Brownie surprise: A secret ingredient

Judy and I entertain often and our guests always say that we “intoxicate them with chocolate!”

Well, here we go again, but this time the intoxication is totally natural, totally unrefined and absolutely healthy!

This will be the most delicious, healthy brownie recipe you will ever make! They are luxuriously rich and fudgy. The moist-but-chewy texture is perfectly satisfying — and there is no flour or sugar? you say. Yes!  That is correct.

Not only does the delish sweet potato step in as a substitute for the butter and eggs, it is an amazing antioxidant, has anti-inflammatory properties. So grab a big glass of cold milk or a steaming fresh “cuppa coffee.” Eating brownies with less guilt has never ever been so sweet. Enjoy!

 

Better for You Brownie

1 cup mashed, cooked sweet potato

1/4 cup smooth almond butter

1/4 cup smooth peanut butter

2 tablespoons maple syrup (can use agave)

2 teaspoons vanilla

1/4 cup cocoa powder

1/8 teaspoon baking powder

handful of chocolate chips, optional (can use cacao nibs)

 

Preheat oven to 350 degrees.

Grease a small loaf pan (or 8×8 square pan); set aside.

Melt the nut butters with the maple syrup in a microwave-safe bowl.

Add the rest of the ingredients and mix well.

Add chips if you are using and mix again.

Pour into your greased pan and bake for about 20 minutes.

(The brownies should be soft when they come out of the oven; I tested baking them 15 minutes longer to see what would happen. The edges came out harder, more like a conventional brownie, but by the next morning they were soft again.)

 

 

 

 

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