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In my month of recipe remakes this New Year I couldn’t go without reconstructing the good old fashioned brownie. My secret ingredient weapon of choice… sweet potato. If I could urge any healthy eating chocolate lover to make a recipe it would be this one. These are seriously good. I made the gluten and dairy free option and they were stupendous.

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Try them out on your family or any healthy cooking skeptics in your life; they’ll never guess the ingredients even if made gluten and dairy free. My husband absolutely loved them!

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Healthy cooking tip #9: Use baking substitutes. Pureed sweet potato, applesauce, pumpkin, lowfat yogurt, and light sour cream are wonderful baking substitutes for oil or other high fat ingredients like sour cream and butter. I love using fruit and vegetable additions because they boost nutrition values without sacrificing flavor and the moist texture of baked goods. These brownies are just as fudgy, gooey and dense as your grandma’s filled with a pound of butter.

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Don’t skip the coffee addition if possible; the java intensifies chocolate without tasting its flavor. Take these to your next bake sale … they will cause a healthy revolution, I’m sure of it.

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Chocolate Fudge Brownie Squares
makes 20 brownies
(gluten & dairy free option)

• 1 EGG, large
• 1/2 cup XYLITOL, STEVIA or SUGAR
• 1/4 cup RAW AGAVE or PURE HONEY
• 1 3/4 cup SWEET POTATO, mashed (from 1 large potato)
• 1/2 cup BAKING COCOA, UNSWEETENED
• 2 tsp PURE VANILLA EXTRACT
• 2 tbsp COCONUT OIL or CANOLA OIL
• 1 1/2 tsp DECAF INSTANT COFFEE, granules (optional)
• 1/2 tsp BAKING SODA
• 1/4 tsp FINE SEA SALT
• 1/2 cup MINI CHOCOLATE CHIPS*
• 1 tbsp MINI CHOCOLATE CHIPS*
• 1 1/3 cup BROWN RICE FLOUR, or WHITE-WHEAT FLOUR*

*Gluten & dairy free option: Use Enjoy Life brand chocolate chips and brown rice flour

1. Wrap a large sweet potato in foil and bake at 400 degrees for 50-60 minutes, or until cooked through. Pull off potato peel and mash flesh with a fork until smooth; let cool (can do this step ahead of time and refrigerate).
2. Preheat oven to 350 degrees and spray an 8×8″ square pan with nonstick cooking spray, or a small amount of oil.
3. In a large mixing bowl combine egg, sweeteners, mashed sweet potato, cocoa, coconut oil, vanilla extract and instant coffee (optional); whisk all ingredients until smooth. Sift in cocoa and baking soda, add flour and salt; stir just until combined. Fold in 1/2 cup chocolate chips with a spatula. Pour batter into pan and sprinkle top with 1 T. chocolate chips. Bake for 30-35 minutes or until toothpick inserted comes out clean.
4. Remove from oven and let cool. Cut into 20 squares and serve. Serving size: 1 brownie.

NUTRITION INFO PER SERVING: 140 calories, 4.5g fat, 3g sat fat, 10mg cholesterol, 75g sodium, 24g carb, 2g fiber, 12g sugar, 2g protein

PRINT RECIPE – PDF

Adapted from Team Planet Green recipes

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