desserts

Bittersweet Fudge Brownies

 

Chocoholics of the world, listen up!

These are the most bittersweet chocolatey brownies ever baked. Yeah, I said it. These brownies are so fudgy and dark chocolate filled, that I made them twice in as many days. They were downed that quick.

And, they have a secret healthy ingredient. Shhh…..

I will never look at a leftover roasted sweet potato the same ever again. I thought my favorite use was to whip the leftover sweet potato with peanut butter, honey, and cinnamon; but these brownies have knocked that into second place. Sure, I still love my whipped pb sweet potatoes, but chocolate desserts are the best desserts. So, if I have the time to make them, these are the new go-to recipe.

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I love healthy secret ingredients. In this case, the sweet potato gives the brownies sweetness and moisture without adding oil or regular white sugar. I can’t take all of the credit here, though. I was inspired by this recipe by Daphne Oz.

In order to make these brownies triple chocolate, I used chocolate three different ways. I melted dark chocolate chips with some hot coffee and poured it into the batter, used 100 percent unsweetened cacao powder, and sprinkled the top with even more dark chocolate chips.

This recipe is super simple and super satisfying. Melt the chocolate chips and butter with some strongly brewed fresh coffee and set aside until cool. I like to do this in a liquid measuring cup. Pour yourself a cup with a splash of vanilla creamer.

Then, beat together the sweet potato, sugar, vanilla, and eggs with a hand mixer. Combine the dry ingredients: flour, cacao powder, baking powder, and salt. By now, the chocolate should be cool enough to add to the sweet potato mixture. We just don’t want scrambled eggs here, that would kind of ruin it. Slowly pour the chocolate mixture into the sweet potato mixture, beating with the hand mixer.

Add the dry ingredients to the wet and mix with a rubber spatula until just combined. Try not to overmix, please!

Pour the brownie batter into a pie dish sprayed with coconut oil, sprinkle the top with chocolate chips, and pop into the oven. Check the brownies at 25 minutes to see if they are done. If they are a little under, that’s okay. They will carry over a little bit as they cool. If you choose to bake until a toothpick comes out clean, the brownies go from fudgy to cakey. Still delicious.

Bittersweet Triple Chocolate Fudge Brownies

  • Servings: makes 24 brownies
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The most decadent and chocolatey brownie bites ever.

Ingredients


1 large sweet potato, roasted

2 tablespoons butter, melted

1 cup dark chocolate chips

1/3 cup strongly brewed coffee

1 teaspoon vanilla extract

1/2 cup coconut sugar

2 eggs

1/2 cup flour

3/4 cup cacao powder

1/2 teaspoon baking powder

pinch of salt

Directions

  1. Preheat the oven to 325 degrees F.
  2. Put 1/2 cup chocolate chips in a liquid measuring cup with 1/3 cup hot coffee and 2 tablespoons of butter. Stir to melt the chips and set aside to cool.
  3. Using a hand mixer, blend the sweet potato with the sugar, eggs, and vanilla. Once the melted chocolate and coffee is cool enough, add it to the sweet potato mixture.
  4. Mix together flour, cacao powder, baking powder, and salt.
  5. Add the dry ingredients to the wet and mix with a spoon or rubber spatula until JUST combined. Overmixed brownies are the worst.
  6. Sprinkle the top with the remaining 1/2 cup chocolate chips.
  7. Pour into a pie plate because we don’t like to follow all of the rules.
  8. Bake for 25-30 minutes.  I like to under-bake brownies for the fudgiest result, but if you’re not into that, bake until a toothpick inserted into the center of the brownies comes out clean.


Enjoy!

xo Ali Taylor

Bittersweet Brownies

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Apple Crumble Muffin Cake

What an exciting day for Cleveland! The Indians have officially earned their place in the World Series!

Now, let’s take a look at the incredible crumble topping on this muffin cake. I adapted the recipe from one that I found from Cooking Light. I doubled the crumble topping, added vanilla, lemon zest and nutmeg. I also substituted coconut oil in place of the canola oil the original recipe called for. Then, I decided to make it into one big cake instead of 12 muffins. I am in love with this one. It is perfect for a coffee date, brunch, or dessert.

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Apple Crumble Muffin Cake

  • Servings: 10-12
  • Time: 45 minutes
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A lightened up fall favorite perfect for breakfast or an afternoon coffee break.


Ingredients

Crumble

2 tbs butter, melted

2 tbs coconut oil, melted

1 tsp cinnamon

4 tbs old fashioned oats

4 tbs all purpose flour

2 tbs brown sugar

1/2 tsp vanilla extract

Cake

1 1/2 cups all purpose flour

2 tsp cinnamon

1/2 tsp fresh grated nutmeg

1 tsp lemon zest

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp kosher salt

3/4 cup low fat buttermilk *cooking tip below

1/2 cup brown sugar

1 large egg

2 tsp vanilla extract

1 apple, peeled and diced; I used red delicious (about 1 1/4 cups)


Directions

  1. Preheat the oven to 400.
  2. Mix together the crumble ingredients(butter, coconut oil, cinnamon, oats, four, brown sugar, and vanilla) and set aside.
  3. In a medium bowl mix together the dry ingredients: flour, cinnamon, nutmeg, lemon zest, baking powder, baking soda, and salt.
  4. In a large mixing bowl combine the wet ingredients: buttermilk, brown sugar, egg, and vanilla.
  5. Add the dry into the wet ingredients in two batches, mixing in between.
  6. Fold the diced apple
  7. Pour the batter into a pie plate that has been sprayed with cooking spray.
  8. Top the batter with the crumble mixture
  9. Bake at 400 for 25 minutes, or until the top is golden and a toothpick inserted in the middle of the cake comes out clean.
  10. **Cooking Tip: If you do not have any buttermilk on hand, sqeeze 1 tbs of fresh lemon juice into a liquid measuring cup then pour in milk (any kind) up to the 3/4 cup line. I used this method with unsweetened original almond milk and the recipe turned out fantastic.

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Enjoy!
xo Ali Taylor

Dark Chocolate Dipped Macaroons

Dark Chocolate Dipped Macaroons

Crispy on the outside and delightfully chewy on the inside.


Ingredients


3 cups unsweetened shredded coconut, toasted

4 egg whites

1 cup sugar

1/4 tsp salt

2 teaspoons vanilla extract

1/2 bag dark chocolate chips

1 tsp coconut oil


Directions

  1. Preheat the oven to 350.
  2. Add the coconut to a parchment lined baking sheet. Toast for about 5 minutes, or until lightly golden brown. Let cool.
  3. In a large mixing bowl, beat the egg whites, sugar, salt and vanilla with a hand mixer until glossy with soft peaks.
  4. Fold the cooled, toasted coconut into the whipped egg whites.
  5. Using a cookie scoop, scoop the cookies onto a parchment lined baking sheet. Leave a little space in between, about an inch. They won’t spread too much.
  6. 6.Bake for 12-15 minutes. Until lightly golden, or to your preference.
  7. While the cookies cool, mix together 1/2 bag dark chocolate chips and 1 tsp coconut oil in a microwave safe bowl. Microwave for 45 seconds, stir. Microwave for 10 second intervals stirring in between, until melted.
  8. Dip each cookie into the chocolate. Place back onto the parchment paper and into the freezer to set.
  9. Keep fresh in an airtight container up to 4 days in the fridge.

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Enjoy!
xo Ali Taylor

Dark Chocolate Meltaways

Happy Friday Eve! I have a healthier way to satisfy your sweet tooth…Dark Chocolate Meltaways. No artificial sweeteners, just real ingredients that you might already have on hand. (more…)

Baked Apples with Candied Pecans

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I was in search for inspiration for a fall apple dish and thought of my Mom. Growing up, my Mom would make baked apples for dessert quite often. She would slice the apples up and toss them with maple syrup, vanilla, and tons of cinnamon. They are simple, delicious, and a much healthier option than most desserts out there. (more…)