Let me be clear that I’m not one of those anxious parents who feels compelled to make every bite count, who sneaks spinach into ice cream and hides carrot puree in perfectly good chocolate chip cookies. The happy fact is that my kids love sweet potatoes, and they share their mother’s conviction that no matter how good something is, it can always be improved by adding chocolate. When I mentioned making sweet potato brownies, they were all for it.
Unfortunately, the first recipe we tried wasn’t great. It was vegan without any of the workarounds that make vegan baking acceptable (in fact, I had to cheat and add an egg and some oil just to get the dough to stick together).
But it still sounded like a good idea so we kept looking and found this recipe.
These brownies are vastly superior: chewy without feeling undercooked, dense, just the right amount of sweet. I think the sweet potato is a big part of what makes the texture so nice. The big thing to remember is to really puree the sweet potato; mashing won’t cut it. Use a blender or a food processor and add a little water if you need to. You want it really smooth.
Enjoy, and remember I never said these were healthy!
2 tablespoons unsalted butter
2 tablespoons coconut oil
(note: the original recipe called for 4T of butter; we were running low so I subbed coconut oil. Really, you can use 4T of whatever kind of oil you’d like.)
2/3 cup natural unsweetened cocoa powder
1/2 cup white or whole wheat flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2/3 cup sweet-potato puree (about one skinned, boiled sweet potato, pureed)
1 large egg
1 1/2 teaspoons vanilla extract (we were out so I didn’t use this)
Heat oven to 350 degrees. Butter an 8-inch square pan; set aside.
In a medium saucepan over low heat, melt butter and coconut oil. Remove pan from heat, and stir in cocoa. Let cool slightly.
Meanwhile, in a small bowl, whisk together flour, baking powder, and salt. Stir in sugar and sweet-potato puree, then egg.
Add vanilla (if using) to cocoa mixture. Then add flour mixture to cocoa mixture and stir until no traces of flour remain. Spoon into prepared pan; smooth the top. Bake until surface of brownies looks barely dry and an inserted knife comes out with a few moist crumbs, about 20 minutes. Cool to room temperature before serving.
Sarah BarbourKnitting and crochet designer/teacher and stay-at-home mother to three lovely little girls. Recently relocated to Oregon from the Illinois and enjoying my new life as a West Coaster.
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