Oct 292013

Can you guess what the secret ingredient to these brownies are? How are they ‘flourless’ … what holds them together?

Why… it’s Sweet Potato!!

Don’t cringe if you aren’t a sweet potato fan – I promise you can’t even taste the sweet potato one bit, but they sure do lend these brownies a delicious moist texture and help to keep the fat content down!

I came across this recipe by the lovely Maria & Lisa from The Healthy Diaries. Since I had yet to work with sweet potato as the base of a brownie, I thought I’d give it a whirl, and add a couple tweaks of my own!

I made brownies using black beans ages ago on the blog and they turned out wonderfully, so I figured sweet potatoes could do the trick too!

Sweet potato is a fantastic little root vegetables full of nutrients! It has tons of Vitamin B, C, and D… is chock full of iron and magnesium, and has a great amount of filling fiber!

I was a little worried these brownies might turn out dry because of the lower amount of added fats, but they were perfectly moist – even with my own addition of Chocolate Whey Protein from North Coast Naturals!

I love to add natural protein powder to baking if it works because typically most baked goods are just a carby-overload and I find the protein helps to balance out the nutritional value a bit!

Protein powder definitely doesn’t always work in baking though and I’ve had many failures with whatever I’m baking turning out dry – so the sweet potato did an extra great job keeping these brownies moist!

Although the brownies tasted great on their own, I wanted to add just a little something extra to take them to the next level! I decided to bring in some extra healthy fats and add a smear of natural peanut butter to each, then give them a sprinkling of sea salt!

I don’t know about you but I love salty and sweet!

The brownies kept great in my refrigerator over the few days they lasted (staying nice and moist!), and they passed the Mother-In-Law Approval Test, as we had the in-laws in town this weekend and I had the brownies taste tested!

My mother in law is an amazing cook/baker and so the fact that she gobbled one of these up was a great sign!

They sure didn’t last long though – so I think it’s time to whip up another batch! This time I plan to bake these in a muffin mold for cupcakes, and try a lightened up cream cheese frosting on top! :)

Flourless Chocolate Brownies with Salted Peanut Butter Topping (Gluten Free!)
  • ⅔ cup mashed sweet potato (I cut and boiled my sweet potato prior to mashing)
  • ¼ cup natural chocolate protein powder (optional, I used North Coast Naturals whey isolate)
  • ⅓ cup raw cocoa powder
  • 2 tablespoons extra virgin coconut oil
  • 1 tablespoon raw honey
  • 4 packets of Sweet Leaf Stevia (can sub for 2 extra tablespoons raw honey)
  • 2 large eggs
  • ½ tsp baking soda
  • ½ tsp salt
  • 4 tablespoons of natural peanut butter (optional, for topping)
  • sprinkle of sea salt (optional, for topping)

  1. Preheat oven to 350 degrees.
  2. Place all ingredients except the peanut butter/sea salt topping into a blender or food processor.
  3. Mix everything until smooth.
  4. Pour into a well greased 8×8 baking pan.
  5. Bake for 20 minutes, or until a toothpick pulls clean.
  6. Allow brownies to cool completely before cutting.
  7. Cut into 9 squares, and smear ½ tablespoon of natural peanut butter over each, then sprinkle with sea salt.
  8. Enjoy!

Nutritional value does not include peanut butter topping! With the peanut butter topping (1/2 tablespoon) – the values are 144kcal/10g carb/9g fat/ 7g protein/ 3g fiber/ 4g sugar per brownie!

Nutritional Information
Serving size: 1 brownie Calories: 94 calories Fat: 5g Carbohydrates: 8g Sugar: 3g Fiber: 2g Protein: 5g

Β *Recipe mildly adapted from The Healthy DiariesΒ 


Just a reminder, TOMORROW, I am launching the new blog design!!! So – if you stop by the blog and it’s under maintenance, don’t fret, it won’t be long until it’s back up and running with a beautiful new look!

Have a lovely Tuesday!


Nutritionist in the Kitch


  19 Responses to “Flourless Chocolate Brownies with Salted Peanut Butter Topping (Gluten Free!)”


    Hi Christal,

    I love your blog and have been trying to eat a lot cleaner and your recipes are really helping. I actually find all of them really amazing.

    Can I just ask what peanut butter u use because I think the one I have is not ideal. With all the *controversies* regarding peanut butter I just to make sure I pick the right one. ;) ;)

    Thank you again.



      Hey Hemi! Any peanut butter that has one ingredient… PEANUTS, is fine! Lol – no added oils, or sugars. the only thing that could be added is salt if you prefer a salted peanut butter. For brands I love “Nuts To You”, “Maranatha”, “Adams”.. :)


    [...] 26. Flourless Sweet Potato Chocolate Brownies with Salted Peanut Butter Sweet potatoes in brownies? These airy, protein-rich treats just might change the way we think about vegetables for dessert. The peanut butter acts as a healthy “frosting,” and does a great job at balancing the recipe’s sweet and savory qualities. [...]


    These brownies look amazing! I can’t wait to make them for me and my fiance to try! :)


    They look healthier than the sweet potato brownies I used to make which had about 8oz of dark choc in the recipe! I’ll have to give it a go


    Can’t wait to check out your new design tomorrow! And I’m already thinking about veganizing these bad boys! ;)


    Mighty heavens those brownies look good! :D

    Might just have to have a go at making them, mmmmm :D I hope you’re having a terrific Tuesday :D x


    Don’t boil your potatoes for mashing – steam them! They get much less watery/mushy. It took us precisely one time steaming instead of boiling our potatoes to know that we will never boil potatoes again.


    They look epic.

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