Check out my new video and see how these brownies turned out. The "Sweet P" stands for sweet potato! A healthy kick and of course locally grown. Instead of agave though, I used vegan organic sugar and an unbleached pastry flour. In my video I am also making a white bean soup from some beans I overcooked in the pressure cooker. Just improvising. (By the way, t.v.p stands for textured vegetable protein.) I’ve been a little under the weather lately but I’m back. Hope everyone enjoys!
"Sweet P" Brownies
5 tablespoons vegan butter
⅔ cup natural unsweetened cocoa powder
½ cup white spelt flour
¼ teaspoon baking powder
¼ teaspoon salt
¾ cup agave
⅔ cup sweet-potato puree1 egg equivalent for egg replacer
1½ teaspoons vanilla extract
¼ teaspoon instant coffee powder
½ cup choc chips
View full recipe 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.Mix together agave and sweet-potato puree, then mix egg replacer according to directions and add to potatoes. Add mixture to flour. 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 add extra chocolate chips. 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.Prep Time: 15 mins
Total Time: 34 mins
Yields: 12
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