Let’s pretend it hasn’t been almost a year since I did this…
If you are in the Northeast, you know we have been having a particularly brutal winter. As you might expect, this weather does not lend itself to healthy eating habits. For me this means that for the past couple months I have been obsessed with chocolate chip cookies. Seriously obsessed, I think about them all the time and about how I will get my next fix. If I wanted to right now I could share a recipe for the most delicious browned butter chocolate chip cookie you’ve ever eaten, but I can’t do it. I’ve made three batches of said cookie and have eaten 95% of the results myself. I have no portion control when it comes to CCCs. Which is why you’re getting this post instead, about a healthier alternative to a fudge brownie. With no butter/oil and only natural sweeteners, they are packed with nutrients and fiber that will leave you with little baker’s remorse. I will not lie and say that they are as rich/amazing as a brownie packed with real butter and sugar, but armed with the realistic expectations I just gave you, they are pretty damn good, and provide much less guilt if your Winter habits mirror my own.
The final result is definitely chocolatey, though I would up the ante even more next time with additional cocoa powder, maybe a dash of espresso powder, and nuts or raw cacao nibs for texture (or chocolate chips if your desire for a healthy dessert only gets you so far). The texture is super moist and fudgy, and for me falls somewhere in between a fudge brownie and a chocolate bread pudding. Very yummy. Recipe below.
Sweet potato brownies
Adapted from Deliciously Ella
2 medium to large sweet potatoes
2/3 of a cup of ground almonds (almond meal/almond flour)
1/2 a cup of whole wheat flour or flour of choice (I’ll try oat next time, and I might add another 1/4 cup)
2 oz chopped unsweetened chocolate (I used two Baker’s squares)
3 tablespoons cocoa powder
1/4 cup pure maple syrup + 1 tablespoon milk
2 tablespoons chia seeds
1 tsp baking powder
1 tsp salt
Stevia extract (dropper-full)*
Chocolate chips for topping (optional)
*the original recipe calls for 14 pitted dates to sweeten the batter, which I didn’t have, though I think it would be great.
Heat up the maple syrup with the milk for about 20 seconds in the microwave to warm it, then add the chia seeds and stir. Leave out while you prepare the recipe so that the chia seeds have time to absorb some liquid.
Pre-heat the oven to 350 degrees, then peel the sweet potatoes. I wrapped mine in foil and baked at 375 for an hour or so, but still had to zap them for a few minutes after that. You want them very soft so that they’ll mix into a creamy consistency, so next time I’ll probably chop them into large chucks and steam them instead of baking whole.
Once soft, add them to a stand mixer and beat on medium-high until it’s a smoooth consistency. Add the chopped chocolate while the sweet potatoes are still warm, so it melts and blends in. Add cocoa powder and mix. Add chia seed-syrup-milk mixture, 10 drops of stevia extract (or healthy sweetener of your choice, to taste), and the egg. Beat to incorporate. Mix in baking powder and salt. Lastly mix in flour. (This is the point where I forgot to add cacao nibs, so do so here if you’re so inclined).
Spread batter into a greased 9 x 9 baking dish and cook for about 20-25 minutes, until you can pierce with a fork bringing it out dry (or dry-ish, might take a bit longer). Allow it to cool for about ten minutes. If you still need a bit more richness, like I did, sprinkle dark chocolate chips on top, and press gently into the surface. Cut and enjoy!