High Protein Sweet Potato Brownie
Indulge in the guilt-free decadence of these High Protein Sweet Potato Brownies, a nutritious twist on a classic treat! Packed with natural sweetness from mashed sweet potatoes, these fudgy delights are boosted with chocolate protein powder for a satisfying, energy-filled snack or dessert. This gluten-free recipe uses almond flour and almond butter to deliver a rich, nutty flavor, while unsweetened cocoa powder and optional dark chocolate chips provide the ultimate chocolatey goodness. Perfectly moist and ready in under 40 minutes, these brownies are naturally sweetened with maple syrup and made without refined sugar. Whether you need a post-workout snack or a healthier dessert option, these vegan-friendly brownies are sure to please while keeping you fueled.
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Recipe Information
Ingredients
- 300 grams Sweet potatoes (mashed, cooked)
- 100 grams Almond flour
- 50 grams Cocoa powder (unsweetened)
- 60 grams Protein powder (chocolate flavor, plant-based or whey)
- 80 grams Maple syrup
- 60 grams Almond butter (or any nut/seed butter)
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 120 milliliters Non-dairy milk (like almond or oat milk)
- 50 grams Dark chocolate chips (optional)
Instructions
Preheat your oven to 180°C (350°F) and line an 8x8 inch baking dish with parchment paper.
In a large mixing bowl, combine the mashed sweet potatoes, almond butter, maple syrup, and vanilla extract. Mix until smooth and well incorporated.
In a separate bowl, whisk together the almond flour, cocoa powder, protein powder, and baking powder.
Gradually add the dry ingredients to the wet ingredients, alternating with the non-dairy milk, and mix until a thick, smooth batter forms.
Fold in the dark chocolate chips if using, ensuring they are evenly distributed in the batter.
Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the brownies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing into 9 squares.
Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
2095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.6 g | 143% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 952 mg | 41% | |
| Total Carbohydrate | 231.7 g | 84% | |
| Dietary Fiber | 49.5 g | 177% | |
| Total Sugars | 119.8 g | ||
| Protein | 90.1 g | 180% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 992 mg | 76% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 3215 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
