Dark Chocolate Sweet Potato Brownies
By: Emily Rutherford
After our CrossFit Open potluck last week I got a lot of requests for this brownie recipe. While I can’t take credit for the recipe, I am more than happy to share, as it comes from my favorite local cookbook author Elyse Kopecky.
You may think it’s funny that your gym’s nutrition coach is sharing a brownie recipe… but if you know me at all, you know that chocolate is something I indulge in almost every day!
Good nutrition doesn’t have to mean deprivation or skipping the sweet stuff. Though a chocolate habit like mine means you have to make choices to make it healthier as well.
This easy recipe creates rich fudgy brownies with just the right amount of sweetness that are perfect for a more nutritious indulgence.
Before you dive in, here are three key takeaways about this recipe:
- Yes it is healthier than your average brownie, but it is still a treat! That means it should still be eaten in moderation.
- Using sweet potatoes, an unrefined carb, to replace the typical refined carbs (flour) means that these brownies have more vitamins and nutrients, but more importantly, more fiber. That fiber slows down how the sugars in these brownies are absorbed into your bloodstream. That helps to regulate your blood sugar and keep it more even, as opposed to a normal brownie which would create a blood sugar spike. Frequent blood sugar spikes and crashes lead to cravings, headaches, weight gain, moodiness, more hunger, diabetes, and more.
- This recipe primarily relies on maple syrup for sweetness, still sugar but slightly healthier than the classic refined white sugar. To keep in line with that, use dark chocolate chips as they will have a lower sugar content.
Dark Chocolate Sweet Potato Brownies by Elyse Kopecky
- 1 cup sweet potato purée
- ½ cup nut butter – – make sure to use one that is 100% nuts, no added sugars or oils.
- 6 tablespoons unsalted butter, melted
- Two eggs, whisked
- ⅓ cup maple syrup
- 1 teaspoon vanilla
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- 1 cup dark chocolate chips
- ½ teaspoon fine sea salt
- Preheat the oven to 350°. Line an 8 x 8“ baking dish with parchment paper..
- In a large bowl, combine the sweet potato purée, nut butter, butter, eggs, maple syrup, and vanilla. Stir thoroughly until smooth.
- Add cocoa powder, salt, and baking soda and stir until the dry ingredients are incorporated. Add the chocolate chips and stir again.
- Pour the batter into the baking dish and spread it into an even layer. If desired, sprinkle more chocolate chips on top. Bake until the top is firm and a knife inserted in the center comes out clean, about 45 minutes. Let the brownies cool slightly. Cut into squares.
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