I will not easily say about a recipe it’s “the best” because tastes are so individual. But this simply is THE BEST healthy brownie I’ve ever made. Period.
Over the past years, I’ve experimented a lot with healthy brownie recipes. Some were quite successful, others closer to kitchen nightmares. But this one has instantly been adopted by husband, children, children’s friends, our friends, and anyone who ever came across this delicious chocolate brownie.
And no one has ever guessed its secret ingredient… SWEET POTATOES. This starchy vegetable is so versatile and its sweet taste makes it a perfect ingredient to use in desserts or sauces. Or for some, it makes an excellent candidate to trick picky little eaters into having veggies for dessert.
Sweet potatoes have many health benefits:
High concentration of carotenes, which are good for the eyes, the heart, and skin, and support the immune system
Powerful antioxidants as they are very high in vitamin C
Rich in several B-vitamins (B2, B5, B6, B7) which help our bodies convert food into fuel, providing us lasting energy
High in fibre, which is essential for proper digestion and metabolism
Other health-promoting ingredients in this recipe are: almond butter, eggs, coconut oil, and raw cacao powder. This powerful combination of healthy ingredients raises this humble brownie to the level of a true superfood.
The texture is light and gooey and it tastes like real chocolate (not some sugar-loaded chocolate powder used in many commercial equivalents).
Tip: I usually throw a few whole sweet potatoes in the oven whenever I’m baking something. That way I always have a few ready to use in salads, sauces, or desserts. They usually take 45 minutes to an hour depending on their size. Make sure to pierce a few holes in the skin before baking.
If you struggle to find healthy snack ideas for your children, make sure to read this post: Healthy snacks for kids or download my free ebook "20 sugar-free snacks for kids" right below this post.
5 minutes + baking, cooking, or steaming sweet potatoes
35 minutes (without preparation of sweet potatoes)
about 16 small brownies
2 medium sweet potatoes, cooked, baked or steamed, and peeled, and chopped (about 350g/12.3 oz.)
¾ cup almond butter (250g/8.8 oz.)
½ cup virgin coconut oil (120 ml/4 oz.), melted but not hot (otherwise your eggs will cook)
¼ cup maple syrup (70 ml/2.3 oz.)
1 tbsp. vanilla extract
½ cup pure (raw) cacao powder (50g/1.7 oz.)
½ tsp. baking soda
½ cup dark chocolate chips (80g/2.8 oz.)
Preheat the oven to 180° C or 350° F
Blend all ingredients except chocolate chips in a food processor
Stir in chocolate chips
Pour into a greased rectangular baking dish (mine is 21 cm x 21 cm or 8.3 x 8.3 inch)
Bake for 20-30 minutes or until a knife comes out more or less clean
Allow to cool before eating