Mocha Brownies

1/4  package		Sugar Free Pillsbury Chocolate cake mix
3/4  cup		Dark Orange Sweet Potatoes - Baked, in Skin, Peeled
1/2  cup		Egg Beaters Egg Substitute
1-1/4  teaspoons		Cafe Bustelo Instant Espresso
1/4  teaspoon		Ground Cinnamon
1/8  cup		Olivio Light spread
1/4  cup		Sugar - Powdered, Unsifted
1/2  teaspoon		Cocoa Powder - Unsweetened

Tip: Click on the ingredient links to learn the nutritional information for all the Mocha Brownies ingredients. The serving size for any ingredient in Mocha Brownies may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Heat oven to 375 degrees F
Line 8" x 8" square cake tin with parchment.
Mix the sweet potato, cinnamon, cake mix and one teaspoon instant espresso.
Whip egg beaters until soft peaks form.
Fold egg beaters into mix.
Pour into cake tin and smooth out, bang on hard surface to evacuate air spaces.
Bake for approx. 15 min
Let cool completely on wire rack.
Whip Olivio until light and fluffy.
Whip powdered sugar into whipped olivio.
Fold in remaining espresso powder and cocoa.
Spread over cooled brownies and cut into 16 peices.