Brownies For the Win AKA Stop It With the Chocolate Already

These bad boys are adapted from Have Cake, Will Travel’s Butterscotch Chocolate Fudge Brownies.  Thanks for sharing!!

Original Recipe

Butterscotch Chocolate Fudge Brownies

preheat oven to 350F. prepare an 8×8 pan with non-stick cooking spray.

in a microwave-safe bowl (or in a double boiler), melt:

1 1/2 cup mix of vegan butterscotch chips and semisweet chocolate chips (if you cannot find butterscotch chips, go for all chocolate)

set aside to let cool.

place melted chocolate in a large bowl and whisk in:

1 cup sweet potato purée
2 T mild-tasting oil (vegetable, canola…)
1 t pure vanilla extract
2 T soy creamer (or milk alternative)

in a separate bowl, sift together:

1/4 cup organic powdered/icing sugar
1/2 cup light spelt flour
2 T unsweetened cocoa powder
pinch fine sea salt
1/4 t baking powder

combine sweet potato & flour preparations, fold in:

1/2 cup mix of vegan butterscotch & semisweet chocolate chips

mix until combined. pour batter into prepared pan, bake for 28 minutes. let cool on a rack, place in fridge (still in pan) once cool enough or even in the freezer for more ease of slicing. I love to eat these when they’re really cold!

My adjustments

I didn’t have access to sweet potato puree (really I’m just to lazy to puree potatoes) so I used a canned butternut squash puree.  I also can’t find vegan butterscotch chips in this neck of the woods (which is kind of unbelievable considering the monstrosity of this city).  I doubled the recipe because I’m a nut (and I wanted to share these beauties with everyone).  That last fact turned out to be a bad idea because I polished most of them off by myself.  I had a few days when I ate these for breakfast and felt heart paliptations for hours.  Wheeee!  I also used almond milk because … I had some.

When I first tried one of these, I wasn’t really sure how I felt about them.  However, after chilling them in the fridge they took on this moist, chewy texture that is amazing.  They’re very dense, which is the way I like a brownie to be.  They’re still not quite what I’m looking for as far as replacing egg/milk laden brownies, but they are definitely a giant leap in the right direction!  I think I’ll try adding flax and Earth Balance on the next trial – which will be a while from now.  I’m still recovering.

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