They’re so good you’ll forget that they’re healthy (-ish).
Sweet potato brownies. We’ll be honest, the thought made us feel a little strange at first, too, but when we took our first bite, it was as if our lives were finally complete (we’re dramatic, we know). They taste like your grandma just whipped them up—perfectly gooey, chocolate-y in the best way, and the best part? You would never guess they were made with sweet potatoes.
The good news is that our good friends at Greenhouse Juice Co. are coming out with a cookbook this week—Tuesday, to be exact—and they are the ones who hold the secret recipe for these babies, all thanks to their friends at iQ Food Co., who whipped it up for them. So when we’re not jumping up and down with excitement for Greenhouse re: their cookbook (and flooding their inbox with congrats emails), chances are high you can find us in our kitchens whipping up a million and one batches of these brownies. Get your apron on, kids, because these brownies are about to change your life.
“One of our favorite places to have lunch in Toronto is iQ Food Co., a collection of local restaurants developed and brilliantly executed by our friend Alan Bekerman and his brother Arthur. Geared toward busy people who like to eat well, iQ elevates perfectly cooked and thoughtfully arranged ingredients to an art form. Thanks to the extreme generosity of Alan, Arthur, and Christine Flynn, iQ’s talented head chef (also known as Chef Jacques La Merde), here is the recipe for one of iQ’s most famous desserts—sweet potato brownies.”
SWEET POTATO BROWNIES
(Makes 18 brownies)
1 large sweet potato
1 cup + 1 tsp natural almond butter
½ cup + 1 tbsp raw agave
1 cup unsweetened applesauce
3 tsp chia seeds
1 ½ cups unsweetened cocoa powder
⅔ cup dairy-free chocolate chips
2 tsp baking soda
¾ tsp sea salt
blueberries (to garnish)
1. “Preheat the oven to 350°F.”
2. “Pierce the sweet potato all over with a fork to allow steam to escape while it is roasting. Position a piece of aluminum foil on the bottom of your oven, and place the sweet potato directly on the rack above it. The foil will catch the dripping sweetness.”
3. “Roast the sweet potato for 45 minutes, turning once. Once it is cool enough to handle, remove the skin and mash the flesh (this can be done in advance).”
4. “Reduce the heat to 325°F. Line a rimmed 9 x 9-inch baking dish with parchment paper.”
5. “In a large bowl, cream together the mashed sweet potato, almond butter, agave, and applesauce. Make sure there are no lumps in the almond butter.”
6. “Pour all the dry ingredients on top. Combine with a rubber spatula. The trick is to eliminate the lumps but not to overmix. If you mix too much, the baking soda will activate early, and the brownies won’t rise.”
7. “Bake for 26 minutes, then remove from oven and let cool. Gently remove from dish, wrap tightly in plastic wrap, and freeze.”
8. “After about an hour, use a hot, wet knife to cut evenly into 18 brownies. Serve chilled or at room temperature. They are messy, but it’s part of the fun.”
Excerpted from The Greenhouse Cookbook: Plant-Based Eating and DIY Juicing by Emma Knight with Hana James, Deeva Green, and Lee Reitelman. Photography by Elena Mari and Nathan Legiehn. Copyright © 2017 by Greenhouse Juice Company. Published by Penguin, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Photo: Courtesy of Greenhouse Juice Co.