FLOURLESS FUDGE BROWNIES

By Peggie

Ingredients

• 2 cups mashed sweet potato Can sub for banana or pumpkin
• 1 cup almond butter can sub for any nut or seed butter of choice
• 1/2 cup cocoa powder
• For the Coconut Chocolate Frosting
• 2 cups chocolate chips
• 1 cup canned coconut milk
• For the Protein Frosting
• 2 scoops chocolate protein powder
• 1-2 tbsp granulated sweetener of choice
• 1-2 tbsp nut or seed butter of choice
• 1 tbsp milk or liquid *
• For the Cream Cheese Frosting
• 125 grams cream cheese of choice
• 1-2 tbsp cocoa powder
• 1-2 tbsp granulated sweetener of choice

Preparation

Step 1

For the brownies
Preheat the oven the 350 degrees, grease a small cake or loaf pan and set aside.
In a small microwave-safe bowl or stovetop, melt your nut butter. In a large mixing bowl, add the sweet potato, nut butter, and dark cocoa powder and mix very well.
Pour the mixture into the greased pan and bake for around 20-25 minutes or until cooked through. Remove from the oven and allow to cool completely. Once cooled, at the frosting and refrigerate for at least 30 minutes to firm up.
For the protein or cream cheese frosting
Add all ingredients in a mixing bowl and mix well. Using a tablespoon, add dairy free milk until a VERY thick batter is formed.
For the chocolate coconut ganache
In a microwave safe bowl or stove top, on low heat, combine ingredients and heat until just combined- Whisk until a thick, glossy, frosting remains.


* Adjust accordingly- Depending on the protein powder or thickness of cream cheese, you may need less or more.

Brownies are best enjoyed out of the fridge. They are freezer friendly too.