Sweet Potato Brownies

Written by on in Brownies

Sweet potato brownies you can make ANY day of the week. Fudgy, chocolate forward, and made with simple pantry staples. Simple and ready in 30 minutes!

Prep Time:5minutes mins
Cook Time:20minutes min
Servings:12 serves

Equipment

  • 1 6x6inch square pan

Ingredients

  • ▢1 small sweet potato (baked) 200g/7oz flesh only, no skin (9½ oz or 260g raw with skin on)
  • ▢⁠1/4 cup smooth or crunchy peanut butter
  • ▢1/4 cup sugar free maple syrup
  • ▢1 tsp pure vanilla extract
  • ▢1 tsp baking powder
  • ▢2 tbsp splenda natural sweetener, for baking
  • ▢⁠Pinch salt
  • ▢⁠1/4 cup dutch unsweetened cocoa powder unsweetened cocoa powder
  • ▢2 eggs
  • ▢½ cup sugar free dark chocolate chips half is going into the mix and half is going at the top of the brownie. Add more if you want but change the calories

Instructions 

  • Preheat oven at 160°C (320°F). Line a 6×6-inch square baking tray; set aside.
  • Bake and mash sweet potato, flesh only. (Follow the guide for the best result).
  • Add in maple syrup, peanut butter and vanilla.
  • Mix in cocoa powder, Splenda, baking powder, and eggs; combine well. Fold in 1/4 cup (40 g) of the chocolate chips.
  • Pour batter into a lined baking pan, top with remaining chocolate chips.
  • Bake in a preheated oven for about 20 minutes or until a toothpick comes out clean.
  • Chill your brownies in the fridge before cutting them. This makes them nice and firm without losing that delicious fudgy texture that we all love!

Notes

The best thing I learned during my weight loss journey was to actually ENJOY the process. Not punish myself.

I still have dessert. I still bake. I just make small swaps so it fits better into my everyday routine. Because completely cutting out sweet treats never really works.

Tips

  • Mash until completely smooth.
    Any lumps will show in the final texture.
  • Use smooth peanut butter.
    Natural or oily peanut butters can separate and make the batter greasy.
  • THE SPLENDA MATTERS. The sugar substitute that you choose can change the WHOLE texture. Choose one without erythritol.
  • The batter will look thick.
    That’s normal. A thick batter gives you fudgy brownies.
  • Do not overmix once the cocoa is added.
    Mix just until combined.
  • DO NOT OVERBAKE.
    They should still feel slightly soft in the center. They firm up as they cool.
  • Let them cool fully before slicing.
    Cutting too early can make them crumbly.
  • Store in the fridge for the best texture.
    They slice cleaner and stay firm but fudgy when chilled.

Nutrition

Calories: 98kcal | Carbohydrates: 9g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 98mg | Potassium: 142mg | Fiber: 2g | Sugar: 4g | Vitamin A: 40IU | Vitamin C: 0.04mg | Calcium: 54mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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