Sweet Potato & Cinnamon Brownies |
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Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 16 |
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From Clean Eating Magazine. Allow extra time to chill overnight. Ingredients:
1 cup whole wheat flour |
1/2 cup unsweetened cocoa powder |
1 tablespoon ground cinnamon |
1 tablespoon baking powder |
1/4 teaspoon sea salt |
1 cup cooked sweet potato |
1/2 cup agave nectar |
1/4 cup olive oil |
1 teaspoon pure vanilla extract |
6 egg whites |
olive oil flavored cooking spray |
1/2 cup low-fat cream cheese |
3 tablespoons agave nectar |
1 tablespoon unsweetened cocoa powder |
1/2 teaspoon ground cinnamon |
1 tablespoon water (optional) |
Directions:
1. Preheat oven to 350°F.
2. Prepare brownies: combine flour, cocoa powder, cinnamon, baking powder, and salt in a medium bowl. set aside.
3. In a food processor combine cooked sweet potato, agave, oil, and vanilla. Puree until combined and smooth.
4. Gradually mix wet ingredients into dry ingredients, until just combined. don’t over-mix.
5. In a separate bowl, whisk egg whites until fluffy.
6. Then, using a rubber spatula, gently fold egg whites into batter.
7. Lightly spray 9X9X2 baking pan.
8. Bake for 16-18 minutes, until a toothpick inserted in the center comes out clean.
9. Allow to cool to room temperature (30 Minutes).
10. While brownies are cooking, prepare icing: In a small bowl, combine cream cheese, agave, cocoa powder, and cinnamon.
11. Whisk until incorporated, adding 1 tbsp of water if mixture is hard to whisk.
12. Cover and refrigerate until needed.
13. Remove brownies from pan, cut into 16 squares, and wrap in plastic wrap.
14. Refrigerate overnight.
15. Frost brownies and serve.
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