Ford was pestering me on why there was no more cupcakes in the house (ummmm…you ate them?). So I said to him “Well, anytime you want, you are welcome to come bake with me”. And then he grabbed his jacket and ran out the door. Yeah, ok. Well, fine….
So Walker helped me instead. And holy moley, did that toddler LOVE these brownies. He watched them as they cooled, wolfed his dinner down (without being told to keep eating) and then ate ¼ of the pan…sheesh! And was trying to eat Ford’s share, which I had to hide till Ford got back home. I’d say that was a success. And no, they don’t taste like sweet potato. It blends in, laving a moist and fudgy treat.
Sweet Potato Fudgy Brownies
- ¼ cup virgin coconut oil
- 2/3 cup unsweetened cocoa powder
- ½ cup whole wheat pastry flour
- ¼ tsp baking powder
- ¼ tsp fine sea salt
- 1 cup coconut sugar
- 2/3 cup Sweet Potato Puree
- 1 Tbsp ground flaxseed meal + 3 Tbsp cool water
- 1½ tsp pure vanilla extract
Preheat oven to 350°, lightly grease an 8×8″ glass baking pan with coconut oil.
Melt the coconut oil in a small saucepan over low. Stir in cocoa powder till smooth.
Meanwhile, mix the flour, baking powder and salt in a small bowl.
In a large mixing bowl whisk the sugar, sweet potato, flaxseed, water and vanilla until smooth (coconut sugar takes a bit of whisking, so keep at it). Add the oil/cocoa and whisk in.
Stir in the flour till smooth, scrap into the prepared pan.
Bake for 20 to 30 minutes, until the top looks baked and a butter knife inserted in the center comes out with a few moist crumbs. Baking time will depend on your sweet potatoes. If you use canned purée as I did it will take the longer time. If you used baked and mashed from scratch, expect the shorter time (the canned purée is very moist).
And don’t try to shoot photos with a toddler loitering near. 8 photos in, he ran up and grabbed the back brownie. And wasn’t sorry at all 😉