Sweet Potato Brownie Bars

Makes at least 20 servings.

LAYER 1: CINNAMON CAYENNE BROWNIES

Ingredients

2 sticks butter

6 ounces bittersweet chocolate, roughly chopped

2 cups sugar

4 eggs

1 cup flour

1 tsp cinnamon

1 tsp cayenne

large pinch salt

½ cup semisweet chocolate chips

Directions

(prep)

  1. Heat oven to 350 degrees.
  2. (recommended step) Line a 9” x 13” baking dish with foil.
  3. Grease the foil if using, or grease the dish.

(mix)

  1. In a small saucepan over very low heat, melt butter and chocolate.
  2. When  chocolate is almost completely melted, remove from heat and stir until smooth.
  3. Transfer chocolate to a mixing bowl, and stir in sugar.
  4. Beat in 4 eggs.
  5. In another bowl, whisk together flour, cinnamon, cayenne, and salt.
  6. Stir flour mixture into chocolate mixture just until combined.
  7. Fold in ½ cup chocolate chips.

(bake)

  1. Pour batter into prepared baking dish.
  2. Bake until toothpick inserted 2 inches from side of pan comes out clean. (Start checking after 30 minutes baking.)
  3. Cool completely in the baking dish.

LAYER 2: CHOCOLATE PECAN SWEET POTATO FILLING

Ingredients

8 ounces cream cheese, softened

2 tablespoons butter, softened

1 ½ cups mashed sweet potato

½ cup granulated sugar

1 cup brown sugar

3 teaspoons cinnamon

1 cup flour

½ cup pecan pieces

½ cup semisweet chocolate chips

Directions

  1. Cream together the cheese and butter.
  2. Add sweet potato and mix until combined.
  3. Add cinnamon and both sugars. Mix until thoroughly combined.
  4. Add 1 cup flour and mix until thoroughly combined.
  5. Fold in chocolate chips and pecans.
  6. Spread over completely cooled brownies.
  7. Refrigerate for at least 15 minutes before adding final layer.

LAYER 3: SILKY CHOCOLATE GLAZE

Ingredients

¾ cup cream

6 tablespoons butter, softened

6 ounces bittersweet chocolate, chopped

½ cup confectioners sugar

½ teaspoon vanilla extract

pinch salt

Directions

  1. Put the butter and the cream in a saucepan over medium low heat.
  2. Put the chocolate, sugar, vanilla, and salt in a mixing bowl.
  3. Heat saucepan until the butter is completely melted and the mixture is steaming.
  4. Pour hot cream over chocolate and whisk until smooth.
  5. Allow to cool for about 2 minutes before pouring over sweet potato layer.
  6. Return pan to refrigerator until well chilled.

When brownie bars have chilled, cut into squares and serve cold.

CREDITS

Brownies and chocolate glaze adapted from Mark Bittman’s How to Cook Everything, Tenth Anniversary Edition.

Sweet potato filling adapted from Cookie Dough Brownies by Cookies and Cups (http://cookiesandcups.blogspot.com/2010/11/kids-are-scared.html), which was also the inspiration for this way this treat is layered.