Friday, September 17, 2010

Sweet Potato Brownies

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
Makes 12

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.)
 P.S. You didn't really believe I wasn't going to say anything else, did you? I have to tell you, these brownies are impossibly rich and moist (hideous word, but it works here), and there are several variations I want to try:

- 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.

3 comments:

  1. i must make these.

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  2. Hi there

    Just made this with almond meal instead of wheat flour. Halved the sugar and the cocoa (used a very rich, high quality cocoa) and added half a cup of chopped macadamias. Used a vegan margarine instead of the butter (nuttelex lite). Cooked for 25 mins - turned out perfectly.

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  3. In the oven now....can't wait! I subbed almond flour for the regular flour, and used Erythritol and Stevia in place of the sugar to eliminate some carbs. The batter was awesome, so hopefully the finished product will be just as good!

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