The fact that I managed to find the time to edit these photos, finish the video, and post the recipe is shocking to me. I’ve been swamped with school work the past week and I felt like I was struggling to find enough time for my blog, but I guess I was wrong because I seem to have gotten a lot done in the past couple of days.
I actually just finished editing every photo from this summer. That is a huge deal because there were many thousands that I had to sift through, pick good ones, and edit for hours and hours. Maybe it’s the motivational energy from college life, but it doesn’t seem all that hard (YET) to get both my school work and blog stuff done. I’m sure that will change, but for now, it sure is nice.
I remember making these brownies this summer. My dad and step-mom were on the couch, urgently waiting for brownies to go with a new episode of Parks and Rec. I was filming a video, which takes such a freakin’ long time, so it took 3 episodes for me to finish. Waiting made the brownies that much more delicious, though.
I’m starting to really miss baking fresh brownies, making pancakes from scratch, and other blog-related adventures. It’s tough having so few cooking materials and ingredients to work with here, but I seem to be making due with what’s available to me. I am going to make sure, though, that I intentionally use the kitchen in my dorm hall to make more home-cooked meals.
I love how fudgy and ooey gooey these brownies are. At the end of a long day, this is just the kind of thing I crave.
These brownies are:
A hit with kids
Warm & Gooey
- 3 eggs, beaten
- 1 cup dark chocolate chips, melted
- ¼ cup coconut oil, melted
- 1 cup mashed boiled sweet potato
- 1 teaspoon vanilla extract
- ¼ cup unsweetened cocoa powder
- ½ cup whole wheat flour
- 1 teaspoon baking powder
- pinch of salt
- more chocolate chips (for topping)
- Peel and chop a sweet potato. Boil in a pot of water until very soft. Strain and mash. Set aside.
- Preheat oven to 350 degrees F. and line an 8x8 baking pan with parchment paper.
- In a large mixing bowl, whisk eggs.
- In a medium heat-safe bowl, melt dark chocolate chips.
- In another heat-safe bowl, melt coconut oil. Pour coconut oil into chocolate chips and stir until chocolate syrup forms.
- Pour melted chocolate and vanilla into eggs and whisk.
- Add 1 cup mashed sweet potato (from earlier) and whisk into mixture until no chunks remain.
- Add cocoa powder, flour, baking powder, and salt. Stir until smooth.
- Pour batter into pan and spread evenly (to prevent uneven baking.)
- Bake 25 minutes, or until tops are firm.
- Let cool before removing from pan. Cut 9 squares and enjoy!