Description
After my Fat Replacements in Boxed Brownies experiment, where I found that sweet potato was the best oil replacement in brownies, I wanted to make a homemade batch using Roasted Sweet Potato Puree as the base. The result is a low calorie brownie that is still just as delicious and fudgy as the one from the box. They're also nut free too, and have an increased fiber content. There's no weird ingredients; just sweetened by either sugar free syrup, maple syrup, or honey. For more sweet potato based desserts, see my chewy Sweet Potato Peanut Butter Cookies
Time
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Cost
Total Cost:
Cost per Serving:
$0.14
Ingredients
Serving(s)
Dry
- 0.5445 cup Oat flour
- 7 tbsp Cocoa powder
- 1 tbsp Cornstarch
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1/2 tsp Salt
- 1/2 tsp Cinnamon
Wet
- 1/4 cup Sugar free syrup
- 1 large Egg
- 1/4 cup Unsweetened applesauce
- 1 tsp Vanilla extract
- 2 oz 100% chocolate
- 1 cup Sweet potato puree
Instructions
Cook Mode Off: Prevents screen dimming
- Preheat your oven to 350F and line an 8" square baking pan with parchment paper. Optionally, spray the paper with oil
- In a large bowl, mix together the dry ingredients - oat flour, cocoa powder, cornstarch, baking powder, baking soda, salt, and cinnamon. Almond flour or whole wheat flour should also work in place of oat flour
- In a separate bowl, mix together the wet ingredients - syrup, egg, applesauce, vanilla, melted chocolate and puree
- Below are some substitutions if you desire:
- Maple syrup or honey would work in place of sugar free syrup
- If using melted chocolate, use a bittersweet (at least 72%) or unsweetened bar
- Melted chocolate can be replaced 1 oz (28 g) each of cocoa powder and melted coconut oil
- Or try 2 tbsp (32 g) natural peanut butter in place of the melted chocolate
- For the puree, you can either choose sweet potato puree, pumpkin puree, butternut squash puree, or apple spread
- For a vegan version, replace the egg with an additional 1/4 cup (60 g) of puree
- Add the dry ingredients into the wet, sifting if necessary. Fold with a silicone spatula until fully combined; don't over mix. The batter should be pretty thick
- Transfer the batter to your parchment lined pan, and smooth the top with your spatula
- Bake in a preheated 350F oven for about 20 minutes, or until the center is just set to the touch and a toothpick comes out mostly clean with some wet crumbs
- Let cool completely in the pan, preferably in the fridge for a few hours, before slicing with a plastic knife
Nutrition Facts
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Servings: 16
Calories: 65
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Total Fat: 2.7g (4 %)
Saturated Fat: 1.5g (7 %)
Polyunsaturated Fat: 0.2g
Monounsaturated Fat: 0.9g
Cholesterol: 13mg (4 %)
Sodium: 149mg (6 %)
Total Carbohydrate: 9.6g (3 %)
Fiber: 2.4g (9 %)
Net Carbs: 6.6g
Total Sugar: 1.5g
Added Sugar: 0.0g (0%)
Sugar Alcohol: 0.6g
Protein: 2.1g (4 %)
Total Fat: 2.7g (4 %)
Saturated Fat: 1.5g (7 %)
Polyunsaturated Fat: 0.2g
Monounsaturated Fat: 0.9g
Cholesterol: 13mg (4 %)
Sodium: 149mg (6 %)
Total Carbohydrate: 9.6g (3 %)
Fiber: 2.4g (9 %)
Net Carbs: 6.6g
Total Sugar: 1.5g
Added Sugar: 0.0g (0%)
Sugar Alcohol: 0.6g
Protein: 2.1g (4 %)
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Vitamin B12: 0.03mcg (1 %)
Vitamin D: 0.08mcg (0 %)
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Calcium: 21mg (2 %)
Iron: 1.26mg (7 %)
Magnesium: 36mg (9 %)
Potassium: 156mg (3 %)
------------------------------------------Vitamin B12: 0.03mcg (1 %)
Vitamin D: 0.08mcg (0 %)
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Calcium: 21mg (2 %)
Iron: 1.26mg (7 %)
Magnesium: 36mg (9 %)
Potassium: 156mg (3 %)
Glycemic Index:
55.6
Glycemic Load:
5.2