via whole living
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
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup chocolate chips
Quarter the sweet potato and steam for 40-45 minutes until tender. Remove the skins and puree in a food processor until smooth. Heat oven to 350 degrees and 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. Meanwhile, in a small bowl, whisk together flour, baking powder, and salt. Stir in sugar and sweet-potato puree, then egg. Add vanilla, then flour mixture to cocoa mixture and stir until no traces of flour remain. Spoon into prepared pan; smooth the top. Sprinkle with chocolate chips. Bake until surface of brownies looks barely dry and an inserted knife comes out with a few moist crumbs, about 20-25 minutes. Cool to room temperature before serving.
Quarter the sweet potato and steam for 40-45 minutes until tender. Remove the skins and puree in a food processor until smooth. Heat oven to 350 degrees and 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. Meanwhile, in a small bowl, whisk together flour, baking powder, and salt. Stir in sugar and sweet-potato puree, then egg. Add vanilla, then flour mixture to cocoa mixture and stir until no traces of flour remain. Spoon into prepared pan; smooth the top. Sprinkle with chocolate chips. Bake until surface of brownies looks barely dry and an inserted knife comes out with a few moist crumbs, about 20-25 minutes. Cool to room temperature before serving.
