I have to admit that I have not tried these yet but I fully intend to soon, even though I vowed never to make brownies again as they always are a disaster area for me.

AIP CHOCOLATE BROWNIES

Brownies:

• 2 cups mashed sweet potato/pumpkin/banana

• 1 cup almond butter/cashew butter/tahini

• 1/2 cup cocoa/cacao powder

Cream Cheese Frosting

• 125 grams cream cheese of choice

• 1-2 tbsp cocoa/cacao powder

• 1-2 tbsp granulated sweetener of your choice

Dairy Free milk of your choice

Preheat the oven the 350 degrees, grease a small cake or loaf pan and set aside.

Brownies

In a small microwave-safe bowl or stovetop, melt your nut butter. In a large mixing bowl, add the sweet potato, nut butter, and dark cocoa powder and mix very well.

Pour the mixture into the greased pan and bake for around 20-25 minutes or until cooked through. Remove from the oven and allow to cool completely.

Once cooled, at the frosting and refrigerate for at least 30 minutes to firm up.

Cream Cheese Frosting

Add all ingredients in a mixing bowl and mix well. Using a tablespoon, add dairy free milk until a VERY thick batter is formed.

Spread over cooled brownie before cutting.

Original recipe and picture from: thebigmansworld.com

5 Preheat the oven the 350 degrees, grease a small cake or loaf pan and set aside.

6 In a small microwave-safe bowl or stovetop, melt your nut butter. In a large mixing bowl, add the sweet potato, nut butter, and dark cocoa powder and mix very well.

7 Pour the mixture into the greased pan and bake for around 20-25 minutes or until cooked through. Remove from the oven and allow to cool completely. Once cooled, at the frosting and refrigerate for at least 30 minutes to firm up.

For the protein or cream cheese frosting

1 Add all ingredients in a mixing bowl and mix well. Using a tablespoon, add dairy free milk until a VERY thick batter is formed.