By Paul Scally
Sweet Potato Brownies (SF)
7 steps
Prep:10minCook:20min
After my boxed brownie experiment where I found that sweet potato was the best oil replacement in brownies, I wanted to make a homemade batch using sweet potatoes as the base. The result is a low calorie brownie that is still just as delicious and fudgy as the one from the box. They're also nut free too, and have an increased fiber content. There's no weird ingredients; just sweetened by either sugar free syrup, maple syrup, or honey
Updated at: Thu, 25 Apr 2024 18:29:54 GMT
Nutrition balance score
Great
Glycemic Index
41
Low
Glycemic Load
3
Low
Nutrition per serving
Calories55.3 kcal (3%)
Total Fat2.6 g (4%)
Carbs7.3 g (3%)
Sugars1 g (1%)
Protein1.8 g (4%)
Sodium129.5 mg (6%)
Fiber2.2 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
16 servings
Instructions
Step 1
Preheat your oven to 350F and line an 8" square baking pan with parchment paper. Optionally, spray the paper with oil
Step 2
In a large bowl, mix together the dry ingredients - oat flour, cocoa powder, cornstarch, baking powder, baking soda, salt, and cinnamon
oats½ cup
cornstarch8g
baking soda½ tsp
baking powder½ tsp
salt½ tsp
cinnamon½ tsp
cocoa powder⅓ cupStep 3
In a separate bowl, mix together the wet ingredients - syrup, egg, applesauce, vanilla, melted chocolate and puree
sugar free syrup¼ cup
egg1 
unsweetened applesauce¼ cup
vanilla extract1 tsp
unsweetened chocolate56g
pumpkin puree1 cupStep 4
Add the dry ingredients into the wet, sifting if necessary. Fold with a silicone spatula until fully combined; don't over mix. The batter should be pretty thick
Step 5
Transfer the batter to your parchment lined pan, and smooth the top with your spatula
Step 6
Bake in a preheated 350F oven for about 20 minutes, or until a toothpick comes out mostly clean with some wet crumbs
Step 7
Let cool completely in the pan, preferably in the fridge for a few hours, before slicing with a plastic knife
Notes
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