| | SWEET POTATO FUDGE BROWNIES

Author / Rachel Koo

Prep: 15 min / Total Time: 90 min / Servings: 8

Looking for a healthier spin to satisfy that holiday sweet tooth? Well say hello to these sweet potato fudge brownies! They are more rich in nutrients than your regular brownie while also being decadent and super fudgy! Easy to make and fun to dress up! This recipe was inspired by the minimalist baker

Macronutrients

Calories: 301

Protein: 4g

Carbohydrate: 39g

Fat: 17g

Ingredients:

  • 1 cup sweet potato puree
  • 2/3 cup maple syrup
  • 1/2 cup almond butter
  • 1 tsp pure vanilla extract
  • 1 1/2 tbsp coconut oil (melted)
  • 1/2 cup cocoa powder
  • 1/4 tsp sea salt
  • 1 tsp baking powder
  • 2/3 cup coconut flour
  • 1/2 cup chopped pecans
  • 1/4 cup chocolate chips (smart choice semi-sweet mini chips)

Drizzle

  • 1/4 cup chocolate chips (smart choice semi-sweet mini chips)
  • 1-2 tbsp coconut oil

Reindeer Toppings (optional)

  • 16 pretzels
  • 8 red m&m’s
  • 8 marshmallows
  • 16 small chocolate chips

EQUIPMENT NEEDED

  • Baking pie dish – 8 3/4″ diameter

METHOD

Step 1: Preheat oven to 375 F

Step 2: For the sweet potato puree, cut the sweet potato in half and place skin side up on a lined baking sheet. Bake for 30 -40min, or until tender. Once finished, remove from the oven and allow to sit for 5 minutes, peel the skin off and mash in a mixing bowl

Step 3: Drop oven temperature for 350 F

Step 4: In the mixing bowl with the sweet potato puree, add in the wet ingredients. Maple syrup, almond butter, vanilla extract, and melted coconut oil. Stir until fully combined

Step 5:  Add dry ingredients. Cocoa powder, sea salt, baking powder, and stir until combined. Slowly add the coconut flour and stir until a thick, smooth batter is achieved

Step 6: Add the chopped pecans and chocolate chips to the batter and mix until evenly combined

Step 7: Line a baking dish (8 3/4” diameter) with parchment paper and pour in batter. Use your spatula to spread evenly in the dish. 

Step 8:  Place in oven and bake for 30-35 minutes. When the edges appear slightly dry and it passes the toothpick test, it is ready to come out of the oven!

Step 9: Allow to cool for 45-60 minutes remove from the baking pan and slice evenly into 8 pieces

Step 10: Melt coconut oil and chocolate chips for the drizzle in a saucepan over low heat. With a spoon, generously drizzle over brownies and allow to cool

Step 11: To dress up your brownies as reindeer: For the eyes, cut the mini marshmallows in half, and stick a mini chocolate chip for the pupil, on the sticky side of the cut marshmallow. The red m&m will serve as a nose and the antlers will be the pretzels!

Perfect Pairings:

This recipe pairs perfectly with our tired and tested nutrition protocols.
Leaning Protocol
Bulking Protocol

Alternatively, level-up your nutrition with our one-on-one Nutrition Coaching. Get a bespoke plan tailored to match your specific needs by one of our Power Athlete nutrition ninjas. Hit us up and we will steer you towards your goals.

Related Content

PODCAST: PA Radio Ep 559 – Just Tell Me What, When & How To Eat
BLOG: Tip The Scales In Your Favor by Rob Exline
RECIPE: One Pan Greek Style Chicken by Rachel Koo

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AUTHOR

Rachel Koo

Rachel has enjoyed sport her entire life and embarked on her coaching career in 2012. Starting as a personal trainer in various gyms, she eventually found CrossFit which lead her to CrossFit Football. In 2015 Rachel completed her CrossFit Football certification which opened up many doors of opportunity within coaching. Since then she has completed Power Athlete Methodology course, earned her Block 1 and put that knowledge into action coaching collegiate level athletes. Throughout the years training, proper nutrition and lifestyle habits have been the pillars in helping her clients and athletes achieve their true potential. Rachel currently working as a performance coach applying the Power Athlete principles with all of her clients.

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