Oh boy oh boy do I have a sweet Halloween treat for you guys today. Dark Chocolate & Blackberry Sweet Potato Brownies, anyone? And oh wait, did I mention they’re actually a much healthier treat for you, with some added protein in them? But no, they definitely don’t taste like a “health food treat”. Those things are gross. These taste like the real deal box-brownies, but have none of the super high amounts of sugar or WID’s (weapons of intestinal destruction). Heck to the yes.
My brother is OBSESSED with brownies. Specifically, brownie sundaes. Anywhere we go out to eat, literally anywhere, if there is a brownie sundae on the dessert menu – no matter how absolutely stuffed he is, he will order it. And power through it until it’s finished. Because we both hate wasting food, but his love of brownie sundaes is so insanely great that he just can’t resist. The struggle is real for my little bro.
Our favorite used to be the box brownies from Costco. I think they’re the Ghriadelli brand? MAN, nothing compares to those. So my mission with these brownies was to make a version that was gluten and dairy-free, not too complicated (because we all know my relationship with gluten-free baking…let’s just say we don’t normally get along too well), and really freaking delicious. And definitely moist and super chocolatey, just like those box brownies. But how was I going to make them healthier and taste good without all the added sugars and junky/questionable ingredients in those box brownies? Let’s put on our nutrition hat for a sec.
When you add either a healthy fat or protein (or both!) to a meal or snack that’s heavier in carbohydrates, like your typical sweet treat, it slows down the digestion of the sugars so that they don’t spike your blood sugar. Think of little kids on Halloween – they eat a ton of candy, have a huge sugar high, and then crash and are DONE for the night. On a much smaller scale, this is what happens to your body if you eat a high carbohydrate meal (except around a workout) and don’t have any protein or fat to slow it down. See: the 2pm coffee/I-just-need-a-sugary-snack-pick-me-up phenomenon.
Solution: not only to choose a healthy fat (like coconut oil or ghee) when baking, but to choose a protein that will both slow down the digestion of sugar and give you a gut healing / skin and cartilage firming boost, like my favorite Vital Proteins Collagen. (P.S. – see this post for why I incorporate collagen in my diet daily!) Props to them because their newest Collagen product is Dark Chocolate and Blackberry Collagen, which gives these brownies an even richer flavor without even having to add any extra chocolate, too much sugar, or cocoa powder, for the WIN.
Bonus points if you top your brownie with some dairy-free ice cream. And maybe a little nut butter or homemade caramel, if you dare.
Flavor explosion coming in hot with these Dark Chocolate & Blackberry Sweet Potato Brownies. Don’t say I didn’t warn you…
- 1 medium sweet potato (about 400 grams)*
- 3 eggs, whisked
- ¼ cup coconut oil, melted
- ⅓ cup maple syrup
- 1 cup dark chocolate chips
- 1 tsp vanilla extract
- 4 scoops Vital Proteins Dark Chocolate & Blackberry Collagen
- 3 Tbsp coconut flour
- ¾ tsp baking soda
- ½ tsp sea salt
- For serving: coconut milk ice cream + caramel or your favorite nut butter
- Preheat the oven to 425 F.
- Prepare an 8x8 baking pan by greasing it with a little coconut oil on all sides.
- Rinse the sweet potato, pat it dry with paper towels, then use a fork to poke a few holes in it. Bake for 30-35 minutes, until it is squishy and cooked through. Let it cool for about 5-10 minutes.
- Meanwhile, turn down the oven to 350 F.
- Melt the coconut oil in a glass measuring cup. Once it’s completely melted, stir in the chocolate chips until they’re almost completely dissolved in the oil. If they’re not melting, microwave the chocolate-oil mixture for about 30 seconds at a time, then stir it again until the chocolate is completely melted.
- Once the sweet potato is cooled, peel and discard the skin. Place the flesh in a medium sized mixing bowl and mash the potato with the maple syrup, vanilla, and eggs. Stir in the slightly cooled coconut oil/chocolate mixture.
- Sift together the coconut flour, Vital Proteins Dark Chocolate Collagen, sea salt and baking soda. Add these to the wet mixture along with the dark chocolate chips. Stir with a wooden spoon just until combined.
- Pour the batter into the baking dish and bake for about 35 minutes, until a knife inserted in the center comes out clean.
- Allow the brownies to cool for about 10-15 minutes before cutting into them, so they don’t turn into an ooey gooey mess when you try to take them out. They’re still delicious this way though!
- Serve with some coconut milk ice cream. And extra chocolate, obviously. I put a drizzle of almond butter on mine!
*You could also microwave the sweet potato (or use a leftover baked one!) to cut down the baking time!
Note: storing the brownies in the freezer allows them to keep for longer.
This post is sponsored by my friends at Vital Proteins! All thoughts and opinions are my own *snape voice – obviously*, if you couldn’t tell. Ha!