We do the majority of our recipe testing, baking and photographing on the weekends. And as a result, I tend to multi-task. Just like in this rare behind the scenes photo taken by my dad, @bogdanjanczura, where I’m part food photographer, part Wonder Woman. Rhea wanted to play super heroes and this was the only way I could get a few snaps in. Speaking of multi-tasking, I’m gettin quite tired of it. I used to be so proud of multi-tasking and now, meh, I’d rather give it my all. Anyone else feeling this way? Anyhoo….let’s talk brownies. And let me tell you, these are sensational. Plus, they have a very fun secret ingredient – SWEET POTATOES! Give them a go and tag us on Instagram @from.scratch.with.love.cooking.
Sweet Potato Nut Free Brownies
Brownies usually have dairy and nuts- not these! These dairy, egg and nut free brownies have a superfood addition- sweet potato.
Ingredients
- 3/4 cup mashed sweet potato about 2 medium sized potatoes
- 1/4 cup unsweetened applesauce
- 2/3 cup pure maple syrup
- 1/2 cup all purpose flour
- 1/2 cup vegan chocolate chips
- 1/4 cup sugar
- 1/2 cup cocoa powder
- 1 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2 tsp EVOO used to grease your pan
Instructions
- Set oven to 325 F. Line a 9-inch pan with parchment paper or grease with EVOO. Microwave sweet potatoes for 9 minutes. Once cooked and cooled (about 3 minutes after cooking), slice them down the middle. Scoop out the sweet potato and mash them in a large bowl. Add in applesauce, canola oil and maple syrup. Blend until smooth with your hand mixer (medium speed) for about 2 minutes. In a separate bowl, sift together flour, sugar, cocoa powder, baking soda and salt. Add in the sweet potato mixture to the flour mixture and blend well, on medium speed for about 2-3 minutes. Fold in half of the chocolate chips. Pour batter into your greased pan. Add in your final layer of chocolate chips on top. Bake for 20-25 minutes (we bake ours at 22 minutes). Let cool and enjoy!
Leave a Reply