This recipe was a long-time coming, because on my Instagram I make these healthy chocolate sweet potato brownies a lot!
Currently, I’m way up in the air flying to another state to see what appeals to me as home base outside of California. Wherever I end up, I’m taking this recipe with me. 🙂 It’s a great one to make friends in a new place, as you can share them at your office or co-working spot. Plus it’s a good conversation starter because they are much healthier than your average brownie.
Back to the brownies… why are they “Healthy?”
- Sweet potatoes have tons of nutrients: Sweet potatoes are loaded with nutrients (Vitamins A, C, phosphate, fiber, magnesium and more) and are much better for digesting than recipes loaded with flour. I use some flour in this recipe, but a bulk of this recipe comes from the sweet potatoes
- It’s lightly sweetened with a natural sweetener: honey or maple syrup. Instead of refined white sugar, I prefer natural sugars like honey or maple syrup, which will still make it taste like a “dessert” without making it too sweet.
- Far less butter, flour or eggs than a regular brownie: I use eggs and some almond milk to add moisture. You can substitute the egg with another tsp of baking powder and make it vegan if you want.
A few notes on these brownies.
- Keep these brownies in the fridge
- Before you eat them, gently microwave them for 10 seconds to remove the sting of being in the fridge.
- Add any toppings you like! I like to add chocolate chips, but you can also add cranberries or chopped nuts
- They taste best at room temperature.
Healthy Chocolate Sweet Potato Brownies
Ingredients
2 medium-size sweet potatoes
2 eggs
½ cup honey or maple syrup (add a bit less syrup, as it’s sweeter than honey)
¼ cup almond milk (or regular)
1 tsp baking powder
1 cup all-purpose flour
1 tsp salt
¼ cup Unsweetened cocoa powder
Optional toppings: chocolate chips, cranberries, coconut shreds, drizzle of peanut or almond butter
Directions:
Cook your potatoes. The fastest way is to pierce them with a fork a few times, wrap in plastic wrap, place on a plate and microwave on high for about 12-15 minutes, flipping halfway. You can also roast them in a 450dF oven for about 50 minutes until tender. Let cool for about 10-15 minutes. Then remove the inside of the potatoes and place in a bowl and mash with a fork or potato masher until smooth with very few lumps. You can also blender them in a food processor.
Preheat oven to 350°F.
Add eggs, honey and milk to the sweet potato puree and mix well. Add the flour, cocoa powder, baking powder, salt and mix until well combined. The batter should be fairly sweet (it will become less sweet after it’s baked).
In a 9” x 13” baking sheet lined with parchment paper, add the batter. Top with chocolate chips or whatever you like. Bake for 30-35 minutes until fully cooked (and not moist in the center). You can insert a toothpick. If it’s a little moist, that’s ok because when it cools it will dry. Let cool for at least 20-30 minutes, before slicing. Store in the fridge, which should last for up to a week.
Enjoy this recipe! It’s definitely a favorite of mine when I crave something sweet, but it’s also good for my body. I tend to not get the intense sugar rush and crash, like when you eat a regular brownie. Plus people love that they are healthy because of the sweet potato.
If you want more of my best recipes and incredible desserts, join our online cooking classes here. We’re currently accepting 5 new spots before the end of the year at a crazy-good rate, plus you’ll get $75 worth of aprons. We’ve got NEW weekly lessons, advanced gourmet classes and a holiday dessert every month at an incredibly good deal. It’s 11 hours of live lessons a month, totaling 10 recipes! (most online cooking classes cost $39 per lesson!)
