Why You’ll Love This Sweet Potato Brownie Cups

• Unbelievably Fudgy Texture. The secret is the sweet potato puree. It adds so much natural moisture that these brownie cups stay incredibly soft and rich for days, avoiding that dry, cakey texture that can sometimes happen.
• Perfectly Portioned Indulgence. Baking them in a muffin tin means you get individual servings that are just the right size. No more hacking away at a messy pan—each cup is a self-contained delight with the ideal ratio of chewy edge to gooey center.
• A Sneaky Nutrient Boost. While these are definitely a treat, the sweet potato adds a dose of vitamin A and fiber. It’s a wonderful way to make a classic dessert a tad more wholesome, especially for picky eaters (they’ll never know!).
• Incredibly Simple to Make. You basically just mix everything in one bowl. There’s no creaming butter and sugar, no complicated steps. It’s a dump-and-stir situation that comes together in minutes, which is my kind of baking.

Ingredients & Tools

• 1 cup mashed, cooked sweet potato (from about 1 large potato)
• 1/2 cup smooth almond butter (or any nut/seed butter you prefer)
• 1/4 cup pure maple syrup or honey
• 1 large egg
• 1 tsp pure vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/4 cup oat flour (or almond flour)
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1/2 cup dark chocolate chips, plus more for topping

Tools: 12-cup muffin tin, muffin liners (highly recommended!), mixing bowl, whisk, fork or potato masher.

The quality of your cocoa powder really makes a difference here—since it’s a dominant flavor, a good one will give you a much deeper chocolate taste. And don’t worry about the almond butter flavor overpowering things; it just adds a subtle richness that complements the chocolate beautifully.

Serves: 12 | Prep Time: 15 mins | Cook Time: 18-20 mins | Total Time: 35 mins

Before You Start: Tips & Ingredient Notes

• Getting the Sweet Potato Right. The easiest method is to prick a large sweet potato with a fork and microwave it for 5-7 minutes until very soft. Alternatively, bake it at 400°F (200°C) for 45-60 minutes. You want the flesh to be completely mashable with no hard bits.
• Mash it Well! This is crucial for a smooth texture. Make sure your cooked sweet potato is mashed until completely smooth with no stringy lumps. A few small bits are okay, but a smooth puree will give you the best brownie consistency.
• Can I make these vegan? Absolutely! For an egg substitute, a “flax egg” (1 tbsp ground flaxseed mixed with 3 tbsp water, left to sit for 5 minutes) works wonderfully here and binds everything together perfectly.
• Oat Flour vs. Almond Flour. Oat flour yields a slightly more traditional, chewy brownie texture. Almond flour will make them a bit more dense and fudgy (and keep them gluten-free). Both are excellent choices, so use what you have on hand.

How to Make Sweet Potato Brownie Cups

Serving Suggestions

Complementary Dishes

• A scoop of vanilla bean ice cream — The classic warm-brownie-and-ice-cream combo is unbeatable. The cold, creamy vanilla melts into the warm, fudgy cup for a truly divine experience.
• Fresh berries like raspberries or strawberries — The bright, tart acidity of the berries cuts through the richness of the chocolate beautifully, balancing each bite.
• A dollop of whipped coconut cream — For a dairy-free option, this adds a light, fluffy texture and a subtle sweetness that doesn’t overpower the deep chocolate flavor.

Drinks

• A cold glass of almond milk — It’s a simple, nostalgic pairing that just feels right. The nutty flavor echoes the almond butter in the recipe.
• A bold cup of black coffee — The bitterness of a good espresso or strong coffee enhances the dark chocolate notes and makes the whole thing feel very sophisticated.
• A glass of chilled oat milk latte — Creamy, slightly sweet, and the perfect companion for an afternoon treat that feels like a coffee shop moment at home.

Something Sweet

• A simple fruit salad with mint — If you want to keep the vibe light and fresh after your brownie cup, a mix of seasonal fruits provides a clean, refreshing finish.
• A small square of dark chocolate — For the true chocoholic, sometimes more is more. A piece of high-cocoa chocolate alongside the brownie cup doubles down on the richness.
• A few orange segments — Chocolate and orange are a match made in heaven. The citrusy burst cleanses the palate and highlights the chocolate flavor in a wonderful way.

Top Mistakes to Avoid

• Mistake: Using undercooked or lumpy sweet potato. This is the foundation of the recipe. If the potato isn’t soft enough to mash smoothly, you’ll end up with stringy bits in your brownie cups, which really affects the texture. Take the time to cook it until it’s fork-tender all the way through.
• Mistake: Overmixing the batter after adding the flour. Once the dry ingredients are incorporated, stop mixing! Overworking the batter can lead to a tougher, more cake-like result. We’re going for fudgy, not bready.
• Mistake: Overbaking. I’ve messed this up before too—it’s tempting to leave them in until a toothpick comes out completely clean. But that means they’re overdone. You want a few sticky crumbs on the toothpick for that perfect, moist center.
• Mistake: Skipping the muffin liners. Trust me on this one. These are so moist that they will stick to the pan, no matter how well you grease it. Liners are non-negotiable for easy removal.

Expert Tips

• Tip: For an ultra-gooey center, slightly underbake them. Take them out at the 17-minute mark if your oven runs hot. They will continue to set as they cool, giving you an almost molten center that is absolutely heavenly.
• Tip: Add a pinch of espresso powder. You won’t taste coffee, but it will deepen and intensify the chocolate flavor exponentially. It’s a little pro trick that makes a big difference.
• Tip: Make a batch of sweet potato puree in advance. You can cook and mash sweet potatoes ahead of time and keep the puree in the fridge for up to 3 days. This makes throwing these together on a weeknight incredibly fast.
• Tip: Get creative with mix-ins. Swap the chocolate chips for chopped walnuts, pecans, or even a swirl of peanut butter. A little flaky sea salt sprinkled on top before baking is also a game-changer.

FAQs

Can I use canned sweet potato puree?
Yes, you can! Just make sure it’s 100% pure sweet potato with no added sugars or spices (like you’d find in pumpkin pie filling). One cup of canned puree is a perfect substitute and saves a lot of time. Drain off any excess liquid if it seems watery.

How should I store these brownie cups, and how long do they last?
Store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The fridge will make them even more fudgy. They also freeze beautifully for up to 3 months. Just thaw at room temperature or warm them up gently in the microwave.

My batter seems really thick—is that normal?
Yes, absolutely! This is not a pourable, liquidy brownie batter. It’s meant to be very thick and almost like a dense, sticky dough. This is what gives them their incredible fudgy texture, so don’t be tempted to add any extra liquid.

Can I bake this as one large brownie instead?
You can! Press the batter into an 8×8 inch baking pan lined with parchment paper. You’ll need to increase the baking time to about 25-30 minutes. Keep a close eye on it and use the toothpick test to check for doneness.

Why did my brownie cups sink in the middle?
This usually happens if they are slightly underbaked or if the batter was overmixed. A very slight sink is normal due to the high moisture content, but a major collapse often points to needing another minute or two in the oven. They’ll still taste delicious!