I LOVE BROWNIES! I’m not going to lie…In my “previous life” there was really nothing better than a large Diet Coke and brownies. I recall many a Fourth of July picnic that consisted of NO real food…only my “Dream Team” of chocolate goodness and sugar free fizz.
But then I got smart and realized my body needed REAL FUEL by way of nutrients! Life changed for the better!
Today is an exceptionally happy day! I realized I can “have my brownie and eat it too!” I’ve created a guilt free brownie with one of my favorite, healthy, “go to’s”….Look to the Sweet Potato.
Here’s what I really love about this baked concoction, it uses few ingredients, the items are likely already in your kitchen, no refined sugars are used, and this comes together quickly for a healthy dessert that your whole family will devour and ask for more….Just don’t mention until they’re all gone that they were indulging in a nutrient dense sweet potato…amongst a symphony of other clean choices!
- 1 cup nut butter (almond or cashew), melted
- 2 T Vermont Village Organic Apple Butter
- 2 T Spring Tree Maple Syrup
- 1 cup mashed, baked sweet potato (approximately 1 large)
- 1/2 cup Purium Organic MVP Chocolate Kids **
** Alternatively, Dark Cocoa or Cacao Powder may be used as well as your preferred chocolate chip variety.
- Preheat oven to 350 degrees and line 8 x 8 baking dish with parchment paper.
- Place nut butter in a medium sized microwave safe dish and melt on low power until creamy.
- Add apple butter and maple syrup to nut butter mixture and stir to a smooth consistency.
- Stir in mashed sweet potato and MVP Chocolate Protein powder to nut butter mixture. This will thicken up, and do not overstir as the consistency will be altered.
- Spread brownie batter into lined and greased dish. Smooth the top and sprinkle with chocolate morsels and pecans if desired.
- Bake 30-35 minutes or until top is firm. Allow to cool entirely. Slice, serve, and enjoy! Best served with a dollop of Vanilla Coconut Ice Cream!
A smaller baking dish will yield thicker brownies. My 8 x 8 dish created a brownie approximately 2/3″ in height.