1/2cupof creamy PB (optional but highly recommended)
Roast or boil potatoes (skin on or off is your preference) until softened
Preheat oven to 350 degrees F. Process cooled, softened potatoes in a food processor until smooth then add in almond meal, oat flour and maple syrup. 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). Fianlly, add chocolate chips and process for only a few seconds to mix them in.
In a greased or lined 8X8 pan, pour brownie batter in and bake for 25-30 minutes. Remove from 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 with spread more easily.
Pop the final product in the fridge and slice when completely cooled. Store in the fridge for 3-5 days or freeze for longer lifespan. Enjoy!