Fudgy Sweet Potato Protein Brownies
Made in one bowl with 10-ingredients, these rich and fudgy brownies provide 7 grams of protein per serving! They also happen to be oil-free, flourless and refined sugar-free.
Ok guys, if you’re like me and hesitate when you hear the words “sweet potato” and “brownies” in the same sentence, I get it. I completely get it. But here’s the thing, you’re really going to want to look beyond labels this time because SWEET POTATOES MAKE FOR SOME DAMN GOOD BROWNIES.
Sweet Potato Brownie Ingredients and Substitutions
- Sweet Potato Puree- I typically just scrape out the flesh of a (cooled) baked sweet potato into a measuring cup and then add it to the bowl for the brownies. If the potato has a somewhat stringy texture, you may want to blend it with the maple syrup in a blender first, then add it to the bowl. That step isn’t necessary but if you’re funny about stringy pieces in your brownies then I would recommend it. You could also use canned sweet potato puree to save time.
- Pure Maple Syrup- I know this isn’t the cheapest ingredient but I love it because it’s packed with antioxidants and the texture works so well in baked goods, as opposed to honey which can be much thicker and difficult to work with in some recipes. Because the batter for this recipe is already super thick, I recommend sticking with maple syrup or a liquid sweetener of a similar consistency.
- Tahini- There’s something about the nuttiness of tahini that makes for perfect brownies. It’s definitely my favorite but you could get away with substituting almond butter, peanut butter, or even cashew butter.
- Plant Milk- Any kind of milk will work here. I tend to go for unsweetened organic soy milk.
- Cocoa Powder- Unsweetened cocoa powder is ideal. Cacao powder tends to be more bitter and may require more sweetener as a result.
- Protein Powder- The first couple of times I made these I used chocolate protein powder and much less cocoa powder however, I found I could make the protein content higher by using a plain unsweetened protein powder instead. I’m sure a vanilla protein powder would also be delicious, just keep in mind if it has sweeteners, it will make the brownies taste sweeter.
- Baking Powder- This ingredient will help leaven the brownies.
- Salt- If your protein powder or nut butter (if applicable) has added salt then you’ll definitely want to omit this. Otherwise just a bit of salt helps balance out the sweet flavor of the brownies.
- Chocolate Chips- These aren’t entirely necessary but they make the brownies so much better, in my humble opinion. Enjoy Life’s dark chocolate chips are my favorite.
- Walnuts or Pecans- You’re either going to feel very strongly against this or for it but, because the brownies have a very dense and fudgy texture, I like to incorporate chopped nuts for some crunch. It’s kind of like the Little Debbie fudge brownies we used to eat as kids. :)
What if I don’t have protein powder?
You can try substituting equal amounts oat flour instead. Disclaimer: I haven’t tested it this way but it seems like it would work well!
Steps to Make Sweet Potato Brownies
- Once you have the flesh from your baked sweet potato (or canned puree), you’ll add it to the bowl with the maple syrup, tahini, milk, and vanilla then whisk until smooth (or as smooth as possible).
- Add the cocoa powder, protein powder, baking powder, and salt. Fold until a batter forms. It’s going to seem super dry at first but keep folding until a thick batter forms.
- Fold in your chocolate chips and nuts.
- Transfer to an 8×8-inch baking dish. Bake for 30 mins then cool and enjoy!
How to Store Leftovers
Once the brownies have cooled completely, you can store them in an airtight container in the refrigerator for up to 1 week.
I haven’t tried freezing them yet but it seems like they would freeze well if completely cooled and sealed tight.
Looking for more protein packed treats?
- Pumpkin Protein Waffles
- Vegan Protein Energy Bites
- 5-Ingredient No-Bake Chocolate Peanut Butter Protein Bars
- Chocolate Cherry Protein Smoothie
Fudgy Sweet Potato Protein Brownies
- 1 cup sweet potato puree, *flesh from a baked sweet potato
- ⅓ cup pure maple syrup
- ⅓ cup tahini, or peanut/almond butter
- 1 teaspoon vanilla extract
- ¼ cup dairy-free milk, I like unsweetened soy milk
- ½ cup unsweetened cocoa powder
- ½ cup plain unsweetened protein powder, or sub oat/wheat flour
- 1 teaspoon baking powder
- ¼-½ teaspoon sea salt
- ½ cup dark chocolate chips
- ¼ cup chopped walnuts or pecans, optional
- Preheat the oven to 350°F. Lightly grease or line an 8x8-inch baking pan with parchment paper.
- In a large bowl, combine the sweet potato, maple syrup, tahini, vanilla, and milk. Whisk until smooth.
- To the bowl, add cocoa powder, baking powder, protein powder and salt. Using a spatula, fold together until a batter forms. It will seem very dry at first but don't worry! Just keep stirring and thick batter will start to form.
- Lastly, fold in the chocolate chips and chopped nuts (optional). Transfer batter to the baking dish and smooth out to the edges. Bake for about 30 minutes, until firm. Allow to cool completely before cutting and serving. Leftovers can be stored in an airtight container in the refrigerator for up to 1 week.