Description
Warm, fudgy brownies meet a creamy, slightly tangy cheesecake swirled with earthy sweet potato for a comforting dessert.
Ingredients
Scale
- 1 cup sweet potato puree
- 1 cup chocolate chips (semi-sweet or dark)
- 1/2 cup sugar (or sweetener of choice)
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 cup cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
- Melt the chocolate chips in a microwave-safe bowl.
- In a large mixing bowl, combine sweet potato puree, melted chocolate, sugar, eggs, and vanilla extract; whisk until smooth.
- In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
- Fold the dry mixture into the sweet potato-chocolate mixture until just combined.
- Pour half of the brownie batter into the prepared pan and spread evenly.
- Beat the cream cheese with a little sugar until creamy and smooth.
- Spread the cream cheese mixture over the brownie layer, then pour the remaining brownie batter on top.
- Use a knife to swirl the layers gently.
- Bake for 25–30 minutes or until set; cool completely before slicing.
Notes
For a fudgier brownie, slightly underbake and allow to set as it cools. Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 350
- Sugar: 16g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
Keywords: brownies, cheesecake, sweet potato, dessert, holiday baking