Deep Chocolate Brownies {With Sweet Potato}
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
  • ¾ cup coconut oil
  • 6 oz unsweetened chocolate, chopped
  • 3 tbsp cocoa
  • 1 ½ cups cooked, mashed sweet potato
  • 1 cup brown sugar
  • 3 large eggs
  • 3 tsp vanilla
  • 1 cup all purpose flour
  • ¼ tsp baking powder
  • ½ tsp kosher salt
  • ¾ cup chocolate chips
  • 1 cup chopped walnuts or pecans (optional)
  1. Preheat oven to 350 degrees. Spray a 9 x 13 pan with cooking spray and line with parchment paper.
  2. Combine flour, baking powder and salt in a small bowl and set aside. Place the coconut oil and unsweetened chocolate in a medium bowl over a pot of simmering water until the chocolate and oil melt into a smooth liquid. Remove from heat and whisk in the cocoa.
  3. In a small bowl mix together the mashed sweet potato and brown sugar. Mix this into the chocolate mixture. Add eggs and vanilla. Using a spatula, stir in the flour mixture just until combined. Add in nuts and chocolate chips if desired.
  4. Bake for 25 - 27 minutes. A toothpick inserted a few inches from the side will come out with a few moist crumbs. Brownies will be slightly soft in the center but will firm up as they cool. Allow the brownies to cool in the pan.
  5. To make the meringue on the brownies as I have pictured, whip 5 egg whites until frothy. Add ½ cup of sugar and whip until stiff peaks form. Top cooled brownies with the meringue and broil or use a kitchen torch to toast the meringue a nice light golden colour.
Recipe by Food Bloggers of Canada at