High Protein Sweet Potato Brownie
Indulge in guilt-free decadence with these High Protein Sweet Potato Brownies—an irresistible blend of rich chocolate flavor and nutritious ingredients. Perfect for satisfying your sweet tooth while supporting your fitness goals, this recipe features mashed sweet potatoes as the secret to their moist, fudgy texture and almond flour for a gluten-free base. Infused with chocolate protein powder, these brownies are a powerhouse dessert that packs extra muscle-building benefits. Sweetened naturally with maple syrup and enhanced with almond butter for a dose of healthy fats, they’re a wholesome treat that’s both delicious and nourishing. Optional dark chocolate chips add a gooey, melt-in-your-mouth finish, while the quick 15-minute prep time makes them an easy, go-to snack or dessert. Whether you’re meal prepping or craving a nutritious post-workout bite, these high-protein, vegan-friendly brownies are sure to hit the spot!
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Ingredients
- 300 grams Sweet potatoes (mashed, cooked)
- 100 grams Almond flour
- 50 grams Cocoa powder (unsweetened)
- 60 grams Protein powder (chocolate flavor, plant-based or whey)
- 80 grams Maple syrup
- 60 grams Almond butter (or any nut/seed butter)
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 120 milliliters Non-dairy milk (like almond or oat milk)
- 50 grams Dark chocolate chips (optional)
Directions
Step 1
Preheat your oven to 180°C (350°F) and line an 8x8 inch baking dish with parchment paper.
Step 2
In a large mixing bowl, combine the mashed sweet potatoes, almond butter, maple syrup, and vanilla extract. Mix until smooth and well incorporated.
Step 3
In a separate bowl, whisk together the almond flour, cocoa powder, protein powder, and baking powder.
Step 4
Gradually add the dry ingredients to the wet ingredients, alternating with the non-dairy milk, and mix until a thick, smooth batter forms.
Step 5
Fold in the dark chocolate chips if using, ensuring they are evenly distributed in the batter.
Step 6
Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
Step 7
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 8
Let the brownies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing into 9 squares.
Step 9
Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Nutrition Facts
| Serving size | (830.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2094.7 |
| Total Fat 111.6g | 0% |
| Saturated Fat 19.6g | 0% |
| Cholesterol 10mg | 0% |
| Sodium 952.2mg | 0% |
| Total Carbohydrate 231.7g | 0% |
| Dietary Fiber 49.5g | 0% |
| Total Sugars 119.8g | |
| Protein 90.1g | 0% |
| Vitamin D 50.7IU | 0% |
| Calcium 991.7mg | 0% |
| Iron 22.1mg | 0% |
| Potassium 3215.1mg | 0% |
Source of Calories