I really love being in the kitchen. Cooking and creating and trying new recipes are my way of relaxing. Plus, the end result pays off with something tasty.
Who doesn’t love brownies?!?! Two of my favorite brownie recipes involve black beans and zucchini. They help with that sweet tooth but cut down on the “bad stuff” and it’s fun to make people guess the secret ingredient.
So today’s brownie fix is going to be with sweet potatoes. I started by roasting a few in the oven this morning. I put mine in a 375 degree oven and went on my way with my morning coffee and 63 loads of laundry. It will take at least an hour depending on how big they are, so you can even do this part the day before.
I let mine roast just under an hour and half, let them cool and scooped out the goodness.
I got about 2 cups from them, which for the recipe you’ll only need 1 1/2 cups. Reid loves sweet potato mash so looks like dinner is already ready for him.
Now you just need a few more ingredients.
I measured out my cashew butter and warmed it a bit so it was easier to blend. My favorite part of recipes like this are the fact that they come together so easily. No flour to sift or exact measurements needed. Brownies are forgiving.
Pour your batter in a greased 8×8 pan and bake for 20-25 minutes in an oven preheated to 350 degrees. I added some dark chocolate chunks to mine right at the end as well. That’s optional, but I mean, why wouldn’t you?!
The hardest part of this will be letting them cool long enough. And not sticking your finger in them, woops.
They turned out moist and fudgy and incredibly delicious. I mean just look at them…
Now excuse me while I hide from my children in the closet. With this plate.