Delicious Fudgy Brownies

Brownies have always been a weakness for me. The oh so rich chocolatey desserts would be a go to whenever I was craving something sweet. When transitioning to healthier eating and removing sugary baked goods from my diet, I began to wonder if I could make and have brownies that were just as yummy, guilt-free and leave my body happier. And, yes, it’s possible! These are also much more satisfying. Like an amazing lover. Wow, a fudgy brownie that loves you back?! Well what are we waiting for! After experimenting and testing this recipe, the product is chocolatey, rich and sinful tasting. And you don’t have to repent with a week of salads. Family and friends could not even tell there was any sweet potato in these brownies. So let’s not wait any longer! 

Getting Started

I love these more than the brownies I’ve made before! I do not miss the old ones at all. Even better, this recipe is only 10 ingredients (ok, 11 ingredients if you want to get fancy and add in the optional collagen protein powder). Just start off with preheating the oven to 325 degrees Fahrenheit. Line an 8×8 inch square pan with parchment paper and grease preferably with coconut oil. All you will need for this is a silicone spatula or whisk, measurement cups, and a medium-sized saucepan!

Some Great Nut Butters

After, heat the nut butter and part of the chocolate chips over low heat in a medium saucepan. For nut butters go for one that has only almonds in it. Artisana almond butter is clean and perfect for this (a little on the pricier side, unless you get it from Thrive Market) or MaraNatha. Ground Up Nut Butters “Classic Smooth” is great too. If you have not tried this woman-owned company’s nut butters, they are amazing. This is not an advertisement or sponsored! They are based out of Oregon and create some of my favorite nut butters. So one of their jars is also perfect for this! There are lots of options for great nut butters nowadays, just be sure to check the ingredients that there are no added refined sugars or hydrogenated oils in them. 

Mixing Ingredients in the Saucepan – One Pot Brownies

Gently warm and continuously stir the mix until all the chocolate chips have melted and the mixture is smooth and well incorporated. Then turn off the heat. The mix should not be hot, just warm or lukewarm. 

Next, you can stir or whisk (if using a stainless steel saucepan you do not have to worry about scratching the bottom) the monk fruit sweetener, maple syrup and vanilla extract. Stir in the whole can of sweet potato puree. I wanted to incorporate the whole can of puree so you’re not left with that awkward half can of sweet potato puree in the fridge that may or may not be used before expiring! 

Using a silicone spatula is great to stir and scrape down the sides or bottom of the saucepan. Very gradually (to avoid clumps, and sift if needed) whisk or stir in the cocoa powder, almond flour, collagen powder (optional), sea salt and baking soda. I recommend at least sifting the baking soda. Even though the collagen powder is optional, it’s nice to have in the brownie. Trust me, you won’t taste it and have the bonus points of collagen and protein in this fat bomb like brownie! 

The Importance of Cocoa Powder in Brownies

You may ask why add cocoa powder and not just have all the chocolate chips melted into the nut butter? The cocoa powder, believe it or not, actually helps keep the brownies soft and moist. Navitas Organics Cocoa Powder is my favorite, it comes from non-alkalized, Fair trade cocoa beans made by cold pressing the oil and turning it into powder. It is rich and full of nutrients, making it in my opinion, not only healthier but a superior tasting powder. 

Higher quality ingredients will yield higher quality results. However, many of these recommended ingredients will last you a long time as well as I know many of us have to budget our grocery lists! Regardless of the price of ingredients, taking a step in the direction you want for your health is better than not at all. 

Next stir in the remaining chocolate chips (Lily’s semi-sweet chocolate chips are a staple in my household for baking. If your preference is dark chocolate or a mix, then go for it! You can do dark chocolate melted with the nut butter and semi-sweet chips mixed in at the end or vice versa). The batter should be cool enough where the chocolate chips stay intact and don’t melt into the batter. 

Baking the Brownies

Pour that beautiful batter into your prepared pan and smooth it out. If you like to lick the spatula coated in batter, then don’t miss this opportunity to lick the spoon ‘cause this batter is tasty! Place the pan in the oven on the center rack for approximately 45-50 minutes. Basically until the center is no longer jiggly and there is a crack in the middle of the brownies. This is how we know they are done but not overdone. 

Cooling Tips

These babies will need plenty of time to cool properly. Baked goods with almond flour just need more time and sets as it cools. I leave it out for an hour then put it in the fridge for at least another hour. They are easier to cut when cold and a bit gooey in the middle. Use a nice sharp knife to cut when the brownies are ready. Storing them in the fridge is also highly recommended.

How to Make the Vegan Version

These brownies can also be vegan. Just replace the (Lily’s semi-sweet) chocolate chips with vegan chocolate chips. Lily’s 55% Dark Chocolate chips are vegan and free from refined sugar. I recommend using those for baking and voila! Vegan brownies!

Cheers! I hope you enjoy these brownies as much as I do!
Please note I’ve totally been eating a sweet potato brownie (maybe two) while working on this post. 😉

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