YUMMY
SWEETS!
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February 10, 2020This is about...
Fudgy Secret Ingredient Sweetheart Brownies!!---YUM!
Fudgy Secret Ingredient Sweetheart Brownies!!---YUM!
HAPPY VALENTINE'S DAY! Maybe St. Valentine himself would disagree, but
as far as I'm concerned, chocolate is the most important part of the day. Frankly, how could you not love a day that gives you permission to eat chocolate.
Although I will happily eat chocolate loaded with sugar, I AM ALWAYS ON THE LOOKOUT FOR HEALTHY ALTERNATIVES. WHY? SO I CAN EAT MORE OF IT, OF COURSE! So, here's another brownie recipe to add to your healthy collection with an unexpected secret ingredient-- so secret that you would never guess what it is by taste.
DRUM ROLL PLEASE. THE HUMBLE SWEET POTATO! It adds moistness, and a lot of nutrition to a treat that is usually devoid of it. I like roasting the sweet potatoes, but it does take some extra time. So, if you're in a hurry, you can steam them. As an extra bonus, these are flour and gluten-free, as well as vegan. And, if you use a monk fruit sweetener and stevia sweetened chips, they can be sugar-free too.
GOT A SWEETHEART FOR VALENTINE'S DAY? Even if you don't, make these brownies to sweeten your day. I'm sure even St. Valentine himself would approve.
LESSONS Learned:
1. Although steaming is faster, roasting the sweet potato is the best method.
2. If you don't let them cool completely, they might be a little crumbly. But that's ok with me, I can never wait.
3. The maple syrup will make a moister brownie, and monk fruit sweetener will make it sugar free with stevia sweetened chocolate chips.
4. Try other toppings -- dried fruit, other chopped nuts like pecans or peanuts, or white chocolate chips.
Fudgy SWEET POTATO BROWNIES
(inspired by The Minimalist Baker)
Ingredients:
3/4 cup roasted mashed sweet potato, from 1 medium size sweet potato
1/2 cup almond butter
2/3-1 cup coconut sugar, or 3/4 cup pure maple syrup
1 tsp pure vanilla extract
1/2 cup cocoa powder, I like Valrhona
1/8 tsp sea salt
1 1/2 tsp baking soda
1/3 cup almond flour
1 teaspoon espresso powder
---------------------
1/3 cup chopped walnuts to sprinkle on top, optional
1/3 cup dairy-free chocolate chips to sprinkle on top, optional
Make the brownies:
To make sweet potato purée, poke the sweet potato with a fork all over. Then place on a small baking pan lined with parchment or foil in the center of a cold oven. Heat the oven to 425 degrees F, and bake until cooked through, about 1 hour. Cool slightly and scoop out the flesh onto a flat plate and mash with a fork. Let cool. If you're in a hurry, you could steam the sweet potato instead: First peel, and then cut it into small 1 inch chunks, and steam until soft, about 10-15 minutes. But, the steamed version will be wetter and less flavorful than the roasted one.
Lower the oven temperature to 350 degrees F. Lightly spray or coat an 8 x 8 inch square baking pan with oil and line the bottom with parchment and spray the parchment. Set aside.
Into the bowl of a food processor, add the sweet potato and almond butter. Process until smooth. Add the rest of the ingredients except for the toppings, and process until combined. The batter will be very thick. Press it evenly into the pan, and sprinkle all over with the chips and walnuts.
Bake for 20-25 minutes until the top feels slightly firm and dry. A toothpick inserted in the center should have crumbs, but not covered in batter. It will set up as it cools. Let cool in the pan a little or a lot, if you can't wait. You can store the brownies covered at room temperature for up to 3 days, or in the refrigerator up to a week and half. You can freeze them for up to 1 month.
Makes 9-16 brownies. YUM!
Although I will happily eat chocolate loaded with sugar, I AM ALWAYS ON THE LOOKOUT FOR HEALTHY ALTERNATIVES. WHY? SO I CAN EAT MORE OF IT, OF COURSE! So, here's another brownie recipe to add to your healthy collection with an unexpected secret ingredient-- so secret that you would never guess what it is by taste.
DRUM ROLL PLEASE. THE HUMBLE SWEET POTATO! It adds moistness, and a lot of nutrition to a treat that is usually devoid of it. I like roasting the sweet potatoes, but it does take some extra time. So, if you're in a hurry, you can steam them. As an extra bonus, these are flour and gluten-free, as well as vegan. And, if you use a monk fruit sweetener and stevia sweetened chips, they can be sugar-free too.
GOT A SWEETHEART FOR VALENTINE'S DAY? Even if you don't, make these brownies to sweeten your day. I'm sure even St. Valentine himself would approve.
LESSONS Learned:
1. Although steaming is faster, roasting the sweet potato is the best method.
2. If you don't let them cool completely, they might be a little crumbly. But that's ok with me, I can never wait.
3. The maple syrup will make a moister brownie, and monk fruit sweetener will make it sugar free with stevia sweetened chocolate chips.
4. Try other toppings -- dried fruit, other chopped nuts like pecans or peanuts, or white chocolate chips.
(inspired by The Minimalist Baker)
Ingredients:
3/4 cup roasted mashed sweet potato, from 1 medium size sweet potato
1/2 cup almond butter
2/3-1 cup coconut sugar, or 3/4 cup pure maple syrup
1 tsp pure vanilla extract
1/2 cup cocoa powder, I like Valrhona
1/8 tsp sea salt
1 1/2 tsp baking soda
1/3 cup almond flour
1 teaspoon espresso powder
---------------------
1/3 cup chopped walnuts to sprinkle on top, optional
1/3 cup dairy-free chocolate chips to sprinkle on top, optional
Make the brownies:
To make sweet potato purée, poke the sweet potato with a fork all over. Then place on a small baking pan lined with parchment or foil in the center of a cold oven. Heat the oven to 425 degrees F, and bake until cooked through, about 1 hour. Cool slightly and scoop out the flesh onto a flat plate and mash with a fork. Let cool. If you're in a hurry, you could steam the sweet potato instead: First peel, and then cut it into small 1 inch chunks, and steam until soft, about 10-15 minutes. But, the steamed version will be wetter and less flavorful than the roasted one.
Lower the oven temperature to 350 degrees F. Lightly spray or coat an 8 x 8 inch square baking pan with oil and line the bottom with parchment and spray the parchment. Set aside.
Into the bowl of a food processor, add the sweet potato and almond butter. Process until smooth. Add the rest of the ingredients except for the toppings, and process until combined. The batter will be very thick. Press it evenly into the pan, and sprinkle all over with the chips and walnuts.
Bake for 20-25 minutes until the top feels slightly firm and dry. A toothpick inserted in the center should have crumbs, but not covered in batter. It will set up as it cools. Let cool in the pan a little or a lot, if you can't wait. You can store the brownies covered at room temperature for up to 3 days, or in the refrigerator up to a week and half. You can freeze them for up to 1 month.
Makes 9-16 brownies. YUM!