Dark Chocolate Brownies – Paleo, GF, DFJanuary 15, 2013
Who doesn’t love brownies? Everybody, right? If you don’t, then there is something wrong with you!!! Seriously!
All kidding aside, I LOVE brownies and they have always been one of my biggest weaknesses. Pull a pan out of the oven and let it sit there unattended, and I have been known to devour the entire pan.
One of the bummers about cleaning up your bad eating habits, is bingeing on brownies and such has to go. Especially if your new way of eating is a whole foods, more specifically, Paleo diet. No junk food allowed here!
However, because I live by 90/10 rule (90% of the time clean and 10% not), plus I have children who love treats, I will indulge them by making “healthier” versions of their favorites. Ok, my favorites as well.
The following recipe is for some dark, chocolate brownies. Because I have weaned myself off of sugar, I love them. My husband however, told me I MUST put a disclaimer that they are not your standard sweet brownies. Hhmmm!!!
I experimented with this recipe after having made one recipe from PaleOMG! that called for sweet potatoes that were pretty darn good. However, I wanted them to be a little bit thicker and denser. Another recipe I came across called for a full jar of almond butter. No way would I use a whole jar of something that is as pricey as almond butter.
With that said, I decided I had made enough brownies in my time and could come up with my own recipe. That is what is below and I believe they came out pretty darn good if I say so myself. Oh, BTW, they are gluten free and dairy free.
For the sweetener I used coconut palm sugar. This type of sugar is a good alternative, because it is low on the glycemic index, 30-35 vs. 75-80 of regular sugar, meaning it is very low in fructose. It is also rich in essential minerals and vitamins. Zinc, iron, potassium, magnesium, B and C’s.
Dark Chocolate Brownies
1 baked medium sized sweet potato – skin removed
1/4 cup smooth almond butter
1 tbsp. vanilla
1 small dash of celtic sea salt
1/4 cup of raw cacao powder (Navitas is the brand I use)
1/2 -3/4 cup of Coconut Palm Sugar – adjust to your sweetness
1/2 cup of mini Enjoy Life chocolate chips
1. Cook sweet potato, peel and place in blender. Blend until smooth and then add almond butter and eggs.
2. When blended well, add vanilla, salt and cocoa powder.
3. Blend in sugar, adding slowly and taste testing till desired level of sweetness is achieved. Try not to use more than 3/4 cup of sugar.
4. Add chocolate chips and fold them in with a spoon.
Add to a greased baking dish. I used a 9 in pie dish because I find my 9 x 9 square dish makes them to thin for our liking. Use your discretion.
Bake in a 325° degree oven for 25-30 mins. or until knife comes out clean.
« Previous Post Next Post »