By I've been after a really, really fudgy, better-for-you brownie for a long time, and finally these sweet potato protein brownies deliver without protein powder! These have 7g of protein per slice (thanks to egg whites and nut butter), which is triple a standard brownie!
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Ok, real talk if you've been searching for seriously good brownies (regardless of being better for you), then you're in the right place! Most protein brownies rely on protein powder, or they are more cake-like because they use dairy, like my cottage cheese brownies. Which while good, they are a different style of brownie entirely.
Not only are these rich and decadent, but they are sweetened entirely with sweet potatoes and maple syrup. They're quick and easy and most importantly - delicious!
Jump to:
quickly cook your sweet potato
I actually like to make my sweet potato right before mixing the batter because they the chocolate stays nice and melty when mixing everything. To cook them in the microwave simply follow these steps:
- Prick with a fork many times, all the way around
- Wrap in a damp paper towel and microwave for 5-7 minutes, checking half way through
- Remove carefully as it will be uber hot! Let it cool just enough to cut open and scrape out the insides
key ingredients & swaps
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Brownie Mush: These are just premade 5.5 oz containers of chocolate protein overnight oats. I developed this recipe on accident because I needed to use up the Mush containers, but fear not if not using mush, simpy swap for 1.25 cups rolled oats + ⅓ cup cocoa powder + 1 teaspoon vanilla extract + 3 tablespoon egg whites
- Sweet potato: I used 2 small sweet potatoes but one large is fine too.
- Nut butter: I prefer almond butter but peanut butter works too and will have more protein. It will also just have a more pb cup vibe.
- Maple syrup: For sweetness! Coconut sugar or brown sugar works too but I don't care for the taste of honey in these.
- Egg whites: Or you can use 1 whole egg.
- Dark chocolate: Chocolate chips or a bar is fine - some for melting and some for sprinkling into the batter. Just melt it first in 30 second increments so it doesn't sieze up on you and burn.
- Baking soda: For a little lift.
- Salt: Don't forget the salt to amplify the chocolate flavor!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
I know overnight oats sound weird - here's the swap!
I know this is not an everyday item in your kitchen, so here's the replacement:
- 1.25 cups rolled oats
- ⅓ cup cocoa owder
- 1 teaspoon vanilla extract
- 3 tablespoon egg whites
- 2 tablespoon hemp seeds (to make up for the protein lost from the protein oats)
step by step: tips to nail this recipe every time
- Use the sweet potato when it's hot; this keeps the chocolate nice and melty when mixing it in.
- Mash the sweet potato first so that it fully incorporates into the batter.
- Blend the oats and egg whites well! We want a smooth fudgy brownie not chocolate protein baked oats.
quick recipe video
underbake your brownies!
In my opinion, you should be questioning if they are still raw, ha! So bake until the edges are set, but the center is still soft.
troubleshooting & testing notes
how to get that clean slice
As hard as it is, the best way to get a clean brownie slice is to wait until they are cool. Then run your knife under hot water between each slice (dry it off though). This will get those nice clean slices.
make them your own!
Feel free to add crushed peanut butter cups, nuts, seeds, or espresso powder to customize these to your liking.
Recipe
sweet potato protein brownies without protein powder
Ingredients
- 2 MUSH chocolate brownie overnight oats containers (5.5 oz each, see notes for swaps)
- ¾ cup mashed sweet potato (about 2 small potatoes)
- ½ cup nut butter (almond, peanut, or sunbutter)
- ⅓ cup maple syrup (or coconut sugar or brown sugar)
- ¼ cup egg whites (or 1 large egg)
- ¼ cup dark chocolate chips (melted and slightly cooled)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup dark chocolate chips
Before you start!
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Instructions
- Preheat oven to 325°F. Line an 8x8 baking pan with parchment paper. A 9x9 pan works too, but they will just be thinner (I used a 9x9 in these photos).Make your mashed sweet potato by cooking the 2 small sweet potatoes (or 1 large) in the oven or prick them all over, wrap in a wet paper towel, and microwave for 5-7 minutes until soft. Remove carefully.
- Add both 2 MUSH chocolate brownie overnight oats containers⅓ cup maple syrup, and ¼ cup egg whites to a blender and blend until completely smooth. No oat chunks.Melt your ¼ cup dark chocolate chips in 30 second increments.
- Scoop out the inside of the sweet potatoes and add it to a large bowl (it's fine if it's hot). Mash well. Then add in the ½ cup nut butter, melted dark chocolate, blended oat mixture, 1 teaspoon vanilla extract, 1 teaspoon baking soda, and ¼ teaspoon sea salt and mix until well combined.
- Fold in most of the ½ cup dark chocolate chips (or chopped pb cups), reserving a small handful for the top.
- Pour batter into prepared pan, smooth the top, and sprinkle remaining chocolate chips over everything. Bake at 325°F for 28-30 minutes, until the edges are set and the center has just a slight jiggle.
- Cool completely in the pan before slicing (if you can wait!!). They firm up a lot as they cool and will slice much cleaner.
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
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