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The right ingredients make this decadent classic healthier, but every bit as delicious: Pureed sweet potatoes add moisture, sweetness, and a fudgy consistency; whole-wheat flour is a perfect choice for dense, bold-flavored brownies; natural, unsweetened cocoa powder packs far more antioxidant power than other forms of chocolate.

Source: Body+Soul, April 2009
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

If you can't find sweet potato puree, make your own using either baked or canned whole sweet potatoes. Puree in a processor until completely smooth.

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81
  • tafukucohevyus
    26 JUN, 2017
    Wonderful chocolate flavor and certainly healthier than conventional brownies. But, the sweet potato puree gave them such a 'fudgy' texture that they seemed a bit too sticky to the bite (stick-to-the-roof-of-your-mouth sticky). Perhaps, the texture resulted from my own human error. Nevertheless, I'd make them again.
    Reply
  • cherylsuemachg
    30 MAY, 2017
    This sounds great as my son can't eat white flour. Do you know if I could use coconut sugar or stevia or some other lower glycemic sweetener in place of the sugar? He can't eat white cane sugar either.
    Reply
  • jk4kurtz
    30 MAY, 2017
    wonderful recipe; I have never made a Martha Stewart recipe and not have it work out perfectly. thanks so much,
    Reply
  • Laurieadler1
    21 JAN, 2013
    I just discovered that I can use the leftover sweet potatoes from the Cleansing Broth to make the puree! I couldn't stand the thought of tossing the veggies.... can't wait to try this recipe
    Reply
  • dreamin21
    28 JAN, 2012
    Just wanted to say thank you for these recipes. I like these and send them off to my daughter who is in the Armed Forces out West. We try to eat right, but sometimes we just need a little something sweet. This helps to keep us on track!
    Reply
  • magdalena4
    22 JUN, 2011
    Does anyone know if there is a substitute for the sweet-potato puree???
    Reply
  • Shannon1103
    9 MAY, 2011
    These brownies were great! Completely moist and super sweet!
    Reply
  • pb821
    11 DEC, 2010
    i panicked when i realized how poorly written the recipe instructions are. at one point are you supposed to add the butter and the cocoa powder? so i had to guess and luckily it turned out well. added the cocoa powder with the flour and the butter with the sugar and pumpkin ( i subsituted). I also had to cook it longer, even on convection. but they are delicious. nice and choclatey without being overly sweet.
    Reply
  • Smoothis
    26 OCT, 2010
    A few more things: You can't taste the coffee at all. I had to cook these for 25 minutes (non-convection bake) for the centre to set. Finally, make sure you wait for the brownies to cool before cutting because they crumble when warm - and wet the knife first to prevent sticking. Enjoy these perfectly-chewy treats!
    Reply
  • Smoothis
    26 OCT, 2010
    Yumsy! I got a bit discouraged when I mixed the cocoa with the butter because it turned into a dry glob, but it all worked out when I mixed everything together. Did anyone else have it turn into a glob? It required more mixing with the flour mixture than I would have liked. Does anyone have any tips to avoid the globbing?
    Reply

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