Let me clear up a big misconception about healthy eating… you can eat healthy and totally indulge on dessert! Did you catch my confession on eating an entire batch (2 dozen) of my Peanut Butter Chocolate Chip Cookies? I feel no embarrassment nor regret and will do it again very very soon. Someone should warn these brownies that they’re in for the same fate… but I will have already devoured them by the time the messenger gets here. Poor delicious, sweet brownies. That’s what you get for being yummy and healthy.
Okay, before I get lots of sugar-haters rebuking me for using 1/2 cup of sugar (don’t worry… I still love your passion!), you can substitute the sugar for 1/4 cup honey. Although I loved the results with just 1/4 cup honey, it did not pass my ‘husband-must-LOVE-it-or-I-don’t-post-it’ test. Although we’re not huge chocolate fans here (don’t worry… the shock wears off in a few seconds), my husband actually had seconds. We topped them with fresh strawberries and some of my creamy dairy-free blender ice cream. So delicious!
Wait… I haven’t told you the secret ingredient yet, have I? I know sugar can be pretty magical, but get ready for a surprise!
You better sit down. The secret ingredient is sweet potato! I’m almost as excited as when I dropped that garbanzo beans are used in my Peanut Butter Chocolate Chip Cookies. Sweet potatoes are high in Vitamin A which is linked to anti-aging benefits, cancer prevention and the maintenance of good eyesight. SO…. we’ll just tell ourselves that eating these brownies helps reduce our wrinkles and fine lines. Right, ladies?
To bake a sweet potato, first preheat the oven to 400. Scrub your sweet potato (I love Fit: Vegetable Wash) and place it on an aluminum-foil covered baking sheet… it just makes clean up easier. Bake for 45 to 50 minutes until you can easy insert and remove a fork. Remove from oven and allow to cool before using in your sweet potato brownies.
Now can you see why I love sneaking in health into my recipes? Why can’t our mouths enjoy eating while our bodies enjoy nutrients all at the same time? It can be done!
Okay, now that you know these are sweet potato brownies, don’t be scared off. The sweet potato just makes these brownies super moist and smooth. The brownies definitely taste like chocolate even though they have sweet potato, coconut oil, and oat flour.
One quick tip on oat flour. I just make my own! I’m addicted to using my Vitamix daily and that includes making my own oat flour. In my Vitamix dry grains container, I put a couple cups of rolled oats (not the quick kind) and blend on high for about 30 seconds. Viola! Oat flour. Oh, Vitamix, what would I ever do without you?
Curious about the other ingredients I use? Here they are.
- 2 cups baked organic sweet potato puree (about 1 large sweet potato)
- 2 eggs
- 1/2 cup coconut oil (solid not melted)
- 1/4 cup almond or coconut milk
- 1 tsp vanilla
- 1/2 cup cocoa powder
- 1/2 cup sugar (or substitute with 1/4 cup honey)
- 1 cup oat flour
- 1 tsp cinnamon
- 1 tsp aluminum-free baking powder
- 1 cup chocolate chips
- Preheat to 400.
- In a quality blender, blend together sweet potato, eggs, coconut oil, milk, and vanilla.
- In a separate bowl, stir together cocoa powder, sugar, oat flour, cinnamon, and baking powder. Add to blender and blend for 30 seconds until mixed well.
- Stir in chocolate chips.
- Lightly spray 8x8 baking dish with olive oil cooking spray and then pour batter in dish.
- Bake on middle rack for 30 to 35 minutes. Serve and enjoy!