Gluten Free Fudge Brownies

ingredients

wet:
1/2 cup organic powdered/icing sugar (I actually used 1/4 cup maple sugar, 1/4 cup powdered sugar but you can use all powdered sugar and no one will be the wiser.)
1/2 cup sweet potato purée
1 cup semisweet chocolate chips (measure, melt, and let cool)
1 t pure vanilla extract
6 T soy creamer (or milk alternative)
2 T mild-flavored oil (canola, grapeseed, vegetable…)
dry:
pinch fine sea salt
1/3 cup brown rice flour
2 T unsweetened cocoa powder
1/4 t baking powder
1 T instant coconut powder (optional)

1
preheat oven to 350F. prepare an 8×8 inch pan with non-stick cooking spray.
2
in a large bowl, whisk together the wet ingredients.
3
in a medium bowl, sift together the dry ingredients.
4
combine wet & dry, pour into prepared pan.
5
bake for 26 minutes or until set. let cool on a rack, and place in fridge or freezer for a little while to have an easier time slicing them.