I'm not sure what possessed me to make these. The idea just sounded tasty. They're not quite as decadent and crackly as my usual brownies, but they're still moist and delicious.
1 cup all purpose, whole wheat pastry or spelt flour
1 cup Ghiradelli hot cocoa mix
1/2 tsp salt
1 tsp baking powder
1/2 cup sweet potato puree
1/2 cup canola oil
1 cup vanilla soy milk
2-3 handfuls dark chocolate chips
Preheat the oven to 375 degrees. Oil a baking dish.
Whisk together the flour, hot cocoa, salt and baking powder. In a separate bowl, combine the sweet potato puree, canola oil and soy milk. Combine the wet and dry ingredients and stir just until mixed (don't overbeat, especially if you're using a whole flour). Stir in the chocolate chips. Spread the batter in the oiled dish and bake for 30 to 45 minutes, or until a skewer inserted into the middle comes out clean.
