Double Chocolate Brownies (Gluten-free & almost sugar-free and double-good!)

• Cooking spray or oil
• 1/2 pound sweet potatoes, peeled, cubed, and boiled until fork-tender
• 1/2 Cup unsweetened almond butter
• Melt 1/2 Cup coconut oil OR 1 stick of unsalted butter
• 1 large egg plus 1 large egg yolk
• 1/4 Cup maple syrup
• 2 teaspoons pure vanilla extract
• 3/4 Cup unsweetened natural cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 Cup + 2 Tablespoons semi-sweet or darker chocolate chips (6 3/4 ounces
  

Optional Ingredients: 

• 1/2 C. shredded unsweetened coconut

1.  Preheat oven to 350 degrees F.  Line a 13 X 9 inch baking dish with parchment paper, leaving a little overhang over the sides, and coat with oil or cooking spray.

2.  Combine sweet potatoes, almond butter, liquid coconut oil (or butter), egg and egg yolk in a food processor.  Process until very smooth, making sure no chunks of sweet potato remain, about 1 minute.

3.  Scrape down the sides of the bowl and add the maple syrup and vanilla.  Process until combined, about 30 seconds.

4.  Add the cocoa powder, salt, and baking soda and process until all the dry ingredients are incorporated, about 1 minute more.  Fold on 1 Cup of the chocolate chips.  If you are using coconut, add it here as well.

5.  Place the batter into the prepared plan, spreading it into an even layer, and sprinkle with the remaining 2 Tablespoons of chocolate chips.  Bake until the top is set and a toothpick inserted into the center comes out with a few moist crumbs - 27-30 minutes.  Let the brownies cool slightly, then cut into bars.