Sweet Potato Brownies

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 sweet potatoes (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

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 sweet potatoes, 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 sweet potato 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.

Optional toppings: toasted NC pecans and whip cream.