Some days you just gotta have it. Some days the chocolate is calling your name, and try as you might you have to listen. Instead of trying to fight the little voices in your head (does that sound weird?), why not just give in? (Okay yes that sounds weird). I’m talking about dessert- wonderful, rich, and yup, in these next two posts- healthy! (Okay, mostly. This one still uses oil and sugar, but is still better than a box mix! And the next chocolate fix is better:) )
This recipe is from The Green Forks! Like always we altered it a little, like adding coconut and eliminating the nuts and icing, and I can’t wait to share it with you here!
- 1/2 cup boiling water
- 1 ounce dark chocolate (chopped or mini chips)
- 1/4 cup canola oil
- One small sweet potato pureed
- 2 teaspoons vanilla extract
- 1 cup sugar
- 1/2 cup cocoa powder
- Pinch of salt
- 3/4 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 cup dark chocolate chips
- 1/2 cup coconut
Preheat oven to 3250 degrees and spray your brownie pan-we used a 9 x 11 size. Combine the hot water and ounce of dark chocolate in a large bowl and stir until the chocolate has completely melted in. Add the oil, sweet potato puree, vanilla, sugar, cocoa powder, and salt. Stir until well combined
A NOTE ABOUT THE SWEET POTATO: I don’t know if you can buy canned sweet potato. If you can, do it. We looked with no success (because maybe it’s not a thing?) I don’t care what the magic bullet infomercial says- it does NOT puree vegetables well. Even after it’s been cooked/baked/peeled/soften/stabbed with a fork. If you know of a better way to puree a freaking potato, let me know
or we’ll keep doing by hand with a fork and a blender.
In a separate bowl mix the flour and the baking powder together. Stir in the chocolate chips and coconut (if you wanted to include nuts, this is when I would add them). Fold the wet ingredients into the dry ingredients and stir until just combined.
Pour the batter into the baking dish (ours came out pretty thick- probably cause we failed somehow with the sweet potato). Bake for 28 minutes or until a toothpick comes out clean. Serve warm! Or room temperature from leftovers. Or cold! Who cares! They’re delicious!