sweet potato protein brownies without protein powder
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!
Servings: 9
Calories: 269kcal
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
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
No MUSH? Sub 1.25 cups rolled oats + ⅓ cup cocoa powder + 1 teaspoon vanilla extract + 3 tablespoon egg whites (additional) + 2 tablespoon hemp seeds — blend together with everything else and use in place of the blended MUSH.
Nut butter: Sunbutter makes this nut-free. Peanut butter has more protein but it tastes very peanut buttery.
Storage: Store covered at room temperature for up to 3 days, or refrigerate for up to 1 week. Freeze individually wrapped for up to 3 months.
Nutrition
Serving: 1slice | Calories: 269kcal | Carbohydrates: 29g | Protein: 7g | Fat: 14g | Fiber: 3g | Sugar: 16g