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Best Sweet Potato Protein Brownies Recipe

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★★★★★

4.8 from 131 reviews

These Best Sweet Potato Protein Brownies combine the natural sweetness and moisture of mashed sweet potatoes with the rich, indulgent flavors of cocoa and chocolate protein powder. Enhanced with almond butter and sprinkled with pecans, these brownies offer a healthier twist on a classic treat, boasting a good balance of protein, fiber, and minimal added sugars. Perfect for a post-workout snack or guilt-free dessert.

Ingredients

Scale

Dry 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 (equivalent to ¼ cup sugar, use brand’s conversion chart)
  • ⅓ tsp Baking Soda

Wet Ingredients

  • 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)

Toppings

  • 1½ Tbsp Chopped Pecans (21g)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8” x 8” brownie pan or baking dish with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the unsweetened cocoa powder, both chocolate protein powders, unflavored whey-casein protein powder, zero calorie sugar replacement, whole wheat pastry flour, stevia sweetener, and baking soda until fully combined.
  3. Mix Wet Ingredients: In a large bowl, whisk together the mashed sweet potato, non-fat Greek yogurt, unsweetened almond milk, and vanilla extract until smooth and even.
  4. Combine Wet and Dry: Add the dry ingredient mixture to the wet ingredients, gently folding just until combined to avoid over-mixing, which can make the brownies dense due to the protein powders.
  5. Add Almond Butter and Pecans: Fold in the almond butter or tahini along with most of the chopped pecans, reserving a few for the topping. The batter should be thick at this point.
  6. Transfer to Pan: Pour the batter into the prepared baking pan and smooth the surface using a spatula or the back of a spoon.
  7. Add Toppings: Sprinkle the reserved chopped pecans on top and gently swirl on extra almond butter or tahini for added flavor and texture.
  8. Bake: Bake in the preheated oven for 27-30 minutes, or until the top is set and a toothpick inserted into the center comes out slightly damp but not wet.
  9. Cool and Serve: Remove from the oven and allow the brownies to cool completely before cutting into slices. Enjoy your protein-packed sweet potato brownies!

Notes

  • Use ripe, cooked sweet potatoes which can be steamed, roasted, or microwaved and then mashed.
  • Do not overmix the batter once protein powders are added, to maintain a light texture.
  • Whole wheat pastry flour can be substituted with a gluten-free flour blend for GF version.
  • You can substitute almond butter with tahini for a slightly different flavor profile.
  • To keep brownies moist, avoid overbaking; the toothpick should come out slightly damp.

Keywords: sweet potato brownies, protein brownies, healthy brownies, low sugar dessert, high protein dessert, gluten free option, vegan option with substitutions

Find it online: https://nataliereeve.com/best-sweet-potato-protein-brownies-recipe/