So, I know I’ve been offline for a while but to make it up to you I’m going to post the BEST BROWNIE RECIPE EVER to win your forgiveness.
Now, before I get to the brownies a few updates:
1) I’m still training for my half marathon goal. I’ll have to do a separate post soon with my stats, but trust me when I say things are going well. I’m improving on times and stamina. I do think I need to up my strength training, but otherwise, I’m a happy runner.
2) I bought new running shoes:
Adidas Boost Supernova Sequence 7–I love them.
3) I’ve been cooking up a storm in my new dutch oven! Here’s a chicken I roasted just the other Sunday:
So, now onto the brownies, but first a little backstory. Here in Korea sweet potatoes are to fall like pumpkin spice is to lattes. It’s not uncommon to see students snacking on baked sweet potatoes or to have a baked sweet potato for breakfast. I have come to love sweet potatoes in a profound and deep way and wanted to figure out other ways to use them. Enter Interwebs. After some research and a few cups of coffee, I found a recipe that required minimal ingredients which included sweet potatoes and chocolate. Zing!
Without further adieu, I give you the best brownie recipe ever based off of this one here but with a few tiny changes.
Things you will need:
Sweet potatoes, between 2-2 1/2 cups (baked, peeled and mashed)
2 tsp of Jim Beam (BOOM!)
1/2 cup honey
1/2 cup of virgin olive oil
1 tbsp baking powder
1/2 tbsp baking soda
1 cup of unsweetened cocoa powder
2 tbsp coconut flour
What I Did
1. Preheat the oven to 365F.
2. In a bowl, mix dry ingredients together.
3. In another, larger bowl mix together the wet ingredients making sure that they are well incorporated and as lump free as possible.
4. Slowly add in dry ingredients into the wet ingredients bowl until you have a smooth batter. Now, here’s something to keep in mind when working with coconut flour. This is the sponges of flour. It absorbs liquid more quickly than I absorb hot toddies at Christmas. Keep your olive oil or your Jim Bean close at hand. You might need to add a bit more of either (or both–whatever tickles your fancy) so that the batter doesn’t get too dry.
5. Once your batter is at your desired consistency, pour it into a baking pan that’s either greased or lined with parchment paper. A word of advice: make sure that you use a pan that isn’t too big. You want the brownie batter to be at least an inch thick in the pan to have thick, moist delicious brownies. Trust me.
6. Bake in the oven for at least 30 minutes. Check to see if the brownies are done via the tried and true toothpick test. Leave in for a little more time as needed until the toothpick comes out clean. I ended up baking mine for probably about 40 minutes but my oven is like that.
7. Let the brownies cool for as long as you can resist eating them.
These brownies were a huge success in our house. Between my husband and I, I don’t see them lasting more than 48 hours, if that. They were moist, rich and chocolatey and honestly some of the best brownies I’ve ever had the pleasure of eating. I think next time I make them I’ll add some walnuts and maybe try and make some frosting, though they are so moist that they really don’t need it.
Anyhow, I hope you enjoy the recipe!
Happy baking and running!