Food that appears to be what it isn't is all the fad right now, if you've noticed. Cauliflower masquerading as rice, cashew as cheese, and chia seeds replace eggs. A particular favorite food to meddle with is brownies. I have seen black bean brownies and pumpkin brownies, but I had a hanker for peanut butter and decided to go with this sweet potato brownie recipe.
With a meager third of a cup of flour, no eggs, and no butter or oil, the bulk of this brownie comes from sweet potato puree and peanut butter. In fact, you may use any nut butter you like. Almond butter sounds particularly attractive.
1 cup sweet potato puree
1 cup nut butter
1 tsp vanilla extract
2/3 cup sugar
1/3 cup cocoa powder
1 1/2 tsp baking soda
Pinch of salt
For the chocolate coating:
100g chopped dark chocolate
4 Tbsp boiling water
Preheat oven to 325F. Line an 8-inch square pan with parchment paper or grease well. Gently heat your nut butter until easily stir-able. Then whisk or process it together with the sweet potato and vanilla extract in a large bowl.
In a separate bowl, stir together all remaining ingredients. Pour dry into wet, stir to incorporate, and smooth into the prepared pan, smoothing it down evenly.
Bake on the center oven rack about 20-25 minutes. It will look a little underdone, but it firms up as it cools.
Place chopped chocolate in the top of a double boiler that is sitting over simmering water. Stir until chocolate is melted. Immediately add the boiling water all at once. Stir until smooth. Drizzle over cooled brownies.
صحة و عافية