Butterscotch Chocolate Fudge Brownies

  • 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)

  • ¼ cup organic powdered/icing sugar

  • ½ cup light spelt flour

  • 2 T unsweetened cocoa powder

  • pinch fine sea salt

  • ¼ t baking powder

  • Preheat oven to 350F. Prepare an 8×8 pan with non-stick cooking spray.

  • In a microwave-safe bowl (or in a double boiler), melt 1-½ C of the chips and set aside to let cool.

  • Place melted chocolate in a large bowl and whisk in the sweet potato puree, oil, vanilla, and creamer.

  • In a separate bowl, sift together sugar, flour, cocoa powder, salt and baking powder.

  • Combine sweet potato & flour preparations, then fold in the remaining ½ cup of chips.

  • 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.

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