Sweet Potato Brownies

>> Tuesday, March 1, 2011

Day one of my March detox-ish thing went well. I ended up changing the end-half of the day -- choosing a couple pieces of leftover naan over brown rice and chickpea mash over broccoli. As one reader mentioned, thank you, Sabina, I needed more protein in there. Success!

I did have a slight binge right when I got home from work. But when you read the recipe, you'll see why I don't need to feel too awful about it. These sweet potato brownies (that I found on Food Loves Writing) will impress you with their fudge-i-ness.

They look sinful, too.


SWEET POTATO BROWNIES
(Adapted from Food Loves Writing, Adapted from Body + Soul)

What you'll need . . .
  • 4 tablespoons canola oil
  • 2/3 cup unsweetened cocoa powder
  • 1/2 cup oat flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup organic cane sugar
  • 2/3 cup sweet-potato puree
  • 1 flax egg (see directions below)
  • 1 1/2 teaspoons vanilla extract
  • Handful or two chocolate chips
Method . . .
  1. Spritz a 8-inch square baking pan with some canola oil. Set aside.
  2. Preheat your oven to 350 degrees F.
  3. In a small microwave-safe bowl, whisk together 1 tablespoon golden flax meal with three tablespoons water. Then heat on high for 30 seconds. Stir and set aside to cool.
  4. If you don't already have it, make your sweet potato puree. Again, I used the microwave to heat a sweet potato (first prick it a few times with the tines of a fork) -- then put it on a plate and zap for 6 minutes on high. Alternatively, Shannalee suggests boiling the potato if you're not a fan of microwaves. Scoop out the flesh, mash or puree, and let cool.
  5. In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  6. In another bowl, combine the sweet potato puree (pumpkin would also work wonderfully) with the oil, flax egg, vanilla, and sugar. Mix until smooth.
  7. Then add the wet ingredients to the dry. Mix until everything is well moistened. Then stir in the chocolate chips.
  8. Pour into your prepared pan. Then bake for 20 to 25 minutes. The batter will appear wet still, so be sure to poke through the center with a toothpick. Though it likely won't ever come out clean (these brownies are UBER fudge-er-rific) . . . try to make sure the middle is at least set a bit.
We enjoyed these brownies best after they had been cooled in the fridge. With a heaping scoop of homemade peanut butter on top. I also suspect they'd taste great with less sugar, maybe even with maple syrup as a substitute. They're all gone now, so experimentation will commence immediately. I may just need to make several batches until I get it right.

:)

Since I ate a ton when I got home, I don't have more photos for you to drool over. But don't worry . . . I've got something else to write about. Though we're not trying to get terribly excited over this house we looked at over the weekend (I mean, so much could go horribly wrong -- AND we have to sell our place first), I'm already lusting over rustic interiors I want to try out.


So, whether or not the stars align for this place -- wherever we land next will definitely sport a rough-around-the-edges-but-fabulous feel. And I think we can all agree that the main theme in these photos is exposed beams. Real or faux -- it doesn't matter . . . in the dark! (Arrested Development, anyone?)

Now I'll leave you with the song that's been stuck in my head since Sunday afternoon. (Quite frankly, I have a crush on this girl. She's beyond talented.) Also: Today is Stephen's 27th birthday. Please help me in wishing him the best one EVER!


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