Next, I add the ripe banana and mash it together with the sweet potato. I try to make the mixture as smooth as possible because it helps create that soft brownie texture. Then I mix in the eggs and whisk everything until it becomes creamy and well combined.
After that, I add the cocoa powder and stir until the batter turns a rich chocolate color. The mixture becomes thick and smooth, almost like a brownie batter. I fold in most of the chocolate chips, saving a few to sprinkle on top.
Finally, I pour the batter into the prepared pan, smooth the top, and add the remaining chocolate chips. I bake for about 20–25 minutes until the center is set but still slightly soft. Once done, I let them cool before slicing.
Pro Tips for Best Results
One thing I’ve learned after making these brownies several times is that the sweet potato needs to be very smooth. Any lumps can affect the texture, so I take a little extra time to mash it well.
Another tip is to use a very ripe banana. The riper it is, the sweeter and more flavorful the brownies will be.
I also like slightly underbaking them. It gives that soft, fudgy texture that makes them taste more like traditional brownies.
Common Mistakes to Avoid
The first mistake I made when making these brownies was not mashing the sweet potato properly. The texture ended up uneven instead of smooth. Another mistake is overbaking. Since there’s no flour, they can dry out quickly if left in the oven too long. (See the next page below to continue…)