INGREDIENTS:

• ¾ cup purple sweet potato puree (from about one sweet potato)
• 2x eggs
• ⅓ cup maple syrup
• 1 tsp vanilla extract
• 2 tbsp Soursop Chocolate Charge Shake
• ¼ cup cocoa powder
• ¾ cup almond flour
• 2 tbsp coconut flour
• ½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• ⅓ cup + 2 tbsp dark chocolate chips

INSTRUCTIONS:

1. Peel and cut the sweet potato into 1 inch cubes and steam until fork tender. Mash into a sweet potato puree and set aside to cool.
2. Once the sweet potato is cool, preheat the oven to 350F and line an 8x8 baking tin with parchment, lightly grease and set aside.
3. To a large mixing bowl add cooled mashed sweet potato, eggs, maple syrup and vanilla. Mix together until smooth.
4. Now add all your dry ingredients and stir until well combined.  Stir in a ⅓ cup chocolate chips until combined.
5. Add the brownie batter into the parchment paper lined baking pan and use the back of a spoon to spread to the edges of the pan and make the top flat. Sprinkle the top with 2 tbsp chocolate chips if desired. Bake for 25-30 minutes until a toothpick inserted comes out clean.
6. Remove from the oven and let rest in the pan until cooled completely. Cut into squares and enjoy!

Notes:

• If you can’t find purple sweet potato try substituting with yams or canned pumpkin puree.