Okay so now I’m combining my three most recent obsessions:
- Sweet potato
- Einkorn flour
- Cacao powder (actually cacao has always been an obsession since discovery)
…and BOOM! Sweet Potato Einkorn Brownies.
I LOVE the way these brownies are dense, gooey, and delicious.
Every weekend I’ll make or bake something chocolately and sweet to enjoy and indulge. This is my creation this weekend:
Sweet Potato Einkorn Brownies
1 cup Organic and raw cacao powder
1/2 cup coconut oil (melted)
1 cup maple syrup
1 tsp. salt
1 tbsp. vanilla
1 cup nuts, chopped (optional)
1 cup sweet potato puree
1 ¾ cups sifted Einkorn flour
½ tsp. baking powder
- Preheat oven to 350°F (non-convection).
- Line an 8- inch square cake pan with unbleached parchment paper (allow overhang).
- Whisk together Einkorn flour, baking powder, salt, and cacao powder in separate bowl; set aside.
- Whip eggs, maple syrup, coconut oil, vanilla, and sweet potato puree until well mixed and thick.
- Add dry ingredients to batter, and combine well.
- Add chopped nuts (optional).
- Pour batter into lined pan; bake in a water bath for 20-30 minutes. A water bath keeps the oven moisture high and heat gentle. (Bake the cake pan in a larger baking pan containing water, but make sure to leave at least 1 inch of space above the water.) If you can’t swing a water bath, I put a glass dish with about 2 inches of water on the bottom rack. This also helps keep the oven’s moisture level higher as well.
- Using a fork stick into brownies, when fully cooked the fork should come out clean.
- Allow to cool, cut, eat, enjoy!
Adding a few drops of peppermint oil to the finished mixture can also transform more traditional brownies to more modern peppermint chocolate brownies… BOOM and YUMMY!!
Do you have a favorite brownie recipe you could share? Please do!
Live Hippily… and indulge yourself in brownies baby!!