Over the years, I've tested several brownies recipes with the intention to make it healthier and more delicious. The first recipe is quite traditional while the second one is filled with vegetables.
Both recipes produce moist brownies with a nice toasty top.
I've to confess, I used to bake brownies from a brownie mix. Until I tried a coworker's brownies and thought they were heavenly. I later found out that she followed the recipe from Ghirardelli cocoa powder can. This recipe is inspired by my coworker's brownies and A.Medrich's Epicurious recipe.
The goal is to get the brownie cooked on the top but chewy moist in the center, like a cross between chocolate cake and chocolate cookie. I have to say, this is the BEST brownie I had so far!
10 tbs butter, 1.25 cup white sugar, 0.75 cup unsweetened cocoa powder (I use Ghirardelli because it's my fav), 0.25 tsp salt, 0.5 tsp vanilla extract, 2 cold large eggs, 0.5 cup all-purpose flour, 2/3 cup chopped walnuts and 0.5 cup bittersweet chocolate chips (Ghirardelli, of course).
8x8in pan, parchment paper for lining
1. Preheat oven to 325F
2. Line pan with parchment paper
3. Melt butter in microwave under LOW setting for 90 seconds in a large microwavable bowl
4. Add sugar, cocoa powder and salt. Blend well until the batter is smooth
5. Mix in vanilla extract
6. In a smaller bowl, break and beat 1 egg lightly. Add into batter and incorporate well. Repeat for the other egg. Stir until the batter looks thick and shiny
7. Add half of the flour and mix until no lumps. Add the rest of the flour and blend until no lumps. Continue stirring 10 more strokes
8. Stir in nuts and chocolate chips
9. Pour the batter into pan and smoothen the surface
10. Place pan near the bottom of the oven. Bake for 35 to 40 mins or until an inserted toothpick comes out slightly moist with batter but cooked on the top
11. Remove pan and let it completely cool on a rack
12. Cut the brownies to 16 pieces and serve with your fav ice cream or whipping cream
I highly recommend using a plastic spatula for mixing since the batter is thick
Sweet Potatoes Brownies
This recipe is tweaked to make it healthier by incorporating sweet potatoes and substituting with more natural ingredients. They turn out very yummy!
1 medium size sweet potato (yields slightly more than a cup), 3 eggs, 0.25 cup coconut oil, 1/2 cup maple syrup, 3 tbs flour, 2 tbs cocoa powder, 0.25 tsp baking powder, 0.25 tsp cinnamon, 0.25 tsp salt and 0.25 tsp vanilla extract.
Optional 0.5 cup chopped nuts and 0.25 cup chocolate chips.
8x8in pan, parchment paper for lining. Food processor
1. Preheat oven to 350F
2. Line pan with parchment paper
3. Peel sweet potato. Using a fork, puncture holes all over the potato. In a microwave safe bowl, heat the punctured potato for 3 minutes. Check if it's fork tender. If not, repeat heat with 1 minute intervals. Once it is fork tender, add it in a food processor
4. Melt coconut oil (in the same bowl to reduce washing up ;)) and add it in the food processor along with the maple syrup. Blitz the ingredients
5. Once the sweet potato is mashed and mixed well, add the eggs in the food processor and blend for 30 seconds to 1 minute
6. In a separate bow, mix all the dry ingredients. Pour the wet ingredients and mix until well incorporated. Mix in vanilla extract, nuts and chocolate chip
7. Pour into the pan and smooth the surface
8. Bake for 30 to 35 minutes or until an inserted toothpick comes out clean
9. Remove from oven and let it cool down. Serve with your favorite frosting, ice cream, whipped cream and topping.
Sweet potato brownie
After baking :)
Side view of the brownie. Yummy!