Special shout-out to my friend, Amelia, who introduced these brownies to me. Anyone who knows me well, knows that my sweet tooth is as stubborn as I am and sugar is my actual kryptonite. That said, in attempting to thwart my pesky sweet tooth, I’ve tried making a variety of healthy cakes, brownies, breads and muffins. I can genuinely say this recipe is the best “healthy” version of any sweet I have made. Run, don’t walk to make these brownies!
Quick project summary: All you need to bring you happiness is this recipe. That said, a few bakers tips (some from me and some from Amelia):
- For extra chocolate-y flavor, double the cocoa.
- This recipe calls for cashew butter but you can use any nut butter you have on hand. I found this best with almond butter.
- You may want to add eggs for some additional fluffiness. (Amelia and I add 2).
- You can bring in other toppings or mix-ins – given my stubborn sweet tooth, I add some chocolate chips (see photo above for the allergy-free brand of chocolate chips I like) and Amelia recommends some nuts!
Things I loved about this project: Love everything about this recipe. Also love that unlike many other “healthy” versions of sweets, the batter for these brownies also tastes delicious and you can enjoy cleaning the bowl before you bake!
Delicious. Sweet tooth satisfied. End of story.
What I would do differently: Mashing the baked sweet potatoes is definitely key. You want to mash them to avoid large chunks, and also stringy-ness. Also, over time, I started making these in muffin cups rather than a brownie pan. This freezes well and the muffin cups make for easy freezing and snacking!
Things I also enjoyed while doing this project:
-Listening to “No New Friends” by LSD
-Using my new lap desk from Amazon to work from home
-Participating in a readathon with friends
100 Little Projects 
Yes!!!!!! They are so good!!!! I also add a dash of salt for that little zing that brings all the flavors together (or more than a little dash, because I loooove salted chocolate).
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