chocolate – FoodWatcher

Skillet Chocolate Chip Cookie

It’s no secret that I am a cookie monster. I have created hundreds of cookie recipes over the years. I love them all, but this Chocolate Chip Skillet Cookie (aka pizookie) is the ultimate cookie dessert! This giant chocolate chip cookie is made i…

The post Skillet Chocolate Chip Cookie appeared first on Two Peas & Their Pod.

Best-Ever Chocolate Cake Recipe

Best-Ever Chocolate Cake Recipe
This triple-layer chocolate cake from scratch is easy to make and turns out moist every single time. It’s the only chocolate cake recipe you’ll ever need!
READ: Best-Ever Chocolate Cake Recipe

A chocolate cake on a white cake stand with slices removed to see the layers of the cake.

Best-Ever Chocolate Cake Recipe

This triple-layer chocolate cake from scratch is easy to make and turns out moist every single time. It's the only chocolate cake recipe you'll ever need!

READ: Best-Ever Chocolate Cake Recipe

Fudgy Sweet Potato Brownies

These amazing sweet potato brownies will wow everyone! Fudgy and chewy, they’re loaded with flavor…good stuff, too. One swap and these vegan sweet potato brownies are also gluten-free. They’re fudgy, chewy, chocolaty, and one of the favorite things to come out of our kitchen to date. Try these Sweet Potato Brownies! Why hide vegetables in desserts when you can proudly proclaim them? These brownies could not be more thrilled by their sweet potato interior. It makes the best chewy texture and loads them with nutrients. In fact, these are super plant-powered vegan sweet potato brownies! But most importantly: they’re irresistibly delicious, with a rich nuance in flavor that makes them taste loads better than a standard brownie. Come, see how it’s done! Tricks to the best sweet potato brownies These sweet potato brownies are next level. Everyone who’s tried them comes back with one word: “Wow!” Over here we’re partial to a chewy brownie, and the sweet potato adds just the right moist, chewy texture. It also brings a richness that somehow tastes more real than using loads of butter and sugar. We like these better than a standard brownie: hands down. Here are some of the major ingredients that […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These amazing sweet potato brownies will wow everyone! Fudgy and chewy, they’re loaded with flavor…good stuff, too. One swap and these vegan sweet potato brownies are also gluten-free.

They’re fudgy, chewy, chocolaty, and one of the favorite things to come out of our kitchen to date. Try these Sweet Potato Brownies! Why hide vegetables in desserts when you can proudly proclaim them? These brownies could not be more thrilled by their sweet potato interior. It makes the best chewy texture and loads them with nutrients. In fact, these are super plant-powered vegan sweet potato brownies! But most importantly: they’re irresistibly delicious, with a rich nuance in flavor that makes them taste loads better than a standard brownie. Come, see how it’s done!

Tricks to the best sweet potato brownies

These sweet potato brownies are next level. Everyone who’s tried them comes back with one word: “Wow!” Over here we’re partial to a chewy brownie, and the sweet potato adds just the right moist, chewy texture. It also brings a richness that somehow tastes more real than using loads of butter and sugar. We like these better than a standard brownie: hands down. Here are some of the major ingredients that make this recipe work:

Mashed sweet potato brings richness and texture, and stands in for some butter and flour
Almond butter adds fat while adding protein
Sugar sweetens it just right: you can use granulated, coconut or your favorite solid sugar here
Flour is much less than a standard recipe, and you can substitute to make them gluten free
Cocoa powder brings rich chocolaty flavor
Olive oil is a healthy oil and you’ll only need a touch
Dark chocolate chips are required for the final touch of chocolate!

Roasting the potatoes (and a shortcut or two)

The only difference from these sweet potato brownies and a traditional dump-and-stir recipe? Roasting the sweet potatoes. Here are a few notes on this process, and a shortcut or two:

Roasting the potatoes caramelizes them and brings out the sugars. It’s absolutely worth the 30 minutes of roasting time.
Cut them in half before roasting! This cuts down on the time needed to roast, versus roasting them whole.
You can microwave the potatoes as a shortcut. Prick them all over with a fork, place them on a plate and microwave on high for about 10 to 12 minutes or more until tender, rotating halfway through. But keep in mind: the timing can vary based on size and the microwave can be uneven in cooking. Also, roasting brings out the natural sugars, whereas the microwave does not. So only use this in a pinch!

Make them gluten free!

Want to make these vegan sweet potato brownies gluten free? It’s an easy swap for the flour! Using the sweet potato lets you use much less flour than a traditional brownie. There’s only 1/2 cup flour in the entire pan! Here are a few swaps for the flour:

Try oat flour (or make your own). Oat flour is our favorite gluten-free flour: it makes for beautifully delicious gluten free goods like healthy pumpkin bread or oatmeal pancakes. It’s easy to make, too: just whiz oats in a blender or food processor until they become powdery. It’s an easy swap here.
Or use your favorite gluten free flour. Most 1-for-1 gluten free flour blends will work here!

Let us know what you try in the comments!

Are these vegan sweet potato brownies…healthy?

You’ll never miss the traditional butter and eggs in these vegan sweet potato brownies. Almond butter and olive oil stand in for the butter, and the sweet potato gives them just the right texture. But can they be considered healthy? Here’s what to know:

These are a treat: they’ve got lots of sugar! Don’t be fooled: these are a treat food for sure.
Sweet potato adds fiber, Vitamin A and Vitamin C. Brownies don’t normally have fiber and vitamins, so that’s a plus! One pound of sweet potatoes has 357% of the daily recommendation for Vitamin A and 13 grams of fiber.
Almond butter adds protein and heart-healthy fats. Instead of butter, almond butter adds plant-based protein and makes these a filling treat.

Bottom line: These vegan sweet potato brownies are not a health food, but they’re a healthier treat when compared to a standard brownie.

This sweet potato brownies recipe is…

Vegetarian, vegan, plant-based, and dairy-free. For gluten-free, use oat flour.

Fudgy Sweet Potato Brownies (Family Favorite!)

(6 votes, average: 5.00 out of 5)

5 from 6 reviews

Author: Sonja Overhiser
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 16
Diet: Vegan

Print Recipe

Description

These amazing sweet potato brownies will wow everyone! Fudgy and chewy, they’re loaded with flavor…good stuff, too. Vegan with gluten-free swap.

Ingredients

1 1/2 cups mashed sweet potato (about 1 pound or 2 medium potatoes)
1/2 cup creamy almond butter
1/2 cup cocoa powder
3/4 cup sugar (granulated or coconut)
1/2 cup all purpose flour (or gluten-free flour)
2 tablespoons olive oil
1 teaspoon baking powder
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1/2 cup dark chocolate chips (dairy free if desired)

Instructions

Preheat the oven to 400 degrees Fahrenheit. Wash the sweet potatoes and slice them in half. Place them on a parchment paper lined baking sheet and rub them with olive oil, just enough to coat. Sprinkle lightly with kosher salt. Place cut side down on the baking sheet. Bake until tender and lightly browned on the edges, about 30 to 35 minutes depending on the size of the potatoes (smaller potatoes may take 25 minutes; prick with a fork to assess doneness).
Reduce the oven heat to 350 degrees Fahrenheit. Line a 9 x 9 or 8 x 8 pan with parchment paper (allowing it to extend out the sides to lift it out later, or just a square if you plan to cut them in the pan). Then grease the entire pan and parchment paper.
Pull the skin off of the sweet potatoes and mash them, measuring out 1 1/2 cups. Add the almond butter, cocoa powder, sugar, flour, oil, baking powder, vanilla, and kosher salt until a thick dough forms. Fold in 1/4 cup of the dark chocolate chips. Place the batter in the pan and smooth the top with a spatula. Sprinkle the remaining 1/4 cup chocolate chips on top.
Bake 30 minutes, until set but soft in the center. Cool 1 hour. degrees Fahrenheit. Store at room temperature for 3 days, refrigerated for 1 week, or in the freezer for 3 months.

Category: Dessert
Method: Baked
Cuisine: Brownies

Keywords: Sweet potato brownies, vegan sweet potato brownies

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Chocolate Peanut Butter Granola

No Bake Cookies are one of my all-time favorite cookies. If you’ve had one, you know they are super delicious. If you haven’t had one, you are for sure missing out. Think chocolate, peanut butter, and oats combined in one little cookie. YUM…

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Secret Ingredient Chocolate Chip Cookies

I’ve made chocolate chip cookies a million times and a bunch of different ways, but I’ve never made them with this secret ingredient addition. The recipe for these satisfying, soft and chewy cookies comes from my blogging friend, Kelly Senyei, creator of Just a Taste and new author of The Secret Ingredient Cookbook. Her book […]

Secret Ingredient Chocolate Chip Cookies

Want to know the secret? Let’s find out.

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No Bake Chocolate Oatmeal Cookies

These no bake chocolate peanut butter oatmeal cookies are a step above the rest! They’re so irresistible, everyone will ask for the recipe. Much as we love no bake cookies…sometimes they taste a little flat. You know, grainy and sugary, instead of nuanced and irresistible. So we’ve got a new take: these No Bake Chocolate Oatmeal Cookies are a step above the rest! These are rich and chocolaty, full of dark chocolate peanut butter flavor and sweetened just enough with sugar and maple syrup. They’re beautifully glossy in texture, and the flavor? Let us tell you: when we served them at a party, they went fast. Here are our tricks to the best ever chocolate no bake cookies! Ingredients in the best no bake chocolate oatmeal cookies We took the basic recipe for no bake chocolate oatmeal cookies and made them even better. Here are a few of the things that make this recipe stand out: Sugar and maple syrup. Pure maple syrup adds a nuance in flavor, with caramel and brown sugar notes! You’ll still need sugar for the science of these cookies to work, but it’s got less than the standard recipe. Dutch process cocoa powder. Dark cocoa […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These no bake chocolate peanut butter oatmeal cookies are a step above the rest! They’re so irresistible, everyone will ask for the recipe.

Much as we love no bake cookies…sometimes they taste a little flat. You know, grainy and sugary, instead of nuanced and irresistible. So we’ve got a new take: these No Bake Chocolate Oatmeal Cookies are a step above the rest! These are rich and chocolaty, full of dark chocolate peanut butter flavor and sweetened just enough with sugar and maple syrup. They’re beautifully glossy in texture, and the flavor? Let us tell you: when we served them at a party, they went fast. Here are our tricks to the best ever chocolate no bake cookies!

Ingredients in the best no bake chocolate oatmeal cookies

We took the basic recipe for no bake chocolate oatmeal cookies and made them even better. Here are a few of the things that make this recipe stand out:

Sugar and maple syrup. Pure maple syrup adds a nuance in flavor, with caramel and brown sugar notes! You’ll still need sugar for the science of these cookies to work, but it’s got less than the standard recipe.
Dutch process cocoa powder. Dark cocoa powder is another key to the rich, irresistible flavor (see below).
Peanut butter. Nut butter adds a satisfying chewiness to chocolate peanut butter no bake cookies.
Old Fashioned rolled oats. Use Old Fashioned whole oats for the best texture, not quick cooking oats.
Butter. It’s required here, so they don’t immediately melt at room temp. But all you need is 4 tablespoons.
Salt and cinnamon: Cinnamon adds one more hint of intrigue!
Milk and vanilla: The milk makes just the right liquid to solid ratio, which is important here.

Can you change up ingredients?

You may be tempted to monkey with the ingredients and add your own spin. Outside of changing up the nut butter, please stick to this recipe! The specific ingredients are key to getting the cookies to set with the right texture. However, you can change up the nut butter if you have an allergy, or add toppings. Scroll down!

Find Dutch process (dark) cocoa powder

Make these no bake chocolate oatmeal cookies with Dutch process cocoa powder, and you’ll never go back! This special type of cocoa powder is easy to find at the grocery, and results in the best chocolaty, fudgy desserts. So skip the regular cocoa powder in favor of the good stuff. Here’s more about it:

Dutch process cocoa powder is a dark chocolate version of cocoa powder. It’s been treated with an alkali to make it pH neutral, which gives it a darker color and milder flavor.
Where to buy it? You should be able to find dark chocolate or Dutch process cocoa powder at your local grocery store, next to the regular cocoa powder. You can also find it online: we like Hershey’s Special Dark Cocoa Powder or Ghiradelli Dutch Process Cocoa Powder.
What else can you use it in? So many things! Try healthy chocolate pudding, mug cake, bliss bites, flourless chocolate cake or chocolate banana muffins.

Can you substitute regular cocoa powder? Yes! They’re not nearly as good, but we’ll allow it.

Dutch process vs regular cocoa powder — Dutch process cocoa powder vs regular cocoa powder

The key to chocolate no bake cookies: let it boil 1 minute!

So: we have another no bake cookies recipe called Bliss Bites that’s massively popular. But unfortunately, bliss bites don’t hold up at room temperature. You need to keep them chilled for storage, which makes them hard to bring parties or a potluck. These no bake chocolate oatmeal cookies are just right: they hold up at room temperature and have a laminated texture. Here’s how to get this effect:

Add all ingredients except oats to a saucepan and boil exactly 1 minute. The timing is important here! Go too long and the cookies will be too crumbly, not enough and they won’t laminate. It sounds weird, but it works!
Remove from the heat immediately and stir in the oats. Be exact about this, and the sugar and butter will essentially caramelize, making a coating that holds up at room temp.

Flavor variations!

We don’t recommend playing with the ingredients in these no bake chocolate peanut butter oatmeal cookies, but you can definitely swap out the nut butter if you have an allergy. And, you can add fun toppings! Here’s what to know:

Almond butter, tahini, or sunflower butter: Swap out the peanut butter for almond butter or sunflower butter if you have an allergy! The flavor is slightly different but still delicious.
Sea salt: Love sweet and salty? We highly recommend topping with flaky sea salt.
Toasted coconut + sea salt (Samoa): Do you love Samoa Girl Scout cookies as much as we do? Top these no bake cookies with toasted coconut and sea salt, and they taste very similar. You will be OBSESSED!

Storage info

Got a big batch of no bake chocolate oatmeal cookies? Here’s how long they’ll last…assuming you can keep them around!

Store refrigerated. Some people say you can store no bakes at room temp, but we prefer the stability of the fridge.
They last up to 3 weeks! They taste best the fresher they are, but ours lasted refrigerated for 1 month. So a conservative estimate for these no bake chocolate peanut butter oatmeal cookies is 3 weeks.

no bake chocolate peanut butter oatmeal cookies

This no bake chocolate oatmeal cookies recipe is…

Vegetarian and gluten-free (with gluten-free oats).