Name: Sweetpotato Brownies
Ingredients: 1 ¼ cups semisweet chocolate morsels; 1 cup unsalted butter, cut into pieces; 3 (1 oz.) unsweetened chocolate baking squares, chopped; 3 large eggs; 1 cup plus 2 Tbsp. sugar; 2 Tbsp. cold brewed coffee; 1 Tbsp. vanilla extract; Parchment paper; 2/3 cup all-purpose flour; 1 ½ tsp. baking powder; 1 tsp. kosher salt, divided; 2 large sweetpotatoes (16 oz.), cooked and mashed; 3 large eggs; ½ cup heavy cream; 1/3 cup firmly packed light brown sugar; 1 tsp. cinnamon; ½ tsp. nutmeg; ½ orange zest; ½ cup pecans, chopped and toasted

Instructions

Preheat oven to 350 degrees. Melt chocolate and butter in the microwave according to package directions or use a double boiler, set aside until cool.
In a large bowl, whisk together 3 eggs, sugar, coffee and vanilla. Gradually add the cooled chocolate mixture to the egg mixture, whisking constantly; until incorporated.
Grease a 9 x 13 baking dish with butter. Line with parchment paper, allowing 2 to 3 inches to extend over sides. Grease with butter and flour the parchment paper.
Combine the flour, baking powder and ½ tsp. salt. Whisk into the chocolate mixture and pour into prepared pan, reserving 2/3 cup.
Whisk together mashed sweetpotatoes, 3 eggs, heavy cream, light brown sugar, cinnamon, nutmeg, orange zest and ½ tsp. salt; pour over brownie batter in pan. Add pecans to the reserved brownie mixture and pour over the sweetpotato mixture. Swirl mixtures together in different directions with a knife.
Bake for 45 to 50 minutes or until a wooden toothpick inserted in the center comes out with just a few moist crumbles. Cool completely on a wire rack. Lift brownies from pan using parchment paper. Gently remove parchment paper and cut into squares.

Sweetpotato Brownies