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Chocolate Protein Brownie

  • Dessert
  • 45 min +
  • Nut Free
  • Vegetarian
A brownie made with mashed sweet potato, maple syrup, and chocolate whey protein isolate for a protein-rich treat.

Time

65 min

Serves

9

Protein

8 / serve

Calories

184 / serve

Jump to recipe

Why you'll love this one

Sweet potato in a brownie sounds like a stretch, but it’s what makes these properly fudgy without any butter going in. You’d never pick it, and it does the job of both binding and sweetening at the same time.

Drain the sweet potato well if you’ve boiled it, because extra water in the batter throws the whole thing out. And pull them from the oven while the centre still looks slightly underdone, since they keep setting as they cool and overbaking is the fastest way to end up with something cakey.

Let them cool completely before slicing for clean edges. Nine pieces out of the one tray.

Chocolate Protein Brownie ingredients

What goes in it

Here’s what goes in, and why. The full quantities are in the recipe just below.

  • Sweet potato: the secret to the fudgy texture, replacing the butter entirely. Drain it well if you boil it.
  • Oat flour: the structure. It keeps them soft rather than cakey, which is the whole point of a brownie.
  • Chocolate protein powder: the protein, and it also carries a fair bit of the chocolate flavour.
  • Cocoa powder: the depth and the colour. Between this and the protein powder they come out properly dark.
  • Eggs: bind everything and give just enough structure to hold the fudgy middle together.
  • Maple syrup: the sweetener, and the sweet potato is quietly doing some of that work too.
  • Dark chocolate chips: through the batter for melted pockets. Baking powder gives a tiny bit of lift.

Let's get cooking.

Chocolate Protein Brownie

What you'll need
  • sweet potato (200 grams)
  • egg, large (3 eggs (150g))
  • maple syrup 100% pure gluten free (160 grams)
  • vanilla extract (1 teaspoon)
  • Flour, oat, whole grain (50 grams)
  • protein powder, chocolate (40 grams)
  • cocoa powder (4 tablespoons. (20g))
  • baking powder, dry powder (1 tsp (5g))
  • baking dark chocolate chips (90 grams)

How to make it

  1. Preheat your oven to 180 degrees C.
  2. Cook your sweet potato using your preferred method. Roast: Pierce a medium sweet potato a few times with a fork and bake at 200 degrees C for 45-60 minutes, or until soft all the way through. Boil: Peel and chop the sweet potato, then boil for 10-15 minutes until fork-tender. Drain well.
  3. Once cooked, let it cool slightly, then peel (if roasted) and mash. Measure out 200g of mashed sweet potato.
  4. In a large bowl, mix the mashed sweet potato with all remaining ingredients until smooth.
  5. Pour the batter into a lined 25cm x 25cm baking dish.
  6. Bake for 35-40 minutes, or until set and slightly fudgy in the centre.
  7. Let cool completely before slicing into 9 pieces.

For the number lovers.

184

Calories

8g

Protein

26g

Carbs

5g

Fat

2g

Fibre

Worked out per serve, as a guide. Use them if numbers help you, ignore them completely if they don’t. The recipe’s good either way.

Tips & notes

  • Measure the mashed sweet potato after cooking, since a whole one rarely lands at two hundred grams.
  • Boiling the sweet potato takes ten to fifteen minutes against nearly an hour in the oven.

Make it yours

  • Drain the sweet potato well if you boiled it, or the batter goes wet.
  • Don’t overbake, they should look slightly underdone in the middle and firm as they cool.
  • Let them cool right down before slicing if you want clean edges.
  • Keeps 5 days in the fridge, or freeze for up to 2 months.

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