Jake gets such a kick out of being my sous chef that I let him pick my last project for #RecipeMakeover week. He picked brownies. Challenge accepted.
These, admittedly, still aren’t the healthiest brownies ever – but they’re a solid step in the right direction. This recipe uses less sweeteners than most and sneaks in some sweet potato to boot. And while I didn’t plan it this way, they’re vegan, too.
I mashed my sweet potatoes with a fork so they were still a little lumpy going into the batter. Jake isn’t picky (and is thrilled with anything chocolate), so he didn’t mind at all, but if you’re catering to a finicky crowd, pureeing the sweet potatoes would be a better way to hide them!
Sweet Potato Brownies
(adapted from Better Homes and Gardens)
Makes 1 9×9 ban
1/2 cup unrefined organic cane sugar
1/3 cup flour
1/3 cup unsweetened cocoa powder
1 1/2 tsp. baking soda
Pinch of salt
1 cup almond butter
3/4 cup mashed, cooked sweet potato
1/4 cup pure maple syrup
1 tsp. vanilla
3 oz. bittersweet chocolate, finely chopped
Preheat your oven to 325 degrees and line a 9×9 baking pan with parchment.
In a medium bowl, whisk together the sugar, flour, cocoa powder, baking soda and salt.
In a larger bowl, whisk together the almond butter, sweet potato, syrup and vanilla until well combined. Add the dry ingredients and stir just until everything is moistened. Fold in chocolate.
Transfer to the prepared baking pan and smooth out evenly in the pan. Bake for 25-30 minutes, until the top looks dry and puffed. Cool completely before removing from the pan.
Dust with additional cocoa powder, if desired.