Snackworthy & Fudgy Sweet Potato Protein Brownies

by Chris Miquel October 07, 2015 1 Comment

Snackworthy & Fudgy Sweet Potato Protein Brownies

You want to eat right and avoid sweets, but it’s so hard when there are cookies and brownies and ice cream and doughnuts in the world. How can you resist? It feels like there’s an entire industry of sugar sirens out to sabotage your best efforts at healthy eating!

Look, I believe in dessert. I support cheesecake and apple pie. And when I have a cheat day, I have zero problem eating dessert after every meal--including breakfast. But what about those on-the-wagon days? How do you muzzle the sweet-toothed devil on your shoulder whispering, “Oh honey, it’s just one cookie! Ooh, and I think it’s National Milkshake Day!”? 

Feed that devil stealth-health brownies! Trust me, it’ll shut that guy right up. And bonus, the good diet angel on your other shoulder will be happy with the protein and fiber you’re taking in under cover of chocolatey decadence.

These brownies use sweet potato as their base, which might sound a little odd but produces a rich, sweet, dense brownie made fudgy with melted dark chocolate, cocoa powder, and chocolate protein powder. The sweet potato keeps these moist and dense; they’re not rubbery like many other protein brownies.

If you’re going to cheat, by all means, go big. But if you want something genuinely yummy to take the edge off without derailing your diet, try these Sweet Potato Protein Brownies


  • 400 g sweet potato, raw, peeled
  • 2 tbsp oat flour
  • 1/2 tsp cinnamon
  • 1/2 tsp baking powder
  • 2 tbsp unsweetened cocoa powder (I like Hershey's Special Dark)
  • 1 scoop chocolate whey protein (I like Dymatize Elite Chocolate Fudge)
  • 1/2 tsp Stevia extract powder
  • 1/2 tsp coconut oil
  • 100 g dark chocolate chips
  • 3 large egg whites
  • 1 scoop chocolate whey protein (I like Dymatize Elite Chocolate Fudge)


  1. Preheat oven to 350 degrees F. Grease an 8x8-inch baking pan with nonstick pan spray.
  2. Cube sweet potato and microwave, covered, for 5 to 6 minutes, until tender; let cool 10 minutes. Place sweet potatoes in food processor and process until smooth. Add oat flour, cinnamon, baking powder, cocoa powder, whey protein, and stevia; process to mix thoroughly.
  3. In a small bowl, combine coconut oil and chocolate chips; microwave, stirring occasionally, until melted. Add melted chocolate mixture and egg whites to sweet potato mixture; process to blend.
  4. Pour batter into prepared pan. Bake at 350 degrees F for 25 to 30 minutes. Let cool in pan on a rack; cut into 12 portions. Refrigerate leftover brownies in a sealed container.
  5. Pro Tip:
  6. Spray your pan with nonstick baking spray, then line it with a sheet of parchment paper trimmed to fit with a couple of inches of overhang on two sides. Spray the parchment with nonstick spray, then spoon the batter in and smooth with a spatula. When the brownies have cooled, lift them out of the pan using the parchment “sling” and place them on a cutting board. You’ll have beautifully even brownies and an easy-to-clean baking pan.


Chris Miquel
Chris Miquel


1 Response


September 28, 2016

1 scoop of protein is listed twice so thats 2 scoops total or is that like a typo ?

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