Make your own sweet potato puree by baking a sweet potato and then pureeing in a processor until completely smooth. This is one of those recipes where the puree substitutes for much of the fat. With the whole-wheat flour, it’s almost healthy! Adapted from a recipe in Whole Living magazine.
Ingredients:
4 tablespoons (1/2 stick) unsalted butter 2/3 cup cocoa powder 1/2 cup whole-wheat flour 1/4 teaspoon baking powder 1/4 teaspoon salt 1 cup sugar 2/3 cup sweet-potato puree 1 large egg 1 1/2 teaspoons vanilla extract 1/4 teaspoon instant coffee powder
Preparation:
Preheat oven to 350 degrees. Butter an 8-inch square pan; set aside.
In a medium saucepan over low heat, melt butter. Remove pan from heat, and stir in cocoa. Let cool slightly.
Meanwhile, in a small bowl, whisk together flour, baking powder, and salt. Stir in sugar and sweet-potato puree, then egg. In a small bowl, stir together vanilla and coffee until coffee is dissolved; add to cocoa mixture.
Add flour mixture to cocoa mixture and stir until no traces of flour remain. Spoon into prepared pan; smooth the top. Bake until surface of brownies looks barely dry and an inserted knife comes out with a few moist crumbs, about 20 minutes. Cool to room temperature before serving.