Fudgy Chocolate Dream
Okay let’s be real, who can say no to brownies? I definitely can’t! Unfortunately, the original recipe of brownies consists of a loooot of sugar, wheat flour, butter and chocolate and should therefore be consumed very rarely or only in small measures. But if you like to enjoy brownies more often and are looking for a healthy alternative, these healthy brownies with sweet potato are definitely for you! I like to make them as a Snack Meal Prep: bake them on Sundays and snack on them for a few days.
These healthy brownies are all-naturally sweetened and made with only good ingredients (chocolate drops excluded). These sweet potato brownies really do taste incredibly delicious and I’ve made them many times before. Conventional ingredients have been swapped out with a few healthy alternatives, thus making this recipe flourless and vegan.
They satisfy chocolate and brownie cravings 100% – so if you want to know how to make them – let’s go!
Recipe
Ingredients:
- 300g cooked sweet potato
- 30g syrup of choice (maple syrup fits perfectly)
- 35g peanut butter (or other nut butter)
- 30g oat flour
- 15g raw cacao powder
- ca. 1 tbsp chocolate chips
- Toppings:
- pecans
- chocolate chips
- flaky salt (to add after they’re baked)
Kitchen Tools:
- small baking tin
- blender or potato masher
Directions:
Before you start the preparation, the sweet potato should already be cooked until soft – I use the oven for this. Prick the potato a few times with a fork and bake in the oven at 180°C for about 40 minutes.
When the sweet potato is completely soft, you’re ready to go. Either mash the potato with a potato masher or put it in a food processor.
Then add syrup and nut butter and blend.
Next, add oats (if you are using a food processor, you can just use rolled oats, if you are blending everything with a wooden spoon, you should use oat flour).
Finally, fold in chocolate drops and also use as it as a topping together with pecans.
Bake for about 15-17 at 180°C – if you don’t like the fudgy consistency, leave the brownies in the oven for a few minutes longer.
Let cool for a few minutes, and optionally sprinkle with flaky salt.
I recommend enjoying these sweet potato brownies warm. Either enjoy them freshly after baking or heat them in a microwave for a couple seconds. Enjoy!
More Info & Tips
Healthy Swaps
Cocoa instead of chocolate – to save calories and sugar, here mainly cocoa was used to create the typical chocolate brownie flavor. Cocoa is super healthy and pure cocoa is sugar-free.
Sweet potato and maple syrup instead of sugar – To replace industrial sugar as far as possible, these two natural sugar alternatives are used here. It must be added, however, that the dark chocolate drops contain sugar. However, not many of these are used.
Oats instead of flour – Wheat flour, as in the standard brownie recipe. is replaced here with rolled oats or oat flour and increases the nutritional content of these treats.
Servings
The recipe yields 6-9 pieces, but these are pretty thin – I recommend doubling the recipe if you want enough for several people.
Toppings
You can go all out with your choice of toppings. Nuts of your choice, white or dark chocolate drops always taste great. Another topping I used once was vegan marshmallows – tasted like s’mores – highly recommended, but then maybe more as a dessert instead of healthy snack.
These sweet potato brownies will not disappoint – have fun trying them out!
Do you want more sweet recipes?
Here you will find an overview of all sweet recipes. Have fun discovering!
Gimme all the sweetness!
