Sweet potatoes and chocolate? Yes, please.
I can't even begin to describe how good these sweet potato brownies are, so I'm going to quote Laird: "These are better than regular brownies."
I agree. Make these. Now.
Sweet Potato Brownies
Adapted from wholeliving.com
6 tablespoons (3/4 stick) unsalted butter
2/3 cup natural (non-alkalized) cocoa powder
1/2 cup whole wheat pastry flour (recommended: Arrowhead Mills Organic)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 cup sugar
2/3 cup sweet potato puree (I pureed some sweet potatoes I'd roasted earlier in the week)
1 large egg
1 1/2 teaspoons pure vanilla extract
1. Heat oven to 350 degrees F and lightly coat an 8 x 8 x 2 inch baking pan with cooking spray.
2. In a small saucepan, melt the butter over very low heat. Remove pan from heat, add the cocoa powder and stir until a paste forms.
3. In a large bowl, whisk together the flour, baking powder, salt and pumpkin pie spice. Add the butter-cocoa mixture, sweet potato puree, sugar, egg and vanilla. Stir until thoroughly combined.
4. Spread the batter into the bottom of the prepared pan and even it with the back of a spoon or an offset spatula. Bake for about 20 minutes, until the top appears barely dry and moist crumbs adhere to a toothpick or knife inserted into the middle. Cool completely before slicing.
|This happened, x 1/3 of the pan. |
Good thing I had just gone to Bridget's a**-kicking. (Otherwise known as Bar Method.)
- Adding orange oil or zest
- Making vegan substitutions for the butter and egg
- Using melted chocolate instead of the cocoa-butter mixture
- Swapping almond meal for wheat flour
- Substituting maple syrup for some of the sugar
And because the brownies are quite thin and cake-like (the flavor is less sweet and intense than traditional brownies), it occurred to me that they would be lovely layered with spiced cream cheese frosting.
Someone please stop me before I eat the entire pan.