sweet potato breakfast brownies

sweet potato brownies

Ingredients

• 3/4 cup sweet potato puree (you will need to cook and mash the sweet potatoes ahead of time, I make a lot and store in the fridge)
• 1 cup peanut or almond butter
• 1 tsp pure vanilla extract
• 1/4 cup + 2 tbsp whole wheat pastry flour (or your preference)
• 1/2 cup mini chocolate chips + more for the top, optional
• 2/3 cup granulated sugar of choice or xylitol
• 1/4 cup + 2 tbsp cocoa powder
• 1 1/2 tsp baking soda
• 1/8 tsp salt

Instructions

Preheat oven to 325 F. Line an 8-inch pan with parchment paper or grease well. Gently heat your nut butter until easily stir-able. I used fresh peanut butter so I could skip this.  Whisk peanut butter together with the sweet potato and vanilla extract in a large bowl. In a separate bowl, stir together all remaining ingredients – make sure that baking soda is evenly incorporated! Pour dry into wet (not the other way around), and smooth into the prepared pan, scooping out all traces of batter and using a second sheet of parchment to really smooth it down evenly. Bake on the center oven rack 20 minutes. It will look a little underdone, but it firms up as it cools. Really really yummy.
From Chocolate Covered Katie's blog. Thanks Katie!