This rich, fudgy brownie allows you to feel good about chocolate and bone up on nutrients while you indulge a little! Nothing excites me more than cheating “cheat meals” by making healthy desserts that actually taste great. The recipe helps satisfy your sweet tooth with very little sugar (only 1 Cup of sugar for the entire batch), absolutely NO GRAINS, and no gluten!
There’s an added bonus to this chocolatey goodness; you enjoy added vitamins, fiber, and veggies…that’s right; VEGGIES (sweet potatoes to be exact!). By replacing all of the flour in traditional brownie recipes with nutritious sweet potatoes, you get the benefit of:
- calcium (hello, strong bones!)
- vitamins A and C (great for vision, beautiful skin, and a strong immune system)
This recipe has been tested in my kitchen to get the proportions just so! I did the hard work so you can just kick back, follow the recipe, and enjoy a delicious treat that with a great, fudgy texture.
Pssst…let people take a bite before you tell them the brownies are made with sweet potatoes; you’ll love their surprised reactions!
Adding the chopped chocolate to the hot sweet potatoes melts the chocolate right in the food processor! Who doesn’t love saving steps when cooking?!
- 1 Cup sweet potatoes (cut into cubes)
- 4 ounces unsweetened chocolate (sometimes called baker's chocolate) (chopped)
- 4 ounces (1/2 stick) unsalted butter (cut into cubes)
- 1 Cup granulated sugar (you can skim down to 3/4 Cup of sugar if desired)
- 3 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 Tablespoon vanilla extract
- 1/2 Cup cocoa powder
- Put the cubed sweet potatoes in a shallow pot and cover with water. Cover the pot with the lid (this will help it come to a boil faster) and bring the water to a boil over high heat.
- Let the sweet potatoes boil for 5-10 minutes until you can easily stick a fork into the sweet potatoes.
- While the sweet potatoes boil, line an 8X8 square baking dish with aluminum foil grease the foil with either oil or butter.
- Drain the sweet potatoes and add to a food processor. Add the chocolate to the hot sweet potatoes and run the food processor until a smooth puree forms.
- While the sweet potato + chocolate mixture is still hot, add the pieces of butter to the food processor and puree.
- To the food processor add the sugar, eggs, baking powder, salt, vanilla, and cocoa powder. Blend the ingredients until you have a smooth, even mixture.
- Pour the mixture into your lined baking dish and place in the oven. Bake for a total of 25-30 minutes (rotate the baking dish in the oven after 15 minutes. The brownies are done when a toothpick inserted in the center comes out clean.
- Allow the brownies to cool completely at room temperature (about 60 minutes). In my opinion, the brownies taste better after hanging out in the fridge for 30 minutes or longer!
- These brownies are best served chilled. They have a delightful, smooth, fudge consistency. Add a bit of crunch by mixing 1/2 cup of chopped walnuts into the batter before baking. You can even try adding cacao nibs or carob chips that will give a pleasant texture once the brownies are chilled!