Sweet Potato Chocolate Brownies
This recipe was adapted by www.thekitchn.com from a Dan Lepard recipe published in The Guardian. Mr. Lepard explains that the sweet potatoes maintain the brownie’s sweetness and texture while allowing for a little less butter and sugar. He also says that you can further eliminate some sugar and fat by using less chocolate and adding in dried blueberries or sour cherries. If your kids are not veggie fans, this may convert them!
1 stick of butter
8 oz dark chocolate, divided and chopped
1 cup sweet potatoes (i.e., baked, scooped out)
½ cup (packed) brown sugar
2 teaspoons vanilla
¾ cup flour
¼ teaspoon baking powder
Pinch of salt
- Line an 8-inch square bake pan with non-stick paper (parchment paper) or foil, and heat the oven to 350 degrees. Melt the butter in a saucepan; add 5 ounces of the chocolate and stir until it is melted, too.
- In a bowl, beat the sweet potato flesh with the brown sugar until almost smooth, then mix in the butter and chocolate. Add the eggs and vanilla, beat until thick, then stir in the flour and baking powder until evenly combined.
- Fold in the pecans and remaining chocolate, then spoon into the cake pan, smooth the top and bake for about 20-25 minutes, until barely cooked but still a bit soft under the crust. Allow to cool completely in the pan before slicing.