powder.

   - Mix until all ingredients are well combined. Avoid over-mixing the batter.

4. Layering:

   - Pour half of the brownie batter into the prepared baking tin, spreading it evenly.

   - Spread the cooled-down pudding over the first layer of brownie batter.

   - Pour the remaining brownie batter over the pudding layer, covering it completely.

   - Sprinkle shredded coconut evenly over the top of the brownie batter.

5. Bake:

   - Bake in the preheated oven for approximately 40 minutes. The edges should be set, but the middle part should still be a bit runny.

   - Allow the brownie to cool in the tin before slicing. Enjoy!

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