Flourless Sweet Potato Brownies

• porcje: 9 servings
• czas aktywny: 9 minutes
• całkowity czas: 34 minutes

Składniki

3 medium sweet potatoes (around 2 cups (500-510 g) mashed sweet potato)

1 cup (270 g) Creamy peanut butter (or crunchy peanut butter)

2 large eggs (beaten)

2/3 cup (227 g) honey

2 teaspoons vanilla extract

2/3 cup (64 g) unsweetened cocoa powder

1/2 cup vanilla protein powder or 1/2 cup (56 g) almond meal flour, fine ground

1 teaspoon baking soda

1/2 teaspoon fine sea salt

1 cup dark chocolate chips or semisweet

Wskazówki

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 about 1/4 cup dark chocolate chips. (Save the other 3/4 cup 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 and toothpick comes out clean (other than chocolate from the chips)

Allow the brownies to cool before slicing.

Notatki

This recipe did not have weights listed so I have added them.

1/17/26 I weighed 2 cups of sweet potato at about 710 g but looking online it should weigh about 250-255 g per cup. They tasted good but we’re very moist so next time I’ll try around 500-510 g and see what they are like.

I baked at 365 degrees for probably 40 min until toothpick came out pretty clean per comments following the recipe. I’m assuming it took longer for high altitude but not sure. I used the kitchenaide mixer with the whisk to mix the batter. I used Dutch processed cocoa.

You do not need more than 2 cups of mashed sweet potatoes. It depends on the size of the sweet potatoes. 3 medium-large potatoes will yield 3 cups. 2 good-sized sweet potatoes will yield 2 cups.

Let the brownies rest and cool off completely before you cut them.

These brownies are not cakey in texture. They are dense, Rich, moist, and gooey.

Store leftovers in a sealed container in the fridge for up to 7 days.

If you aren’t feeling a bit of crunch in your brownies, you can use creamy peanut butter instead.

Instead of honey you can use agave or maple syrup.

Don’t want to use sweet potatoes? You can swap it with pumpkin puree or apple sauce.

You can use plant-based protein powder, or chocolate protein powder instead of vanilla. Per questions in comments you can use almond or oat flour vs the protein powder as well.

Any other nut butter will work. Try cashew butter or almond butter.

peanut butter: You may use creamy peanut butter if you do not want that extra crunchy texture in the brownies. Almond butter will work too.

Wartości Odżywcze

• Kalorie: 474 kcal
• Tłuszcz Całkowity: 23 g
• Tłuszcz Nasycony: 9 g
• Tłuszcz Nienasycony: 11 g
• Tłuszcz Trans: 0.004 g
• Cholesterol: 54 mg
• Sód: 487 mg
• Węglowodany Całkowite: 58 g
• Błonnik Pokarmowy: 8 g
• Cukry Całkowite: 34 g
• Białko: 16 g