Sweet Potato Brownies

Rich, fudgy, and baked with love, these Sweet Potato Brownies are a heartfelt twist on a classic treat. Naturally moist and deeply chocolatey, the sweet potato purée adds subtle sweetness and an irresistibly tender crumb – no one will guess the secret ingredient. Baked and served straight from the 1.25 qt. Shallow Heart Cocotte, this cozy dessert is made for sharing, celebrating, and savoring every last bite.

Recipe and photo provided by Sarah of Well and Full

1 large egg

149 grams (¾ cup) granulated sugar

151 grams (2/3 cup) sweet potato purée

66 grams (1/3 cup) neutral vegetable oil (like avocado)

28 grams (2 tablespoons) coffee

2 teaspoons vanilla extract

40 grams (1/3 cup) all purpose flour

56 grams (2/3 cup) unsweetened cocoa powder

¼ teaspoon baking powder

¼ teaspoon salt

Semisweet chocolate chips, measured with your heart!

Preheat the oven to 375°F. Grease the inside of the 1.25 qt. Shallow Heart Cocotte, and using the base as a guide, cut a heart shape on a sheet of parchment paper and place inside the cocotte.

In the bowl of a stand mixer (or a mixing bowl) add the sugar and egg. Using the whisk attachment or a hand mixer, whisk together for about a minute, or until the mixture is airy and a pale yellow color, and has doubled in size.

Gently mix the rest of the wet ingredients to the egg and sugar mixture.

In a separate bowl, whisk together the flour, cocoa powder, baking powder and salt. Add the dry ingredients to the bowl with the wet ingredients, mixing just until combined.

Pour the brownie batter into the prepared cocotte, using a spatula to gently smooth out the top if needed. Top with a handful of semisweet chocolate chips and bake, uncovered, for 25-27 minutes, or until the top is glossy and a toothpick comes out with only a few moist crumbs attached.

Serve with vanilla ice cream.