Sweet Potato Brownies

I thought my curse had finally been broken. I had been in a car accident every January for three years in a row. (Mostly minor, luckily no one was ever hurt.) Then last January, nothing! I was so excited. I thought it would be smooth sailing from here. Then on Wednesday, I was waiting at a red light and someone ran right into the back of my car. It would almost be comical if it wasn’t my real life. Thankfully, the damage was minor, but I ended up having to cancel an appointment with a client because it took so long to do the police report.

Now, a few years ago this would have left me in quite the tizzy, tears and the whole bit. Today, I’d like to think I’m in a better place physically and emotionally. I am much better able to let go of the need for control and roll with the punches. So, I came home vented a little and made these amazing “I surrender” brownies.

These brownies are delish! Soft, fudgy, with a rich chocolate flavor. They remind me of those Little Debbie Cosmic Brownies that you may have gotten in your lunch box, only healthier. Well, let’s be serious, they are only healthy if you don’t eat half the pan like I did!

SWEET POTATO BROWNIES

Ingredients
1 cup sweet potato roasted, mashed
3 eggs beaten
1/4 cup sugar
1 1/2 teaspoon vanilla
6 Tablespoons butter, melted
1 Tablespoon olive oil
1/2 cup buckwheat flour
1/2 cup cacao powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chocolate chips

Mix together all of the ingredients except for the chocolate chips.  Stir well until most lumps are out. (If you didn’t mash your sweet potatoes well like me, then it may be a little chunky.  It’s ok, you won’t taste them.)  Stir in chocolate chips.  Place in an 8 x 8 inch greased pan.  Smooth out the top.  Bake in oven at 350 degrees for 30-35 minutes, just until a toothpick comes out clean.  Do not over bake or your brownies will be dry.  Cool slightly and enjoy!

If you try these out, I’d love to know what you think!