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Most of us agree that brownies are a delicious treat, but can they actually be good for you? Since “good for you” is a relative term, I’d guess that compared to a platter of steamed kale, even these brownies don’t rank too high. But compared to conventional brownies, these are down right sin free. I’ve learned that most people prefer their brownies rich and dense, rather than light and cake-y, so that’s what I’ve aimed for. Sweet potato puree makes these brownies nutritionally rich and keeps them moist, but balancing the natural bitterness of unsweetened chocolate requires a good bit of maple syrup, so serve in small portions. As an experiment, I used Bob’s Red Mill gluten free all-purpose baking flour which contains garbanzo, tapioca, sorghum and fava flours as well as potato starch, but in the future, I think I’d use a combination of half brown rice flour and half quinoa flour. While I enjoy this sort of challenge, it may be a bit of a fool’s errand: people highly concerned with nutrition may think these brownies too decadent, while lovers of traditional brownies will likely find this recipe too spartan. Oh well. If this project intrigues you, make this recipe and let us know what you think. Recipe after the jump.
