Post-script: I wanted to wait for morning light photos, but just couldn't resist so here's the finished product.You can see that these are very thick brownies, fudgey and cake-like at the same time. The rather large crumb I sampled was deee-lish!
Paleo-Inspired Sweet Potato Brownies
(so divergent from the original recipe that I can claim this one as my own!)
Oven 325 degrees Farenheit
Spray 8x8 glass baking dish with cooking spray
Makes 16 2-inch brownies
1 1/2 large sweet potatoes, baked until soft, cooled, and removed from skin
1 tablespoon vanilla extract
6 ounces dark chocolate, melted in double-boiler or 1 min. in microwave with 1 tbsp. canola oil
1/4 cup plus one tablespoon white whole wheat flour
1/4 cup honey (I didn't have honey so used 1/4 cup granulated sugar)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
1/2 cup dark chocolate chips (I used Ghiradelli 70%, but semi-sweet is fine)
In blender or food processor, combine eggs, sweet potatoes, and vanilla extract. Blend until completely smooth and creamy. Pour into mixing bowl. (If using a blender, put in one egg first to have some liquid on the bottom to get things moving.)
To the sweet potato mixture, stir in, all at once, melted chocolate, honey, flour, baking soda, and salt. Stir very well. Stir in chopped walnuts and chocolate chips. Pour/spoon batter (it's thick) into baking dish. Spread edge to edge. Bake on center rack in oven for 40-50 minutes. Brownies are done when toothpick or knife inserted in center comes out clean. I had to bake mine for about 48 minutes. These are thick brownies and take a while. Test every 2-3 minutes after 40 minutes to make sure you take them out as soon as they test done.
Cool completely and then cut into 16 2-inch squares.
|Check out all that sweet potato goodness!|
|All dressed up and ready to go!|