These have a similar mousse-like texture as the Bean Brownies, but I actually prefer the taste of these. They’re really good right out of the refrigerator or warm with ice cream. This recipe is great for dark chocolate lovers — if you’d like sweeter brownies, use milk chocolate and/or add a few more dates.
Total time (buttering through baking): 1 hour 10 mins. Makes one 8×8″ square pan.
Materials: 1 mixing bowl; processor; measuring vessels; 8×8″ brownie pan. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
- 1 cooked medium sweet potato
- 1 cooked small beet (optional)
- ½ cup (3 oz) chocolate chips
- ½ cup milk
- 7 tbsp (4 oz) apple sauce
- 2 tbsp oil
- 2 eggs
- 1 tsp vanilla, optional
- ¾ cup cocoa powder
- ½ cup almond flour
- ½ tsp salt
- Additional chocolate chips or walnuts
Instructions:
- Preheat oven to 350˚F, and butter a brownie pan.
- Chop 1 cooked sweet potato and 1 cooked beet (I’ve usually roasted these another day). Melt ½ cup (3 oz) chocolate chips (milk or dark) in ½ cup milk in the microwave.
- In a processor, mix: 7 tbsp (4 oz) apple sauce, 2 tbsp oil, chopped potato, and beet until relatively smooth. Transfer to mixing bowl.
- Stir in 2 eggs and 1 tsp vanilla followed by the slightly cooled melted chocolate mixture.
- Add ¾ cup cocoa powder, ½ cup almond flour, and ½ tsp salt. Mix in additional chocolate chips or walnuts, if desired.
- Bake at 350˚F for 45-50 minutes, until brownies slightly crack at the edges. A knife may not come out clean. Importantly, let the brownies cool for a bit before cutting. As usual with brownies, I think these taste better the next day.
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