Step 1

Preheat oven to 350°F and line an 8” x 8” brownie pan or baking dish with parchment paper.

Step 2

In a bowl, whisk cocoa powder, chocolate protein powders, unflavored protein powder, zero calorie sugar replacement, flour, stevia sweetener, and baking soda.

Step 3

In a large bowl, whisk together mashed sweet potato, Greek yogurt, almond milk and vanilla.

Step 4

Add dry mix to wet, and gently fold until just combined.DO NOT OVER-MIX or protein powder will make the brownie dense.

Step 5

Add in almond butter/tahini and most pecans (reserve few for top), and fold.Batter should be thick.

Step 6

Transfer batter into pan, smoothen with a spatula or back of spoon.

Step 7

Top with remaining pecans, swirl on extra almond butter/tahini.

Step 8

Bake for 27-30 minutes or until the top is set. Toothpick inserted into the center should come out slightly damp.Remove from oven and let cool completely.

Step 9

Cut into slices and enjoy!