Martha vs. my treadmill

No Kidding Real Brownies You Can Eat

It is pouring down rain outside, not exactly the motivational weather to compliment any walk. Instead I was rummaging through a few of my favorite web hot spots today looking for inspiration and found this recipe I just had to share. I am finding that I don't have to give up baking, which has been a favorite hobby of mine for many years. I just had to learn how to substitute, what are good substitutions, and to not eat more then one at a time. This recipe needs just one alteration and introduces an ingredient you should have on your shopping list: sweet potatoes. The sweet potato is full of complex carbohydrates, protein, fiber, and vitamins B and A. Basically, eat them! Or as used in this recipe as almost a total substitute for eggs which makes for a healthier binding ingredient. Also, switch out the cup of sugar for 1/2 cup of light brown sugar! Thanks Martha.

Ingredients

• 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
• 2/3 cup sweet-potato puree
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon instant coffee powder

Directions

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. Stir in sugar and sweet-potato puree, then egg. 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 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.

Happy Healthy Baking,

Andrea