Better brownies
Sweet potato is used as the base to make these brownies better-for-you.
SERVES
6
TO
8
Ingredients
- 1 large sweet potato
- 1/2 cup black bean puree
- 2 tablespoons unsalted butter
- 2 large eggs
- 1/2 cup packed dark brown sugar
- 1 teaspoon pure vanilla extract
- 1/3 cup semi-sweet chocolate chips
- 1/3 cup hot coffee
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1 teaspoon Kosher salt
Directions
- Preheat the oven to 350 F. Lightly coat 12 to 18 cups of a mini muffin tin with cooking spray.
- Prick the sweet potato a few times with a fork and microwave until it is completely soft and tender, about seven minutes. Scoop out the flesh and set 3/4 cup in a large bowl and add the black bean puree. Whisk in the melted butter, eggs, brown sugar, and vanilla.
- Add the chocolate chips to a small bowl and pour the hot coffee on top. Stir until melted, then add it to the sweet potato mixture.
- In another bowl, combine the cocoa powder, baking soda and salt. Add the cocoa mixture to the sweet potato mixture and stir just until combined.
- Use a spoon to fill the muffin cups three-quarters full. Bake for about 14 minutes, or until a cake tester inserted into the centre of a brownie comes out with a few moist crumbs attached and the brownies resist light pressure. Let the brownies cool in a pan for five minutes, then turn them out onto a wire rack to cool. Repeat with any remaining batter. The brownies will keep in an airtight container for up to three days.
