Get the Recipe: Sweet Potato Protein Brownies
Thick, moist, and wildly decadent. These sweet potato protein brownies have a soft, doughy center that tastes like brownie batter. The dark chocolate chips add pops of intense flavor against the smooth, mild sweetness of the potato base!
Ingredients
- 1 cup mashed sweet potatoes
- 1 cup creamy nut butter
- ½ cup chocolate protein powder, see note
- 2 tbsp dark cocoa powder
- ¼ cup pure maple syrup
- 1 cup dark chocolate chips
Instructions
- First, preheat the oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
- In a large mixing bowl, add the mashed sweet potatoes, nut butter, cocoa powder, protein powder, and maple syrup. Stir until combined.
- Then, fold in the dark chocolate chips.
- Transfer the batter to the lined pan. Smooth into an even layer.
- Bake for 18 to 21 minutes, or until a toothpick inserted comes out with only moist crumbs.
- Finally, remove the pan from the oven. Allow the brownies to cool before slicing and serving.
Notes
- I used chocolate bone broth protein powder. If you use a thicker protein powder, you may need less.
- Use cooked mashed sweet potatoes. You can roast them in the oven, microwave them, or boil the potatoes. Then, mash with a fork or potato masher.
- If you boil the potatoes, be sure to remove any excess water.
- Use creamy nut butter made from nuts and salt. I love using almond butter or peanut butter in this recipe.
- These brownies are soft and gooey. Allow them to cool before slicing into.
- Store in an airtight container at room temperature for up to 4 days.
- Store in the fridge for up to 1 week or in the freezer for up to 2 months.
Calories: 323kcal, Carbohydrates: 29g, Protein: 10g, Fat: 21g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Cholesterol: 7mg, Sodium: 157mg, Potassium: 294mg, Fiber: 4g, Sugar: 9g, Vitamin A: 2097IU, Vitamin C: 0.4mg, Calcium: 70mg, Iron: 2mg