Not only are these sinfully delicious but they’re HEALTHY! Shhhhh don’t tell my boys! I try to make one healthy sweet each week and keep them switched up so my boys don’t get bored. This week, we’re enjoying these amazing brownies! They’re super moist and don’t have any flour, butter, oil or sugar in them. The only problem with them is they don’t last long enough! I’m a dark chocolate lover, so I decided to use dark chocolate cocoa and dark chocolate chips in this batch. If you prefer milk chocolate, feel free to use that instead of the dark chocolate.
There’s 5 ingredients and that’s it!
Remember those sweet potatoes that I cook on Sunday for the week ahead? This week I threw in an extra one. You’ll need to cook one large or two average sweet potatoes in advance for this recipe. (The potato pictured was exactly 1 cup.)
Preheat the oven to 350°.
- 1 cup of sweet potato – mashed
- 1/2 cup of almond butter – melted
- 2 Tablespoons maple syrup
- 4 Tablespoons cocoa powder
- Sprinkle of chocolate chips
Spray a loaf pan or small brownie pan with Olive Oil. Mix the almond butter and maple syrup together in a glass bowl. If needed, heat the mixture in the microwave for 30 seconds to melt the almond butter. In a mixing bowl, mix the sweet potato and cocoa, then add the almond butter and maple syrup. Mix all four ingredients together until smooth and pour into the loaf pan. Sprinkle the top with the chocolate chips and bake in the oven for 20 mins until cooked all the way through. Cool completely before cutting. IF there’s any left after your family digs in, these are best kept in the refrigerator.
I cut these into 6 brownies – 1 brownie is 215 calories of sinfully delicious YUM!