While I am still enthusiastic about my month of vegetables, I nevertheless must call a spade a spade: it’s mid-January, the days are short, the weather chilly and wet, and the air palpable with a post-holiday malaise.Moreover, just as I’m gearing myself up to tackle re-organization of my bedroom closet, I caught a glimpse of my exhausted reflection in the mirror. I look pooped, I feel pooped, and the weeks and months until spring may as well be an eternity away.
I need a good night’s rest, a hiatus, a small miracle.
I need brownies.
And so I am having them (I’m digging in following completion of this entry–must type fast!). You can have them, too, with my enlightened brownie recipe.
Everyone has a recipe for the best brownies, and they also have different ideas about what a brownie should be like. Those who are passionate about chocolate argue in defense of their favorite. Some prefer cake-y brownies; others crave moist and light varieties; and some like dense and chewy brownies with frosting, nuts and the works.
I think that a brownie should have an intense chocolate flavor, but beyond that? I say listen to everyone, follow no one. Which is exactly what I did with these brownies.
Which are made with sweet potatoes.
And they are amazing. Plus, they double as energy bars. Which is exactly what I need.
Prepare to go a bit bonkers over these. They are rich, fudgy, and, well, undeniably brownies.
Once the brownies are warm from the oven, the perfect match is milk–dairy, coconut, almond, soy, it does not matter, so long as it is cold. Enjoy! (Don’t forget to feel virtuous–vegetables!– with every decadent bite).
- ½ cup unsweetened cocoa powder
- ¼ cup coconut flour
- 3 tablespoons flaxseed meal
- 1-1/4 teaspoons baking soda
- ½ teaspoon fine sea salt
- 1 cup sweet potato puree (see note)
- ¾ cup almond butter (or nut/seed butter of choice)
- ⅔ cup coconut sugar
- 2 tablespoons nondairy milk
- 2 teaspoons vanilla extract
- Optional: ¼ cup miniature semisweet chocolate chips
- Preheat oven to 325F. Line an 8-inch baking pan with parchment paper. Spray with nonstick cooking spray.
- In a medium bowl, whisk together the cocoa powder, coconut flour, flaxseed meal, baking soda and salt.
- In a large bowl, stir together the sweet potato puree, almond butter, coconut sugar, milk and vanilla until blended and smooth. Stir in the cocoa mixture until well-blended. Stir in the chips, if using. Scrape into prepared pan, smoothing the top,
- Bake in the preheated oven for 20 to 24 minutes, until just set at edges (they will look underdone). Cool completely in pan. Remove from pan using parchment and cut into squares. Store in the refrigerator.