These flourless sweet potato brownies are the perfect dessert! Until you’ve had these, you haven’t truly experienced sweet potato brownies. They have a moist (sorry, gooey) middle, a slightly crunchy top, and just the right amount of melting chocolate. They are everything you want in a brownie.
Time: 40 mins (Prep Time: 15 mins / Cook Time: 25 mins)
Servings: 12 brownies
Ingredients
Wet Ingredients:
- 1 cup sweet potato cooked and mashed (about 1 medium sweet potato)
- 2 teaspoon vanilla extract
- ½ cup pure maple syrup
- 1 + ½ tablespoon C8 MCT Oil
- ¼ cup peanut butter
- 1 egg
Dry Ingredients:
- 1/3 cup cacao powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup Complete Truth Protein
Optional (but highly recommended)
- ½ cup chocolate chips
- ½ cup walnuts chopped
Directions
- Preheat oven to 350F
- In a large bowl combine sweet potato, vanilla, maple syrup, egg, peanut butter and MCT Oil
- Add the Complete Truth Protein, cacao powder, baking powder and salt to the wet ingredients, stirring well
- Once a batter has formed, add in the mix-ins you have chosen to add (chocolate, walnuts, etc.)
- Pour batter into a prepared 8×8 baking pan (I like to add additional mix-ins on top here as well!)
- Bake for about 22-28 minutes or until the top begins to brown and a toothpick inserted into the middle of the brownie pan comes out clean
- Once brownies are down, remove from oven, allow to cool and drizzle with melted chocolate if desired
