It's officially summertime in Paris.
It's hot. There's sun. We have wild all-night-long thunderstorms. (I bet you weren't sure where that one was going...).
I've been eating banana ice cream and watermelons all day errday.
It's a pretty beautiful thing.
Another wonderful thing is rosé. Although technically rosé is wine, I like to consider it a water substitute in the summer months. Everyone in Paris sits outside on terraces drinking rosé and chatting. It's like the Parisians finally can crack a smile for a few seconds before they realize that happiness is totally not Parisian chic. A few beautiful moments indeed.
Although brownies aren't necessarily the most logical thing to eat with rosé (what I will soon be doing in the sunshine next to the canal), these are the happy moments of summer... so don't question the lovely pairing of chocolate and wine. Just go with it. (Plus - these brownies are basically a vegetable (hello sweet potatoes) AND they're vegan!)
Sweet potato brownies - What you need:
- 100 grams of dark (vegan) chocolate, roughly chopped
- 1/2 cup HOT freshly brewed coffee
- 1/2 cup olive oil (or coconut oil)
- 1/2 cup sugar
- 1 1/2 cup all purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup sweet potato puree (I bake an entire (large) sweet potato until incredibly tender, then mash it up or throw it in a food processor until creamy)
Sweet potato brownies - What you do:
Preheat your oven to 180 degrees celsius (350 F). Grease a pan using a splash of olive (or coconut) oil or margarine.
Combine the coffee and chocolate in a large bowl. Allow the hot coffee to melt the chocolate while you prepare the next part of the brownie batter.
Stir together the flour, cocoa powder, salt, and baking powder in a medium bowl.
Stir the chocolate and coffee mixture slightly until the chocolate is melted. Beat in the olive oil. Next, beat in the sugar.
Fold in the flour mixture until the batter is incorporated well.
Finally fold in the sweet potato puree.
Pout the batter into the prepared pan and smooth out the top.
Bake at 180C for 14-16 minutes.
Allow the brownies to cool in the pan slightly before cutting into squares. I cut mine into 30 squares.
These brownies are moist, fudge-y, and melt in your mouth when you eat them. I thought they were perfect with the natural sweetness of the sweet potatoes and the 1/2 cup sugar, but my sister would have preferred them sweeter. If you're looking for a more decadent dessert vibe, add an extra 1/4 cup of sugar to the batter.
And now we pray to the weather gods that another torrential thunderstorm doesn't rain on our picnic (but actually). Happy summer days to everyone!
Baking soundtrack - Tunes to inspire your inner baker: