A delicious brownie that is healthier, but as good as it's fattier version. The secret is sweet potato and whole wheat flour, but no one will ever know... unless you tell them! I got this recipe from my Aunt.

Ingredients

16 serv.

margarine↗1⁄3 cup
semisweet chocolate morsel↗1 cup
sugar↗3⁄4 cup
egg, beaten↗1
instant coffee granules↗1 teaspoon
vanilla extract↗1 teaspoon
whole wheat flour↗1⁄2 cup
sweet potato, cooked and mashed↗1⁄2 cup
unsweetened cocoa powder↗2 tablespoons
baking powder↗1 teaspoon
salt↗1⁄4 teaspoon
walnuts, chopped (optional)↗1⁄2 cup

Step-by-step instructions

1
Preheat oven to 350*F. Line an 8 inch square pan with enough foil to overlap the sides of the pan. Grease lightly and set aside.
2
Heat the margarine and chocolate morsels in a saucepan over medium heat until melted; remove from heat. Add sugar and beat until smooth. Stir in eggs, instant coffee and vanilla. Add the flour, sweet potatoe, cocoa powder, baking powder and salt; stir just until combined. Stir in the walnuts. (if using).
3
Spread the batter evenly into the pan. Bake for 25 minutes or until a toothpick comes out with only a few moist crumbs. Transfer to a cooling rack; let cool completely before slicing.

Source: food.com

Original recipe ↗

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