How do you like your brownies? Soft and cake-like or gooey and fudgey? I love a good ooey-gooey fudgey brownie. No cake like brownies for me. I have tried so many variations of brownie recipes recently that I have lost count. While they all taste good they end up dry as desert sand or crumble into a million pieces before even reaching my mouth. I had given up trying when I was browsing through my recipe file and came across chocolate pumpkin muffins. The muffins were moist and held together perfectly so maybe if I used pumpkin in my brownie recipe I could get the same results? But, while I love pumpkin it didn’t seem right for brownies and then I thought of sweet potatoes. Oh sweet chocolate success! They turned out perfect and don’t worry if you have vegetables objectors in your family who think they don’t like sweet potatoes, they will never know unless you tell them. Otherwise, it’s just between you, me and the mixing bowl.
Kristy
Ingredients:
- 2 tbsp ground flax seed
- 1/3 cup non-dairy milk of your choice
- 1/2 cup raw coconut oil, plus a little to grease a baking dish
- 1 cup chocolate chips of your choice, divided
- 1 cup cooked sweet potato, mashed (about 1 large potato)
- 1/2 cup raw coconut crystals
- 1 tsp vanilla
- 1 cup whole wheat pastry flour
- 1/2 tsp baking powder
- 1/8 tsp sea salt
- 1/2 cup walnuts, chopped
Preparation:
- Preheat oven to 350 degrees. Grease an 8 x 8 glass baking dish. If using a dark non-stick metal pan reduce heat to 325F.
- In a small bowl mix the flax and milk. Set aside.
- In a large bowl (or double boiler if you prefer) add the coconut oil and 3/4 cup of the chocolate chips. Melt in the microwave (or on the stove), about 30 seconds or until completely melted. Stir to combine.
- Add the mashed sweet potato and the coconut crystals. Stir until well mixed and then add the flax mixture and the vanilla. Stir until combined.
- Add the flour, baking powder and salt. Stir until all the flour is incorporated.
- Stir in the walnuts and remaining chocolate chips.
- Pour into the prepared baking dish and spread evenly.
- Bake 20-22 minutes or until the edges are firm. The center will still look shiny and be slightly soft. Don’t over bake. Remove from the oven and cool completely before cutting.
Nutritional Info:
Makes 16 servings
Nutritional information not available as it would depend on the milk and chocolate chips used.
Notes:
Store leftovers wrapped tightly or in an airtight container in the refrigerator for up to 3 days if they last that long! I actually like the brownies best out of the refrigerator the next day because they are almost like fudge but if you prefer you can leave them at room temperature for 10-15 minutes or microwave for a few seconds before serving.
