Tuesday, May 24, 2011

The Sweetest Potato Brownies

I threw a sweet potato in the oven as I usually do, then I remembered my carob. I recently received some dark roasted carob from Nuts Online, if you've ever had regular standard (medium) carob you know that it tastes lighter and more malty than cocoa. Dark roasted carob tastes more bitter and in my opinion has an almost identical flavour to cocoa. I was beginning to think that they mixed up the carob with the cocoa, but there was still that slight caroby after taste that I know so well. Healthy brownies are hard to come by in the healthy food world, these were not only chocolatey and moist, but they had an amazing flavour complexity, the sweet potato, maple syrup and coconut sugar create this unique earthy sweetness that sort of reminded me of caramel. Give these a try, if you are using medium carob though please see the NOTE down below.

We submitted this recipe to Kim and Ricki's Sweet or Savory challenge. Go ahead and submit your carob inspired recipes as well!

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1 1/2 cups gluten-free flour blend
1/4 heaping cup of dark roasted carob powder (*see note if using medium carob)
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup oil (I used almond)
1/2 cup coconut sugar
1/4 cup maple syrup
1/2 cup sweet potato puree
1/2 cup water
1/3 cup walnuts (optional)

Tahini-Carob Icing:
1/4 cup tahini
2-3 tbsp of water to thicken (water actually thickens tahini...weird huh?)
2-3 tbsp carob (4 tbsp if using medium carob)
Drops of stevia to desired sweetness
Pinch of salt

Preheat oven to 350F. Combine dry ingredients, including carob in a medium bowl. In separate bowl combine sugar and other wet ingredients. Add wet to dry and stir gently until combined, add nuts if desired. Pour into a brownie pan, Bake for 25 minutes or until a knife comes out clean.

*NOTE: if using medium carob you're going to need to add more in (2-3 tbsp more) then you'll have to add more water and oil to balance out the texture and perhaps less coconut sugar because medium carob is sweeter than dark carob. Use your best judgement, the final batter product should be a brownie batter consistency.


  1. So thrilled to learn about this! I love carob anyway, but a rich, dark version sounds like heaven. Hope you're planning to submit this to this month's SOS Challenge! :D

  2. @Ricki: yes we are planning on submitting it! thank you

  3. These look SO awesome! I love chocolate, but I love carob, too! I will definitely have to give these a go. :)

  4. Oh. My. Gosh. Those brownies could NOT look any better. I bet they're chewy and delicious and everything a brownie should be!

  5. These look so good and it sounds amazing while still being on the healthy side. I love the idea for frosting! I need to try it because I am curious about what it tastes like

  6. Those look sooo chocolaty! :)


  7. Love this recipe. Thanks for sharing and making it gluten free! :)

  8. these look awesome, and i love that they incorporate sweet potato!

  9. I can't wait to try your tahini-carob frosting. It sounds so delish! I host a weekly link-up event at my blog called Slightly Indulgent Tuesday - I'd love for your to join in. Your spin on food would be a great addition to the other recipes there.


  10. thank you amy! we submitted these brownies to your link-up event :)

  11. I just made these. They are outstanding! Thanks for the recipe.

  12. these look so so so good. I can't wait to try them. What do you think of using a fruit puree + stevia in place of the maple syrup?


  13. @ kate: I can see that working! Let us know the results!