Step 1

Roast, steam, or boil potatoes (skin on or off is your preference) until softened.

Step 2

Preheat oven to 350 degrees F. Process cooled, softened potatoes in a food processor until smooth then add in flour, maple syrup and cocoa powder. Process until smooth, batter shouldn't be runny, it will be a thicker batter (add almond milk 1 tablespoon at a time if too thick). Finally, add vegan chocolate chips and process for only a few seconds to mix them in.

Step 3

In a greased or lined 8X8 pan, pour brownie batter in and bake for 25 to 30 minutes. Remove from the oven and spread about a half cup of creamy peanut butter over the top. It helps to do this when the brownies are still warm, as the PB will spread more easily.

Step 4

Pop the final product in the fridge and slice when completely cooled. Store in the fridge for 3 to 5 days or freeze for a longer lifespan.