- 1
- 30 mins
Ingredients
- 1 large sweet potato
- 1/3 cup hot coffee
- 1/3 cup mini chocolate chips
- 2 tablespoons butter, melted
- 2 eggs
- 1/2 cup light brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 3/4 cup cocoa powder
- 1/2 teaspoon salt
Preparation
Step 1
Preheat oven to 350°F.
Place a large sweet potato in a microwave and cook on high for 5 to 7 minutes or until completely softened. Scoop out of the flesh and discard the skin. Set aside 1 cup of flesh.
Place the mini chocolate chips in a bowl. Pour the hot coffee over the chocolate chips and stir to melt the chocolate. Set aside.
In a large bowl, combine the reserved sweet potato, butter, eggs, sugar and vanilla. Stir to combine. Then add the chocolate coffee mixture to the sweet potato mixture and stir to combine.
In a separate bowl, whisk together the flour, baking powder, cocoa powder and salt. Add the dry ingredient mixture to the sweet potato mixture and stir just to combine.
Using a mini cupcake tin, fill the cups 3/4 of the way with brownie mixture. Place in the oven to bake for 8 minutes.
Tips
- Heat up leftover coffee or espresso.
- Alternatively, roast the sweet potato until fork tender, for a sweeter, more developed flavor.