Flourless Sweet Potato Brownies
User Reviews
5
Flourless Sweet Potato Brownies
Description
The Flourless Sweet Potato Brownies utilize mashed sweet potatoes as the base, providing moisture and natural sweetness in place of flour. Peanut butter adds richness and binding, while eggs help with structure. Honey and vanilla extract contribute sweetness and aroma. The addition of unsweetened cocoa powder and vanilla protein powder deepen the chocolate flavor and boost protein content. Baking soda helps leaven the batter slightly, while dark chocolate chips folded in create melted chocolate bursts when baked. The brownies are baked until the center is just set but still soft, resulting in a chewy and moist texture. This recipe is baked in a lined pan and cooled before slicing to maintain shape.
These brownies can be enjoyed as a snack or dessert when looking for a flourless alternative incorporating vegetables and protein. Variations of sweeteners and nut butter can be utilized based on dietary preference. The recipe’s texture is dense and fudgy, with a balance of sweet and chocolatey flavors from the natural ingredients.
Ingredients
- 3 medium sweet potato around 2 cups mashed sweet potato
- 1 cup peanut butter or crunchy peanut butter, creamy
- 2 large egg beaten
- 2/3 cup honey
- 2 teaspoons vanilla extract
- 2/3 cup cocoa powder unsweetened
- 1/2 cup protein powder vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon salt fine kosher
- 1 cup dark chocolate chips
Instructions
- Preheat the oven to 350 F and line a 9-inch square baking pan with parchment paper.
- Wash and rub the 3 medium sweet potatoes clean with a paper towel and pierce them with a fork; cook in the microwave for about 10-12 minutes. You may also boil them in a pot on your stovetop.
- Allow them to cool, then peel the skin and discard. Mash them in a large bowl.
- Add the 1 cup Creamy peanut butter, 2 large eggs, 2/3 cup honey, and 2 teaspoons vanilla extract, and mix to combine.
- Add the 2/3 cup unsweetened cocoa powder, 1/2 cup vanilla protein powder, 1 teaspoon baking soda, and 1/2 teaspoon fine Kosher salt. Mix until mostly smooth, then fold in the 1 cup dark chocolate chips. Save some chocolate chips to sprinkle on top.
- Transfer the batter to the prepared pan and sprinkle with the remaining chocolate chips.
- Bake for around 25 minutes, or until a bit soft in the center.
- Allow the brownies to cool before slicing.
Notes
- Substitute honey with agave or maple syrup as alternate natural sweeteners.
- Sweet potatoes can be replaced by pumpkin puree or applesauce for different flavors.
- Swap vanilla protein powder with plant-based or chocolate protein powder according to preference.
- Other nut butters like almond or cashew work instead of peanut butter for varied taste and texture.
- Use creamy peanut butter if a smoother texture is preferred without crunchy bits.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9bars
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Calories | 474kcal | 24% |
| Carbohydrates | 58g | 19% |
| Protein | 16g | 32% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 54mg | 18% |
| Sodium | 487mg | 20% |
| Potassium | 745mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 34g | 68% |
| Vitamin A | 10750IU | 215% |
| Vitamin C | 2mg | 2% |
| Calcium | 143mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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