Tuesday, March 2, 2010

Sinful Sweet Potato Brownies

Sundays are usually a day for getting together among my clan, so I like to try to have something baked to bring along with me wherever I end up.  Usually I have some ideas about what I'd like to bake up by the middle of the week, and so by the time that Saturday rolls in I'm raring at the bit to get into the kitchen.  This week was no exception.  I'd been feeling an inclination to make chocolate shortbread for some odd reason.  Unlike my normal routine, I didn't really browse around for the recipe that I wanted to use, or recipes I wanted to combine.  I've been so rushed for time, that I just found one and went with it.  BIG mistake.  Just about everything that could have gone wrong, did.  Needless to say, those got acquainted with my trashcan real quick.

By this time, I was feeling frustrated, irritated, and pushed for time.  Frantically, I searched the cupboard and cookbooks for what to whip up quick.  Sadly, I just wasn't finding anything, until it dawned on me.  Brownies!  I had everything that I needed on hand.  As I was pulling the ingredients, I came across two cans of sweet potato puree that I had been wanting to use up.  Well I don't know what came over me, but I made the snap decision to add them in too!  I am glad that I did.  The result was a very moist, dense yummy brownie that really hit my chocolate-craving spot.


Sinful Sweet Potato Brownies

4 oz. unsweetened chocolate
1/4 C butter

2 C (16 oz) sweet potato puree (or mashed sweet potatoes)
2 eggs, beaten
1 tsp vanilla
2 tbsp canola oil
2 tsp vinegar

3/4 C mini semi-sweet chocolate chips (I was on a chocolate binge, what can I say) 

2 C all purpose flour
1 C sugar (I used white, but I think that brown would have been better)
3 tbsp baking cocoa
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Preheat oven to 350F.  Grease either 9 x 13 or two 11 x7 pans. 
1. Sift dry ingredients together in large mixing bowl.  
2. In a medium bowl, combine the wet ingredients.
3. Melt butter and baking chocolate together in a double broiler on the stove.  When halfway melted, remove from heat, and stir continuously until melted through.  Stir melted chocolate into the wet mixture until thoroughly combined.  Next, incorporate the mini chocolate chips into your sweet potato mixture.
4.  Gradually add wet mixture into the flour mixture, stirring until evenly moistened. 
5.  Spread mixture into pan(s), wetting spatula if needed.  Bake for 40-45 minutes for the 9 x 13 pan or 20-25 minutes for the two 11 x 7 pans.  (I used the two smaller pans because I was short on time, but I was glad that I did.  I took the second pan with me to work the next day).

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