Prep Time: 5 minutes | Cook Time: 30-40 minutes | Total Time: 35-45 minutes |*Servings: 8 servings
These moist and chewy brownies are a treat with surprising nutritious benefits. Bright coloured vegetables like sweet potatoes are packed with antioxidants which help fight inflammation. Sweet potatoes provide both insoluble and soluble fibre which can help keep our gut bacteria healthy. Cocoa is another rich source of antioxidants and adds a decadent flavour to this dish. Cocoa also contains flavanols which may help to reduce blood pressure and aid in blood flow.
Nutritional information (per serving*): Calories: 265; Total Fat (13g); Saturated Fat (4g); Monounsaturated Fat (6g); Carbohydrates (35g); Protein (8g); Fiber (6g); Sodium (95 mg)
Ingredients
- 1 cup sweet potato puree (3-4 small, sweet potatoes)
- ½ cup natural peanut butter
- ⅓ cup maple syrup
- 2 eggs
- 1 tsp vanilla
- ⅔ cup whole wheat flour
- ½ cup cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- ⅔ cup semi-sweet chocolate chips
Instructions
Step 1
Preheat oven to 350°F and line 8x8” baking dish with parchment paper.
Step 2
Pierce sweet potatoes several times with knife and microwave 7-10mins on high until soft. Set aside and let cool to room temperature. Slice sweet potatoes in half and spoon flesh out. Blend in food processor or blender until smooth.
Step 3
In a medium bowl, mix together sweet potato puree, peanut butter, maple syrup, eggs and vanilla until smooth.
Step 4
In a separate bowl, combine flour, cocoa powder, baking powder and salt.
Step 5
Add dry ingredients to wet ingredients, mix together until just combined.
Step 6
Fold in chocolate chips.
Step 7
Spoon batter into lined baking dish and smooth over with spatula until evenly spread.
Step 8
Bake at 350°F for 20-25mins until a toothpick inserted in the centre comes out clean. Once cool, slice and serve.
Extra tips:
- Use 1 cup of canned 100% pure pumpkin puree instead of cooked sweet potato if short on time.
- Add ½ cup of your favourite chopped raw nuts for additional protein, healthy fat and fibre.
- For additional soluble fibre, add a few tbsp of chia seeds to the batter.
- If allergic to peanut butter, use soy butter, almond butter or sunflower butter.
- Serve with a cup of high protein milk, such as cow, soy or pea, for additional calcium and protein.
- Pre-slice and store in the freezer for up to two weeks.