Easy Sweet Potato Brownies
Delicious brownies combining the rich flavors of espresso and sweet potato with a creamy mascarpone topping, offering a perfect balance of cakey and fudgy texture.
Ingredients
Dry Ingredients
- 180 g all-purpose flour
- 2 tablespoons instant espresso powder
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 115 g unsalted butter, softened Ensure it is at room temperature
- 100 g granulated sugar
- 50 g brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Topping Ingredients
- 200 g mascarpone cheese
- 100 g whipping cream
- 50 g powdered sugar
- 0.5 teaspoon vanilla extract
- 2 tablespoons cocoa powder, for dusting For presentation
Instructions
Preparation
- Preheat your oven and prepare your baking sheet by lining it with parchment paper.
- In a medium bowl, combine the dry ingredients: all-purpose flour, instant espresso powder, baking powder, baking soda, and salt.
Mixing
- In a larger bowl, beat the softened butter with an electric mixer until creamy.
- Add the granulated and brown sugar to the butter, continuing to beat until the mixture is fluffy.
- Add the egg and vanilla extract to the mixture and mix until smooth.
- Gradually combine the flour mixture with the butter mixture, mixing on low speed until just combined.
Baking
- Scoop the dough onto the prepared baking sheet, spacing each scoop apart.
- Bake the brownies until the edges are set, allowing them to cool on a wire rack afterward.
Topping
- Beat the mascarpone cheese until loosened, then add whipping cream, powdered sugar, and vanilla extract, whipping until thick.
- Once the brownies are cool, portion the mascarpone cream onto each brownie.
- Dust with cocoa powder for a finishing touch.
Notes
Ensure your butter is softened and room temperature eggs are used. Don’t overmix after adding flour to maintain tenderness. Allow cooling completely before topping.