Salted Caramel Sweet Potato Brownies. A vegan brownie mixture with a gooey salted caramel filling. The perfect dessert to satisfy any plant based sweet tooth.
Recipe Contributor – Vegan Dad 85 (Instagram)
Before I go off on either my historical information or nutritional information, I wanted to clarify “golden caster sugar”. I’m not familiar with this being I’m in the US. My research shows that golden caster sugar “is a fine granulated sugar that is made from unrefined sugarcane or beets. It is popular in the UK for its colour, which is a pale golden brown, and it has a slightly buttery flavour.”
For US recipes, they say the best substitute is refined white sugar because light brown sugar has molasses in it and might tend to add too much moisture and reversely affect the recipe. If you follow the link you can purchase golden caster sugar if you really want to give it a go. Personally, I’d purchase it just to see what the difference is between it and what I deem “regular” sugar but then I have a bit of an adventurous side.
All this talk about sugar. But what about brownies? You know what’s coming…who made the first brownies?
During my research I’ve found basically three stories of where brownies supposedly originated. First we have Bertha Palmer who requested a special dessert for the ladies attending the Chicago 1893 World Fair. Bertha wanted a dessert that is smaller than a piece of cake, though still retaining cake like characteristics and can easily be eaten from boxed lunches. The result was a brownie made with double the chocolate normal brownies use, walnuts, and an apricot glaze that’s still made at the hotel to this day.
We also have the story of the first known recipe for brownies being published in the 1897 Sears, Roebuck Catalogue. It is classified as a bar cookie and is thought to derive its name from the brown color of the cookie. Folklore has its origin coming from a careless cook that forgot to put baking powder in the chocolate cake batter recipe.
There’s also a tale of Fanny Farmer and the first brownie. So basically no one knows exactly who made the first brownie. But what I can tell you is Salted Caramel Sweet Potato Brownies are a healthy and super tasty alternative to whatever Mrs. Palmer, a careless cook, and Fanny Farmer ever dreamed of baking.
Salted Caramel Sweet Potato Brownies
Salted Caramel Sauce –
- Mix peanut butter and coconut oil together adding salt to taste. If you need the mixture to be runnier then add more maple syrup. Set Aside
Brownie Mixture –
- Preheat oven to 350 F (180 C)
- Peel, cube and either steam or boil the sweet potatoes for about 15 minutes. Let cool slightly. Set Aside.
- In a pan over low heat, melt the chocolate and coconut oil together. Set Aside.
- Add the potatoes, chocolate and coconut oil mixture, flour, sugar and a pinch of salt to a food processor. Process until combined.
- Line the bottom of a brownie tin with parchment paper and grease the sides with coconut oil.
- Pour half the brownie mixture into the brownie tin, then add most of the salted caramel sauce, then the rest of the brownie mixture. Top with whatever is left of the salted caramel sauce.
- Bake for approximately 30 minutes.
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