13.06.2008 Butterscotch (or White) Chocolate Fudge Brownies

look at that chocolate chip trying to run for its life! nice try, little one.

(no offense to the gluten free brownies from the previous post, but I truly believe these ones are just the best I’ve ever sunk my teeth into.)

and yes, I am totally milking that sweet potato thing, because I think it makes for slightly healthier brownies, plus…I had a ton of leftovers.

not quite as obnoxious as other brownie recipes out there when it comes to sugar & fat content, they’re still utterly sinful and decadent and should be used with caution. meaning: you should at least share the pan with your SO or a very, very good friend to finish off in one night so that you don’t feel absolutely mortified at your own greed.

please note that it is possible to find nondairy butterscotch chips at Price Chopper, and nondairy white chocolate chips at Cosmo’s Vegan Shoppe.

if you don’t want to go through the trouble of getting either, and decide to replace them with more semisweet chocolate chips, it might be wiser to up the sugar a bit since these chips are obviously less sweet than their little butterscotch or white chocolate friends. I’d add 1/4 cup sugar to the amount noted in this recipe.

Non-stick cooking spray
1 1/2 cups (263 g) mix of nondairy butterscotch (or white chocolate) and semisweet chocolate chips, melted and cooled
1 cup (255 g) sweet potato purée
2 tablespoons (30 ml) canola oil
2 tablespoons soy creamer or nondairy milk
1 teaspoon pure vanilla extract
1/4 cup (30 g) powdered sugar
1/2 cup (60 g) light spelt flour
2 tablespoons (10 g) unsweetened cocoa powder
1/4 teaspoon fine sea salt
1/4 teaspoon baking powder
1/2 cup (88 g) mix of nondairy butterscotch (or white chocolate) & nondairy semisweet chocolate chips, optional

Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat an 8-inch (20-cm) square baking pan with spray.
In a large bowl, combine melted chips, sweet potato purée, oil, creamer or milk, and extract.
In a medium bowl, sift together sugar, flour, cocoa powder, salt, and baking powder.
Fold dry ingredients into wet, being careful not to over mix. Fold in optional extra chips.
Place and level batter into prepared pan.
Bake for 28 minutes.
Let cool in pan, on a wire rack. Let cool completely in fridge before
slicing.
Enjoy cold, store in fridge.

Yield: about 12 brownies