If you are dieting or simply striving to eat healthier, it can be difficult to avoid the temptation of sneaking in a cookie here and a sleeve of Oreos there. Most of these snack foods we crave, however, are empty calories with loads of sugar.
Personally, I used to avoid all desserts like the plague when I first began getting into fitness and nutrition for fear that they would slow down my fat loss goals and sabotage my efforts to get a 6-pack. This made it extremely hard to adhere to a healthy diet since I constantly felt deprived and consequently fell off plan.
I have since learned that just because you are on a diet doesn’t necessarily mean that you have to avoid everything that slightly resembles a dessert. All you need is some smart cooking strategies, some simple recipe substitutions, and a little creativity to turn a sugary death trap into a delicious AND nutritious dessert.
The following healthy brownie recipe is one of my ‘go to’ recipes that will not only satisfy your sweet-tooth, but will do so in under 30 minutes of cooking time.
The Ultimate Sweet Potato Brownies
- 3/4 cup sweet potato puree
- 1 cup peanut or almond butter OR allergy-friendly sub
- 1 tsp pure vanilla extract
- 1/4 cup + 2 tbsp flour (Oat, white, or spelt flour all work, and readers have reported success with almond flour)
- 1/2 cup mini chocolate chips + more for the top, optional
- 2/3 cup granulated sugar of choice (I used stevia)
- 1/4 cup + 2 tbsp cocoa powder
- 1 1/2 tsp baking soda
- 1/8 tsp salt
- Preheat oven to 325 F. Line an 8-inch pan with parchment paper or grease well.
- Gently heat your nut butter until easily stir-able. Then whisk it together with the sweet potato and vanilla extract in a large bowl.
- In a separate bowl, stir together all remaining ingredients – make sure that baking soda is evenly incorporated!
- Pour dry into wet (not the other way around), and smooth into the prepared pan, scooping out all traces of batter and using a second sheet of parchment to really smooth it down evenly.
- Bake on the center oven rack 20 minutes. It will look a little underdone, but it firms up as it cools. (If, for some reason, yours is still too gooey after cooling, loosely cover and let it sit in the fridge a few hours.)
With Love From the Trench Kitchen,