Replacing much of the flour used in conventional brownies with sweet potato creates a lovely, moist and chewy brownie. A combination we love.
Chocolate Cherry (Sweet Potato) Brownies
- 12 medium dates
- ¾ cup baked sweet potato or yam
- ½ cup pitted cherries
- 1 tablespoon balsamic vinegar
- 2 teaspoons pure vanilla extract or 1 teaspoon vanilla powder
- ½ cup filtered water
- 1 cup flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/8 teaspoon citric acid powder (optional)
- 1½ cups pitted cherries, halved to fold in at end
- ¼ cup sunflower seeds or walnuts, folded in at end (optional)
Add the dates to a food processor and process to chunkiness but not balling up.
Add the yams, ½ cup cherries, vinegar, vanilla (if using extract) and water and blend until smooth.
In a medium bowl add the vanilla powder (if using powder), flour, cacao, baking powder, baking soda and citric acid (if using it) and mix well.
Add the sweet potato mixture to the dry ingredients and mix just until well incorporated.
Fold in cherries and sunflower seeds or walnuts (if using them)
Spoon into an 8” x 8” baking dish and bake at 350º for 45-50 minutes, until a toothpick comes out clean.
To make the recipe into a cake, add the batter to a parchment lined 7-inch spring form pan.
NOTE: You can double the recipe and bake it in 2 cake pans for a double layer cake.