April 27, 2011

double fudge brownies

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)


  1. 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.
  2. 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.
  3. Place maple sugar in a bowl and sift the rest of the dry ingredients.
  4. Put the wet ingredients in another bowl and whisk until it emulsifies.
  5. Add the wet ingredients into the dry ingredients. Add pecan nuts and chocolate chips, if using.
  6. 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.

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