Do you know when you have food in your house and you need to think of a way to use it up? Well, I had a random sweet potato and wondered how I could make use of it instead of the go-to roasted sweet potato. I stumbled upon a brownie recipe that seemed like the ideal solution to using it up.
I actually love trying out recipes that contain atypical ingredients. One time for National Nutrition Month I made a chocolate cake and had the hospital staff try to guess the secret ingredients. Not one person guessed the cauliflower and only one person guessed the avocado in the frosting. It was hilarious to watch people be SO certain the secret ingredients were things like apple sauce or spinach. Nope!
Well lets go ahead and get to this lovely recipe. I omitted one ingredient from the original recipe and loved the change. If you are a thick, gooey and rich brownie type of person than this recipe is for you.
- 1/4 cup + 2 tablespoons of flour (can be substituted with oat or gluten free product)
- 1 1/2 teaspoons baking soda
- 1/8 teaspoon salt
- 3/4 pureed sweet potatoes (I cooked and then put them in my processor)
- 1 cup peanut butter or nut butter or your choice
- 1/2 teaspoon vanilla extract
- 1/2 cup chocolate chips (plus more to top if you really love chocolate) - for vegan choose a vegan type of chocolate chip (Simple Truth and Enjoy Life make them)
- 2/3 cup sugar or sugar substitute of your choice
- Preheat oven to 325.
- Mix all the dry ingredients until well blended.
- Heat the peanut butter to where it is easy to stir.
- Add in sweet potato puree and vanilla.
- Pour dry ingredients into sweet potato mixture and stir well.
- Stir in chocolate chips until well blended.
- Pour and smooth into a 8x8 inch pan lined with parchment (or have it greased).
- Cook for 20-25 minutes (I cooked for 20 minutes in conventional setting).
- Remove and allow to cool. If you want a bit more firm than stick in the fridge (I stuck mine in the freezer because I didn't have patience).