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Tuesday, November 11, 2014

"The Best" Sweet Potato Brownies


Sorry that the picture is so crappy.  I snapped it quick with my phone...and also had just finished guzzling 2 beers, which likely clouded my perspective...or at least my motivation to get a decent shot.

All you have to know about these is when I asked the girls if they were good, Big A said, "No mommy, they aren't good...they're the best!"

Good thing they don't realize how healthy they are!  Low-fat.  Gluten-Free. Vegan. Sugar-Free.  Yet, super rich and fudgy.  How do you beat that?  As soon as they were cool enough to eat, both girls scarfed down 4 each before I cut them off.  About 20 minutes later they begged me for another and I gave in.  Yeah, seriously!  I feel so smug when they go nuts for things I make which they think are a major treat but are actually super healthy.  Ha!!  I kid you not, these disappeared in less than 24 hours and the girls have been begging me to bake more ever since.

"The Best" Sweet Potato Brownies

1 large sweet potato, baked and peeled
3 flax eggs (3 tbls ground flax + 9 tbls hot water)
1 cup stevia baking blend (equivalent to 1 cup sugar)
1 tsp vanilla extract
1/3 cup cocoa powder
1 cup buckwheat flour
1/4 tsp baking soda
1/4 tsp sea salt
1/4 cup chocolate chips (preferably stevia-sweetened)

Puree sweet potato in blender with flax eggs, vanilla and stevia.  Add cocoa, flour, soda and salt and pulse to mix.  Stir in chocolate chips by hand.  Batter will be very thick.  Scrape into greased 8x8 square pan.  Bake at 350F for 14 minutes.  Let cool and then cut into squares.  Makes 16 brownies.  Keep in air tight container for up to 5 days or freeze.

This recipe was submitted to Urban Naturale's Party Blog Hop.

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