Guilt-free brownies sound like an oxymoron, but here they are! These contain no simple sugar, no eggs, no dairy but yet have the texture of non-vegan brownies that have all the “stuff” that makes them taste good. The secret ingredient is a paste made from purple sweet potatoes, which have a chocolate-y taste on their own. It lends the brownies the desired texture of being moist in the inside but crunchy on the outside.
Purple sweet potato paste
1/4 lb purple sweet potatoes
1/4 cup water
1 TBS brown rice syrup
1/2 cup maple sugar
2/3 cups flour (I use a combination of whole spelt and unbleached white flour)
1/2 cup cocoa powder
1/2 tsp baking powder
1/4 cup safflower oil
1/4 cup maple syrup
1/4 cup rice milk (or any milk substitute)
1 TBS vanilla extract
1/4 tsp salt
1/2 cup roasted pecan nuts (chopped) (optional)
1/2 cup grain sweetened chocolate chips (optional)
- Peel the sweet potatoes and cut them into chunks. Place them in a pot with water and cover. Turn the flame down when it starts to boil and cook for 7 to 10 minutes or until tender.
- Place the cooked sweet potatoes in a food processor with brown rice syrup. Process until it forms a paste. (The consistency should resemble that of mashed potatoes.) You should end up with about 1/2 cup of the paste.
- Place maple sugar in a bowl and sift the rest of the dry ingredients.
- Put the wet ingredients in another bowl and whisk until it emulsifies.
- Add the wet ingredients into the dry ingredients. Add pecan nuts and chocolate chips, if using.
- Pour the batter into an oiled 9 x 9 baking pan. Bake in an oven (preheated at 350°F) for 20 minutes. (I use a muffin pan and the recipe yields about 10 three-inch brownies.) Insert a skewer and if nothing sticks, remove from oven and let cool before cutting.