Butterscotch Chocolate Fudge Brownies

ingredients

2 cup mix of vegan butterscotch chips and semisweet chocolate chips (if you cannot find butterscotch chips, go for all chocolate)
1 cup sweet potato purée
2 T mild-tasting oil (vegetable, canola…)
1 t pure vanilla extract
2 T soy creamer (or milk alternative)
1/4 cup organic powdered/icing sugar
1/2 cup light spelt flour
2 T unsweetened cocoa powder
pinch fine sea salt
1/4 t baking powder

1
Preheat oven to 350F. Prepare an 8×8 pan with non-stick cooking spray.
2
In a microwave-safe bowl (or in a double boiler), melt 1-1/2 C of the chips and set aside to let cool.
3
Place melted chocolate in a large bowl and whisk in the sweet potato puree, oil, vanilla, and creamer.
4
In a separate bowl, sift together sugar, flour, cocoa powder, salt and baking powder.
5
Combine sweet potato & flour preparations, then fold in the remaining 1/2 cup of chips.
6
Mix until combined. pour batter into prepared pan, bake for 28 minutes. let cool on a rack, place in fridge (still in pan) once cool enough or even in the freezer for ease in slicing.