Self-frosted double chocolate brownies

I ate the whole pan before I could get a picture, so that will be uploaded later.

This recipe has no butter and no oil. The chocolate chips make it difficult to tell when it's done; don't rely on the knife test. You will continue to get a gooey knife as it hits the chocolate chips.

Ingredients:

• Flour; 1/2 cup (or 62 g)
• Cocoa powder; 1/3 cup
• Baking powder; 1 teaspoon
• Salt; a heaping 1/4 teaspoon of Diamond Crystal Kosher salt
• Sour cream; 2 tablespoons
• Brown sugar; 1/2 cup loose (or 1/4 packed)
• Eggs; 1 large at room temperature
• Sweet potato; medium size (1 cup), baked
• Vanilla extract; 2 teaspoons
• Walnuts; about a half cup
• Dark chocolate chips 72% cacao; about a half cup
• Skim milk; a few splashes (2 tablespoons)

1. Position rack to the middle of the oven. Preheat oven to 350 degrees Fahrenheit.

2. Get 2 bowls out, one for wet, and one for dry ingredients. Get your electric mixer if you feel fancy.

3. Combine flour (1/2 c), cocoa powder (1/3 c), baking powder (1 tsp), and salt (1/4 tsp) in one of the bowls. Whisk it all together.

4. Combine peeled medium baked sweet potato, brown sugar (1/2 c), and vanilla (2 tsp) into the other bowl. Mash it all up. I used a potato masher and electric mixer, but fork, back of spoon, spatula will do.

5. Add egg and beat into the wet ingredients, but as when baking do not overbeat/mix the eggs.

6. Stir the sour cream (about 2 heaping tablespoons) into the wet ingredients.

7. Stir in the dry ingredients a quarter cup or so at a time.

8. Stir in the walnuts (1 c).

9. Add in the milk (a splash or two) to help combine.

10. Pour batter into a square 9'' pan.

11. Bake between 15 and 17 minutes.

12. Wait for it to cool....just kidding. Eat right away while it's warm with a cold glass of milk.