Reduced Sugar Brownies

These brownies are lower in both sugar and fat while compromising on flavor as little as possible. They're not sugar free nor fat free. They still contain added sugar from honey and chocolate chips, and well as the fat from the unsweetened chocolate. These fudgy, flourless, gluten free brownies serve as a great introductory healthy baking dessert. By splitting the sweetening between honey and liquid monk fruit, this keeps the added sugar and calories lower. The unsweetened chocolate provides a rich chocolate flavor for less fat than a stick of butter. And the sweet potato provides both sweetness and moistness that would typically come from the white sugar and added butter. Compared to my standard brownie recipe, this batch contains about half the calories, even when you account for adding chocolate chips

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 350F. Line a 9" baking pan with parchment paper, and lightly grease with oil

Step 2

In a large bowl, mash your sweet potato with the back of a fork until smooth. Stir in the following with a silicone spatula - egg, honey, liquid monk fruit, vanilla, baking powder, and salt

Step 3

Break your chocolate into chunks, and add to a small microwave safe bowl. Microwave for 1 minute, stirring halfway, until you have a smooth melted chocolate

Step 4

Pour the melted chocolate into the large bowl, and mix until fully combined. Fold in most of the chocolate chips, reserving some for the top

Step 5

Transfer the batter to the pan, and smooth out the top. Top with your remaining chocolate chips, and lightly them press down into the batter

Step 6

Bake at 350F for about 30 minutes, or until the top is just set and a toothpick to the center comes out with some wet crumbs. The internal temperature should register about 200F

Step 7

Transfer to the fridge. Let chill for at least 30 minutes to cool down before cutting with a plastic knife

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