I know, I know . . . anything with “protein” or “flourless” in the title conjures thoughts of rubbery, joyless, pseudo-desserts. You’re going to have to trust me on this. These brownies, in all their relative healthfulness, are dense, moist, fudgy–everything you want in a brownie. They just happen to have an extra punch of protein, fiber, and added nutrients and very little fat. What’s not to love?
Dress these up with chocolate chips or chopped toasted walnuts or pecans, if you’d like. Store them in an air-tight container in the refrigerator for up to a week, or wrap and freeze for longer storage.
Fudgy Flourless Sweet Potato Protein Brownies
400 g sweet potato, raw, peeled
2 tbsp oat flour (gluten-free)
1/2 tsp cinnamon
1/2 tsp baking powder
3 tbsp unsweetened cocoa powder (I like Hershey’s Special Dark)
50g 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 (6 tbls or 90 g)
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F. Grease an 8×8-inch baking pan with nonstick pan spray. Line pan with parchment; spray parchment.
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, stevia, and salt to food processor; process to mix thoroughly.
In a small bowl, combine coconut oil and chocolate chips; microwave, stirring occasionally, until melted. Add melted chocolate mixture, egg whites, and vanilla extract to sweet potato mixture; process to blend.
Pour batter into prepared pan. Bake at 350 degrees F for 25 to 30 minutes. Let cool in pan on a rack; cut cooled brownies into 12 portions. Refrigerate leftover brownies in a sealed container.