BROWNIE-LOW FAT

9-inch square-non-stick baking pan

Preheat oven to 350 degrees

Preparation time: 15 minutes

Yield: 24 servings bite size servings

2-Tablespoons EnerG Egg Replacer with 1/2-cup warm water

1-cup whole-wheat flour

2/3-cup fat-free cocoa

1-teaspoon baking powder

1-teaspoon baking soda

1/4-teaspoon salt

1-cup pureed cooked sweet potato

3/4-cup maple syrup

1/4 to 1/2-cup water if needed

optional:  add 1/4-cup walnut pieces

In a small bowl, whisk together EnerG and water.

In a standing mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

Peel the sweet potato.  Take a fork and smash the potato until a puree. 

Combine maple syrup and potato.

Add the EnerG mixture to the potato syrup. 

Add the wet to the dry and mix until uniform.  Add additional water until batter resembles a pudding.

Pour into a 9-inch non-stick baking pan.

Sprinkle the nuts over the surface and press into the batter with the back of a spoon. 

Bake at 350 degrees for 30 minutes or until a toothpick comes out clean. 

Cake Cutting Tip:  To make really sharp edges place in the freezer for 10 minutes before cutting.