Healthy, Protein Packed Fudgy Brownies

Fudgy Sweet Potato Protein Brownies

Sweet potato brownies were never really that appealing to me. I've made black bean brownies before, the taste is pretty damn good, but the texture is slightly off. To say I was surprised would be an understatement. 

The baked Stokes sweet potato keeps them moist, sweet, and provides natural structure in place of flour. The cashew butter gives them a subtle richness, and fat for that classic brownie texture. Eggs, egg whites, Greek yogurt, and chocolate whey give each brownie 8g of protein, without ruining the consistency or texture.

The result is a soft, dense (not cakey), and chocolatey brownie with chocolate chips in every bite.

This recipe makes 16 brownies.

Ingredients

• 240g baked sweet potato (skin removed) 
  • I used a Stokes Sweet Potato, I find them sweeter & love the color
• 128g cashew butter
  • I made some, no oil added, just whipped up nuts
• 120g 0% Greek yogurt
• 2 large eggs
• 120g liquid egg whites
• 20g chocolate whey protein
• 100g maple syrup
• 8g vanilla extract
• 45g cocoa powder
• 3g baking soda (½ tsp)
• 4g salt
• 100g chocolate chips
  • Feel free to use sugar free ones, if you'd like

Directions

1. Preheat oven to 350°F. Line an 8x8 pan with parchment paper.
2. In a large bowl, mash the baked sweet potato until completely smooth.
3. Add cashew butter, Greek yogurt, eggs, egg whites, maple syrup, and vanilla. Whisk until fully combined and smooth.
4. Stir in cocoa powder, chocolate whey, baking soda, and salt. Again, mix until smooth and lumpless. Sometimes the cocoa powder likes to be difficult, so give it some extra elbow grease.
5. Add in chocolate chips & fold through.
6. Pour batter into prepared pan and smooth the top.
7. Bake for 22 minutes, or until the center is just set. Do not overbake.
8. Let cool completely before slicing into 16 squares (this helps them firm up and stay fudgy). You can refrigerate them right away to slow the carry over cooking.

Nutrition & Macros Per Brownie (1 of 16)

Calories: 190

Protein: 8g

Carbohydrates: 23g

Fat: 9g

Fiber: 2g