Thick Chocolate Sweet Potato Brownies with Baked Cream Cheese Frosting

BROWNIE INGREDIENTS

• 3/4C Boiled Sweet Potato
• 2 Whole Eggs
• 2t Vanilla Extract
• 3T Flavolution Chocolate Mocha Seasoning
• 1/3C Golden Monk Fruit Sweetener (you may sub for Stevia/Honey)
• 1t Baking Powder
• 1/4C Cacoa Powder
• 1/4C Chocolate Protein Powder (we used John’s Killer Protein)
• 2T Coconut Flour
• 2T Gluten free all-purpose flour (we used King Arthur brand.  Also okay to use all Coconut Flour if you don’t have Gluten Free).

CREAM CHEESE FROSTING

• 3T Reduced Fat cream cheese softened to room temperature (May also use Peanut Butter for all you PB lovers)
• 1T Honey
• 1t Vanilla Essence

DIRECTIONS

• Preheat oven to 350 degrees
• Boil sweet potato and let cool to room temperature.
• Mix dry ingredients in a small mixing bowl
• Mash cooled sweet potato and mix wet ingredients into the sweet potato
• Combine the wet and dry ingredients, mixing thoroughly
• All you chocolate lovers can add 1C of sugar free chocolate chips for added chocolate
• Pour into an 8×8 brownie pan or a muffin tin.
• Swirl cream cheese on top of the mixture
• Bake for 20-25 minutes if cooking in a brownie pan (bake time in a muffin tin is 16 minutes)
• Sprinkle with Flavolution Cinnamon Toast when removed from the oven.
• Makes 12 brownies
• Macros without Chocolate Chips:
  • Total Calories 71 per brownie
  • 1.8g Fat
  • 14.2g Carbs
  • 2.7g Sugar
  • 5g Protein
  • 1.5g Fiber
• Macros 1/2 bag Chocolate Chips
  • Total Calories 108 per brownie
  • 5.2g Fat
  • 18.7g Carbs
  • 2.7g Sugar
  • 5.7g Protein
  • 4.2g Fiber
• Macros Entire bag Chocolate Chips
  • Total Calories: 153 per brownie
  • 7.8g Fat
  • 21.7g Carbs
  • 2.7g Sugar
  • 6.5g Protein
  • 6g Fiber