Introduction

These Best Sweet Potato Protein Brownies combine rich chocolate flavor with the natural sweetness and moisture of sweet potatoes. Packed with protein powders and healthy fats, they make a satisfying, nutritious treat that’s perfect for any time of day.

A close-up image of a single thick slice of chocolate brownie with a moist, dense, and slightly crumbly texture. The brownie is dark brown with visible pieces of walnuts embedded inside and on top, adding a contrasting light brown color. The top surface looks slightly cracked and shiny, with clusters of nuts spread unevenly. The slice sits on a white marbled surface, with more brownies blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup Unsweetened Cocoa Powder (or Cacao Powder, 40g)
¼ cup Chocolate Protein Powder (Whey-Casein, 23g)
¼ cup Chocolate Protein Powder (Whey, 23g)
½ scoop Unflavored Whey-Casein Protein Powder (15g)
¼ cup Whole Wheat Pastry Flour (30g)
2 Tbsp Zero Calorie 1:1 Sugar Replacement (24g)
Stevia Sweetener (¼ cup sugar worth, use your brand’s conversion chart)
⅓ tsp Baking Soda
1 cup Mashed Sweet Potato (240g, from about 1 large sweet potato)
⅓ cup Non-fat Greek Yogurt (75g)
½ cup Unsweetened Almond Milk (120ml)
1 tsp Vanilla Extract
3 Tbsp Almond Butter or Tahini (48g)
1½ Tbsp Chopped Pecans (21g)

Instructions

Step 1: Preheat your oven to 350°F and line an 8” x 8” brownie pan or baking dish with parchment paper.
Step 2: In a bowl, whisk together cocoa powder, chocolate protein powders, unflavored protein powder, zero calorie sugar replacement, whole wheat pastry flour, stevia sweetener, and baking soda until combined.
Step 3: In a large separate bowl, whisk the mashed sweet potato, non-fat Greek yogurt, almond milk, and vanilla extract until smooth.
Step 4: Add the dry ingredients into the wet ingredients and gently fold until just combined. Be careful not to over-mix to avoid dense brownies.
Step 5: Fold in almond butter or tahini and most of the chopped pecans, reserving a few pecans for topping. The batter should be thick.
Step 6: Transfer the batter into the prepared pan and smooth the top with a spatula or back of a spoon.
Step 7: Sprinkle the remaining pecans on top and swirl on some extra almond butter or tahini for added richness.
Step 8: Bake for 27 to 30 minutes, or until the top is set and a toothpick inserted in the center comes out slightly damp.
Step 9: Remove from oven and let cool completely before slicing. Enjoy your protein-packed sweet potato brownies!

Tips & Variations

For a gluten-free version, substitute whole wheat pastry flour with oat flour or almond flour.
Use your favorite chocolate protein powder blend; just make sure the total protein powder amount stays the same.
Add a pinch of cinnamon or espresso powder to enhance the chocolate flavor.
Swap almond butter for peanut butter or sunflower seed butter depending on your preference.
For extra moist brownies, do not over-bake; remove as soon as the center is just set.

Storage

Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. To reheat, warm briefly in the microwave or let come to room temperature for the best texture.

How to Serve

A square slice of rich, dark brown chocolate brownie sits on a white plate, topped with visible chunks of walnuts and glossy chocolate chips. The texture of the brownie appears moist and slightly crumbly, with a bite taken out and held on a silver fork resting on the plate. Nearby, another similar slice is on a second white plate, with a similar dark rich color and nut and chocolate chip toppings. To the left, a glass of milk is partially visible. All items are placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potato instead of fresh?

Yes, canned sweet potato puree can be used as a convenient alternative. Just ensure it’s well drained if needed and measure to match the weight called for in the recipe.

What if I don’t have stevia sweetener?

You can skip the stevia entirely or adjust sweetness by adding a small amount of honey, maple syrup, or your preferred natural sweetener. Just reduce other liquid ingredients slightly to maintain batter consistency.