This is a great recipe for those of you interested in clean eating with flavor! This is from one of my favorite magazines, Clean Eating-September/October 2009.
Ingredients
BROWNIES
1 cup whole-wheat flour
1/2 cup unsweetened cocoa powder
1 tablespoon cinnamon, ground
1 teaspoon baking powder
1/4 teaspoon sea salt
1 cup cooked sweet potato
1/2 cup agave nectar
1/4 cup olive oil
1 teaspoon pure vanilla extract
6 egg whites
Olive oil cooking spray
ICING
1/2 cup low-fat plain cream cheese
3 tablespoons agave nectar
1 tablespoon unsweetened cocoa powder
1/2 teaspoon cinnamon, ground
1 tablespoon water {optional}
1. Preheat oven to 350°F.
2. Prepare brownies: Combine flour, cocoa powder, cinnamon, baking powder and salt in a medium bowl and set aside. In a food processor, combine sweet potato, agave, oil and vanilla. Puree until combined and smooth.
3. Gradually mix wet ingredients into dry ingredients, until just combined; do not over-mix.
4. In a separate dry bowl, whisk egg whites until fluffy. Then, using a rubber spatula, gently fold egg whites into batter.
5. Lightly spray sides of baking pain {9 x 9 x 2-inch} with cooking spray. Pour batter into pan and place into oven. Bake for about 16 to 18 minutes or until a toothpick inserted into the center comes out clean. Remove pan from oven and allow brownies to cool to room temperature, about 30 minutes.
6. While brownies are cooking or cooling, prepare icing: In a small bowl, combine cream cheese, agave, cocoa powder and cinnamon. Whisk until incorporated, adding 1 tablespoon water if mixture is hard to whisk. Cover and refrigerate until needed.
7. Loosen brownie and turn slab out onto a cutting board or platter. Cut into 16 pieces, wrap and refrigerate overnight.
8. To serve, divide icing evenly over each brownie and serve immediately. Leftovers may be kept refrigerated in a resealable container for up to 2 days.
healthy hugs, mb
Nutrients per brownie: Calories: 140, Total Fat: 5g, Sat. Fat: 1.5 g, Carbs: 21 g, Fiber: 2 g, Sugars: 12 g, Protein: 4 g, sodium: 75 mg, Cholesterol: 5 mg.
I have linked this recipe at the great blogs shown-be sure to visit them-you’ll be so glad you did!
{ 13 comments… read them below or add one }
you have me intrigued! I’ll have to try it.
Looks delicious!
Hmmmm sweet potatoes and chocolate. Who would’ve thought?
Wow, what a great recipe. Great way to get those healthy sweet potatoes into the diet as well
That looks and sounds great. Thanks, as always!!
Definitely different than the usual brownie but sound and look good! Thanks for sharing.
My eyes popped out when I clicked onto your blog and saw that brownie picture! Yum, yum, yum and it’s healthy, even better! Hope you’re doing well
Interesting. I’ve had squash and carrotts in cake. It’s probably very moist.
This is my first time to your blog. I also started a new KNOCK OFF KNOCK OUT party and I bet you have some things to put in the party-it’s every Monday. I would love to have you submit this idea next Monday. I hope you come over and become a follower and subscribe and I will do the same.
Cheri
Its So Very Cheri
Very interesting and unique! They look good!
These look very interesting! Will have to try them out on the family!
These sound really interesting and yummy! If you have a chance, bring ‘em over and link up to my Dessert Friday tomorrow!
Glad you linked them! I might just have to check out that magazine!
Could you substitute shaved raw chocolate, the kind the Europeans use in hot chocolate? We have a lot of those disks we get from Mexico of stone ground chocolate. It is organic and tasty-some has flavors like vanilla and almond etc.
Bob