A couple points:
- We used carob powder instead of cocoa powder. Not sure if that affected the outcome.
- I didn’t have any instant coffee in the house. Omitting it probably altered the taste…a lot.
- The Hubster hated them. Though, to be fair, he hates chocolate.
- They took a lot longer to cook than expected.
- I would boil the sweet potato next time instead of baking. Took a loooong time in the oven. And I think I ended up caramelized it. Giving it a much stronger flavor.
All in all, they were good. It would definitely take some tweaking to make them delicious. Though, I’d be willing to put in the effort.
For those that have never tried sweet potato brownies before, they do take a little getting used to. But, they have a nice moist-gooey texture. So, bonus points for that.
A healthy twist on a classic favorite, with the addition of the sweet potato.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 4 tbs (1/2 stick) Earth Balance or 3 tbs oil
- 2/3 cup cocoa powder
- 1/2 cup whole-wheat pastry flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 2/3 cup sweet-potato puree
- 1 large egg
- 1 1/2 tsp vanilla extract
- Heat oven to 350°F.
- Grease an 8-inch square pan; set aside.
- In a medium saucepan over low heat, melt butter. 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 in vanilla extract.
- 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.
Nightshade free, dairy free, soy free, and egg free.