BROWNIES

BROWNIES

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

Whisk together EnerG and water in a small bowl.

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 into a puree. 

Combine maple syrup and potato.

Add the EnerG mixture to the potato and syrup. 

In another bowl, whisk the flour, cocoa, baking powder, baking soda, and salt.

Add the dry to the wet and mix until uniform.  Add additional water if needed 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.