The Perfect Temperature for (Paleo) Brownies

Like most of the country, Chicago is shivering through bitter, bitter cold. Today we set a record for this date when we passed -15 degrees. Yikes!

School was cancelled today, so the kids and I enjoyed an extension to the two week Christmas break that started back in December.  Evie invited a friend over, and the kids spent the day playing with toys, drawing pictures, making bracelets and watching a movie. Of course the day involved lots of dress-up clothes and impromptu dance parties!

By mid afternoon, we were all ready for a little snack so we baked a batch of homemade brownies.  I love Bon Appetit’s recipe for cocoa brownies that I shared last March – so rich and gooey and sweet.  But, I don’t think every special treat needs to be an insulin-chugging sugar bomb. So, this afternoon we baked a batch of brownies that relied on sweet potatoes and honey instead of white sugar.  The results were noticeably less sweet that what we are used to, but that didn’t stop the kids from asking for two servings!

Paleo Brownies (recipe adapted from Eat Drink Paleo)

2 medium sweet potatoes, grated (should be about 4 cups of grated sweet potato)
4 eggs
5 teaspoons vanilla extract ( I use homemade vanilla extract)
1 cup honey
1 cup coconut oil, melted
2 teaspoons baking powder
1 teaspoon baking soda
1 cup unsweetened cocoa powder
4 tablespoons coconut flour

Preheat oven to 365 degrees.

Mix sweet potatoes, eggs, vanilla extract, honey and coconut oil until blended. Add baking powder and baking soda. Mix well. Add cocoa powder and coconut flour and stir until combined.

Pour into a 9×13 baking pan that has been greased with coconut oil. Bake for 20-25 minutes.

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