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Butterscotch Chocolate Fudge Brownies

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    Source: www.tastebook.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Carbohydrates, Cellulose
    VitaminsE
    MineralsZinc, Copper, Natrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 cup mix of vegan butterscotch chips and semisweet chocolate chips (if you cannot find butterscotch chips, go for all chocolate)

    2. 1 cup sweet potato puree

    3. 2 T mild-tasting oil (vegetable, canola…)

    4. 1 t pure vanilla extract

    5. 2 T soy creamer (or milk alternative)

    6. 1/4 cup organic powdered/icing sugar

    7. 1/2 cup light spelt flour

    8. 2 T unsweetened cocoa powder

    9. pinch fine sea salt

    10. 1/4 t baking powder

    Instructions Jump to Ingredients ↑

    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.

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