Ingredients:mbd104662_0409_bs_brown1_11_l

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  • 4 tablespoons (1/2 stick) unsalted butter
  • 2/3 cup natural unsweetened cocoa powder
  • 1/2 cup whole-wheat pastry flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2/3 cup sweet-potato puree
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon instant coffee powder

Directions:

  1. Heat oven to 350 degrees. Butter an 8-inch square pan; set aside. In a medium saucepan over low heat, melt butter. Remove pan from heat, and stir in cocoa. Let cool slightly.
  2. Meanwhile, in a small bowl, whisk together flour, baking powder, and salt.
  3. Stir in sugar and sweet-potato puree, then egg. In a small bowl, stir together vanilla and coffee until coffee is dissolved; add to cocoa mixture.
  4. Add flour mixture to cocoa mixture and stir until no traces of flour remain. Spoon into prepared pan; smooth the top. Bake until surface of brownies looks barely dry and an inserted knife comes out with a few moist crumbs, about 20 minutes. Cool to room temperature before serving.
Makes about 12. If you can’t find sweet potato puree, make your own using either baked or canned whole sweet potatoes. Puree in a processor until completely smooth.  Recipe and photo from http://www.wholeliving.com
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