Non-Traditional Breakfast Brownie Cake Scones

Everyone loves brownies. I think we can all agree on that, right? They’re fudgy and moist, and you can always find some way to make them more fun, whether it’s adding raspberries or nuts or chocolate chips.

Last week I wanted some way to disguise “dessert” as “breakfast” so I decided to bake brownies in my scone pan to excuse myself. The result actually came out pretty good. You can bake these the traditional way, or in a muffin pan (cook times will vary) but I actually like the results that came from cooking it in a scone pan. It’s a really good way to get crisp, easy slices, which is perfect for portion control or serving to others.

So, without further ado, let’s get to it!

Cookware
-Silicone scone pan (for easy slices)
-Blender
-Small bowl
-Small ramekin (for melting oil)

Ingredients
-1 cup of mashed sweet potatoes (2-3 potatoes)
-2 avocados
-6 tablespoons coconut flour
-2/3 cup maple syrup (I prefer Grade B)
-2/3 cup cocoa powder (I use Hershey’s dark!)
-4 eggs
-1/4 cup melted coconut oil
-2 tsp baking soda
-1/4 teaspoon cinnamon
-Pinch of sea salt
-2/3 cup chocolate chips
-Chopped walnuts (for garnish)

Steps

Preheat the oven to 350 degrees.
Microwave your sweet potatoes to make them easier to mash. Try to get them mashed potato quality, minimizing the amount of lumps.
Get a small ramekin or microwave safe bowl and melt a quarter cup of coconut oil. It may take one or two passes at thirty seconds to make sure it’s fully melted.
Take your ingredients and throw them into a blender one at a time. I usually follow the order listed above, making sure to add the coconut oil and baking soda last. Just don’t throw in the chocolate chips!
Transfer from a blender to a bowl and use a spoon or rubber spatula to make sure that there aren’t any air pockets where raw flour or cocoa powder can become trapped.
Before adding in your chocolate chips, put a thin layer of the batter in the bottom of your scone pan to make sure your slices have an even base.
Now’s the time to throw in those chocolate chips into the batter and give it a quick stir. Spoon into each section, keeping them as even as you can, and smooth the tops. Sprinkle with walnuts.
Bake for 30-40 minutes, making sure not to overcook them.
If you want them to be softer and more gooey, take them out at 30-35 minutes. If you want them a bit firmer like in the picture shown above, where you could pick it up in your hands and eat it like a brownie, I cooked it for a full 40 minutes.

Fair warning: they will continue to cook in the pan after you take them out, so if you leave them up any longer they run the risk of becoming dry. Good for dipping in milk, but if it’s something you’re concerned about, definitely take it out sooner and experiment with the timing, which will vary by ovens.