Double Fudge Pecan Brownies

1/3 cup rolled oats
1/4 cup plus 1 tbsp. sweet potato puree
1/4 cup maple syrup
1/4 cup canola, safflower or sunflower oil
1 tbsp. vanilla
3/4 cup sugar, date sugar or maple sugar
1/4 cup chocolate chips
1/4 cup pecans
1/3 cup barley flour, or other flour
1/2 cup cocoa powder
1/4 tsp. baking powder
heaping 1/4 tsp. salt

preheat oven to 350F. Oil an 8 x 8 baking pan. Process the oats in a food processor or blender until they are coarse flour consistency. In a small bowl, mix the sweet potato puree, syrup, oil and vanilla.
In a separate, larger bowl, mix the ground oats, sugar, chocolate chips and half of the pecans, if using. Sift the flour, cocoa, baking powder, and salt into the oat mixture. Pour the wet ingredients into the dry ingredients, and mix with a spatula until everything is well incorporated.
Pour the batter into the prepared pan. Sprinkle with remaining pecans. Bake 20 minutes and rotate the pan a half turn to ensure even baking. Bake 10-13 minutes or until a knife inserted in the center comes out clean. Let cool at least 30 minutes before cutting.

per brownie: 230 calories, 3 g protein, 3 g fat, 52 g carbohydrate, 4 g fiber, 108 mg sodium

taken from the cookbook "Simple Treats" by Ellen Abraham