If you were looking for an excuse to eat copious amounts of chocolate today, I’m happy to say you’ve found it: it’s National Brownie Day! Do you go for the gooey, fudgy kind of brownie, or do your brownies veer more toward a lighter, almost cake-like texture? Do you add chocolate chunks or M&Ms? Do you forego chocolate altogether and go for blondies?

Fat Witch Bakery has been specializing in brownies for years, so they know what they’re talking about.  Lucky for you, you don’t have to trek to their bakery in order to enjoy one of their delicious takes on the brownie for yourself. You can check out their cookbook, Fat Witch Brownies, and whip up a batch for yourself! Recipes include banana bread brownie, the breakfast brownie, and their famous traditional brownie, along with a few takes on delicious bar cookies. Every recipe in the book takes under an hour and uses easy-to-find ingredients, so you can get your brownie craving covered quickly.

Here’s a healthy recipe from their website to get you started:

Sweet Potato Brownies

Ingredients

1 cup mashed sweet potato
2 large eggs
½ cup pure maple syrup
1 teaspoon pure vanilla extract
⅓ cup refined coconut oil, melted
⅓ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon salt
½ cup coconut flour
⅓ cup chopped pecans (optional)

Directions

1. Preheat the oven to 350 ℉.
2. To make the mashed sweet potatoes, prick 1 large or 2 small potatoes a few places with a fork. Wrap them in foil and roast in a 400 degree oven until soft (usually 45 – 75 minutes). Cool the potatoes. Split open and scoop out the flesh and mash with a fork.
3. Grease a 9" x 9" baking pan with coconut oil.
4. Dust the pan with coconut flour and shake out the excess.
5. In a large mixing bowl, beat the mashed sweet potato and eggs until fairly smooth. Don’t worry about tiny clumps of sweet potato.
6. Add the maple syrup, vanilla, coconut oil and mix until well combined.
7. Sift the cocoa, baking powder, salt and coconut flour directly into the sweet potato mixture. Mix until well combined. If desired, stir in the pecans by hand.
8. Spread the batter evenly in the prepared pan with a silicone spatula.
9. Bake for 35 minutes or until a toothpick inserted into the center comes out clean or only with crumbs.
10. Cool in the pan for at least 1 hour before serving. Makes about 12 to 16 squares, and pairs well with a fruit sorbet!

Looking for more brownie baking inspiration? Try checking out one of these cookbooks from the Library:

Fat Witch Bake Sale
Food52 Baking
Gluten-Free Sweet Treats
The Dessert Bible