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Simple Treats Publisher: The Book Publishing Company © 2003 by Ellen Abraham ISBN: 1570671370

Reprinted with permission from the author, Ellen Abraham.

Double Fudge Pecan Brownies (p. 56)
Makes six 2 to 3 " brownies

I began formulating these lovely chocolate dreams when I was still in school. They underwent a few makeovers until it was agreed: This is the recipe. Sweet potatoes give this brownie great texture and an intensely rich flavor. They are amazing on their own or with a scoop of your favorite vanilla "ice cream". I love them ice cold.

Ingredients

• 1/3 cup rolled oats

• 1/4 cup plus 1 tablespoon Sweet Potato Purée (see below)

• 1/4 cup maple syrup

• 1/4 cup canola, safflower, or sunflower oil

• 1 tablespoon vanilla

• 3/4 cup Sucanat, date sugar, or maple sugar

• 1/4 cup chocolate chips*

• 1/4 cup pecans, divided (optional)

• 1/3 cup barley flour

• 1/2 cup cocoa powder*

• 1/4 teaspoon baking powder

• Heaping 1/4 teaspoon salt

(*You can use carob powder and vegan carob chips in place of the cocoa powder and chocolate chips.)

Sweet Potato Purée:

Peel and cut 1 sweet potato into chunks; steam or boil 10 to 15 minutes or until tender. Or, use organic, canned sweet potatoes. When the sweet potato is tender, drain, reserving some of the cooking liquid. Purée in a food processor or blender, adding the reserved cooking liquid a little at a time to thin the purée if necessary. The purée should be slightly thinner than mashed potatoes.

Directions

Preheat the oven to 350°F. Oil an 8 x 8 " baking pan. Process the oats in a food processor or blender until they are the consistency of coarse flour. In a small bowl, mix the sweet potato purée, syrup, oil, and vanilla.

In a separate, larger bowl, mix the ground oats, Sucanat, chocolate chips, and half of the pecans, if using. Sift the flour, cocoa, baking powder, and salt into the oat mixture. (Sifting isn't absolutely necessary, but it ensures there won't be clumps of flour or salt in the batter.) Pour the wet ingredients into the dry ingredients, and mix with a spatula until everything is well incorporated.

Pour the batter into the prepared pan. Sprinkle with the remaining pecans. Bake 20 minutes and rotate the pan a half turn to ensure even baking. Bake 10 to 13 minutes more or until a knife inserted in the center comes out clean. Let cool at least 30 minutes before cutting.

For Double Fudge Walnut Brownies: Use walnuts instead of pecans.

For Mint Double Fudge Brownies: Add 1 teaspoon peppermint extract.

For Mocha Fudge Brownies: Add 1/4 cup coffee substitute powder or granules.

For Double Fudge Orange Brownies: Add the juice and zest of 1/4 orange.

Nutritional Information

Per brownie: Calories 230, Protein 3 g, Fat 3 g, Carbohydrate 52 g, Fiber 4 g, Sodium 108 mg