Sweet Potato Protein Brownies Pumpkin Patch

Preheat oven to 350°
Bake 35 - 40 minutes
8x8
 
Ingredients
1 cup of GF all-purpose flour (Jen’s or Bob’s Red Mill)
1 1/2 half tsp baking powder
4 Tbsp coconut oil
1 ½ cup sweet potato, puréed (I used Japanese sweet potato)
½ tsp xanthan gum
1/3 cup cane sugar
2 eggs, room temp
1 ½ tsp vanilla extract
¼ cup cacao powder (I used sun warrior brand)
1/2 cup chocolate protein power (I used Earth Chimp Vegan Protein Powder)
1/2 tsp salt
 ​
OPTIONAL: If you want to decorate with vines and pumpkins:
Topping (look a bit like dirt)
 2 tsp heavy cream
2/3 cup dark chocolate chips
Vines:
Candy corn pumpkins
½ cup of butter, unsalted and room temperature
1 ¾ cup powdered sugar
1 tsp heavy cream
1 tsp vanilla extract
Green dye
Directions

1. Cook sweet potato in 375° oven for 50-65 minutes. Allow to cool.
2. Add flour, salt, baking powder, xanthan gum, cacao powder into medium mixing bowl and whisk.
3. Add all of the rest of the ingredients and mix until well combined and smooth.
4. Place into a greased 8x8 baking pan and into the oven for 35-40 minutes.
5. Allow to cool completely while you make the toppings.
6. Place chocolate chips and cream in microwave safe bowl for 15 seconds increments. Stir each time. Use microwave until smooth.
7. Make the buttercream for the vines by beating soft butter, powdered sugar, vanilla extract, cream and dye until smooth and pipeable.
8. Spread the “dirt” chocolate on top of the brownies first. Allow to dry thoroughly.
9. Next you will pipe the vines of the pumpkin. Create a little pumpkin patch with twists, turns and leaves too!

 10. Next place a small dab of frosting on the pumpkins. You can place them on their bottoms, or on their sides to make it look more like you would find in a real pumpkin patch. Have some fun with it!   


ENJOY these cute and delicious brownies!