Ingredients
Scale
- 1 cup Whole Wheat Flour (Substitute gluten free flour, such as Gluten-Free Oat Flour)
- 1 cup Unsweetened Cocoa Powder
- 1 Tbsp Ground Cinnamon
- 1 Tbsp Baking Powder
- 1/4 tsp Sea Salt
- 1 cup Baked Sweet Potato (Make sure that you use oven baked sweet potato minus the skin for maximum sweetness.)
- 1/2 cup Agave Nectar
- 1/4 cup Olive Oil
- 1 tsp Pure Vanilla Extract (no HFCS)
- 6 Egg Whites
- Extra Olive Oil in a Spritzer Bottle
Instructions
- Preheat Oven to 350 degrees F.
- Combine flour, cocoa powder, cinnamon, baking powder and salt in a medium bowl. Set aside.
- Using a food processor, combine baked sweet potato, agave nectar, oil and vanilla extract. Puree until combined and smooth.
- Gradually mix wet ingredients into dry ingredients, until just combined.
- In a separate bowl, whisk egg whites until fluffy.
- Using a rubber spatula, gently fold egg whites into batter.
- Using your olive oil spritzer, lightly spray an 8×8″ baking pan. Transfer brownie batter into prepared baking pan.
- Bake for 16-18 minutes until a toothpick inserted in the center of the brownies comes out clean.
- Allow cooling to room temperature for approximately 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American