BROWN BUTTER SWEET POTATO OATMEAL BROOKIES

Preheat the oven to 350F. Grease and line an 8x8” baking pan with parchment paper; set aside.

Prepare cookie dough. In a medium bowl, whisk together the flour, oats, cinnamon, baking soda, baking powder, and salt. Set aside.

In a separate large bowl, whisk together the browned butter, brown sugar, and granulated sugar.

Add the sweet potato puree, egg, and vanilla, and whisk.

Add in the dry ingredients; fold until just combined. Fold in the chocolate chips.

Cover and chill in the fridge to chill while you make the brownie batter.

Brownie batter: Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown (~5 mins). Add in the cocoa powder, and quickly stir. Heat for 1 more min, then remove from the heat. Immediately mix in the chocolate chips and olive oil until smooth. Set aside to cool.

In a large bowl, whisk together the eggs and both sugars, until the sugar is fully dissolved. Whisk in the vanilla.

Once the chocolate mixture is cooled, stream into the egg/sugar mixture as you whisk to combine.

Fold in flour and salt. Then, fold in the chocolate chips.

Assemble: Spread half of the brownie batter into the prepared baking pan. Dollop half the cookie dough on top. Repeat with the remaining batters.

Bake at 350F for 55-60 mins, until golden.

Let cool, then slice into 16 squares.

Enjoy!