Sw. Potato Brownies w/Cream Cheese Icing
Nb persons: 16
Yield: 2"x2"
Preparation time: 20
Total time: 70
Source: CE 10/09
| Brownie Batter: | |
| 1 cup | whole wheat flour |
| 1/2 cup | unsweetened cocoa powder |
| 1 T | cinnamon |
| 1 t | baking powder |
| 1/4 t | sea salt |
| 1 cup | cooked sweet potato |
| 1/2 cup | agave nectar |
| 1/4 cup | canola oil |
| 1 t | vanilla extract |
| 6 | egg whites |
| Icing: | |
| 1/2 cup | low fat cream cheese |
| 3 T | agave nectar |
| 1 T | unsweetened cocoa powder |
| 1/2 t | cinnamon |
| 1 T | water |
INSTRUCTIONS:
Preheat oven to 350°F.
Prepare brownies: Combine flour, cocoa powder, cinnamon, baking powder and salt in a medium bowl and set aside. In a food processor, combine sweet potato, agave, oil and vanilla. Purée until combined and smooth. Gradually mix wet ingredients into dry ingredients, until just combined; do not over-mix. Batter will still be dry. In a separate dry bowl, whisk egg whites until fluffy using hand mixer. Then, using a rubber spatula, gently fold egg whites into batter.
Lightly spray sides of baking pan (9 x 9 x 2-inch) with cooking spray. Pour batter into pan and place into oven; use a spatula to make batter level. Bake for about 16 to 18 minutes or until a toothpick inserted into the center comes out clean. Remove pan from oven and allow brownies to cool to room temperature, about 30 minutes.
Prepare icing: In a small bowl, combine cream cheese, agave, cocoa powder and cinnamon. Whisk until incorporated, adding 1 tbsp water if mixture is hard to whisk. Cover and refrigerate until needed.
Loosen brownie and turn slab out onto a cutting board or platter. Cut into 16 pieces, wrap with plastic wrap and refrigerate overnight. To serve, divide icing evenly over each brownie and serve immediately. Leftovers may be kept refrigerated in a resealable container for up to 2 days
Nutrients per brownie: Calories: 140, Total Fat: 5 g, Sat. Fat: 1.5 g, Carbs: 21 g, Fiber: 2 g, Sugars: 12 g, Protein: 4 g, Sodium: 75 mg, Cholesterol: 5 mg
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