The typical brownie might make you go weak at the knees, but there’s always a cost. After all, it’s a devilish mixture of fat and sugar. The good news is, you can make a more macro-friendly brownie that won’t sacrifice on flavor or fudginess. These are made with a sweet potato base for good carbs without the sugar crash. There’s zero gluten and lots of fiber. They also have a Metabolic Drive® Protein kick, with 6 grams per brownie. Here’s the best thing about them though: At just 95 calories per generously-sized brownie, zero added sugar, and only 3 grams of fat, you wouldn’t be pushing it if you had more than one at a time. Ready to make them yourself? Here are the ingredients you’ll need and the directions. Brownie Ingredients 2 Baked medium (about 16 ounces) sweet potatoes, skins removed 3 Scoops (90 grams) chocolate Metabolic Drive® Protein 3 Whole eggs 1/2 Cup unsweetened cocoa powder 2 Tablespoons olive oil, or macadamia nut oil if available 2 Tablespoons any milk 1/4 Cup semi-sweet chocolate chips Optional Icing Ingredients 1/2 Cup powdered erythritol (not granulated) 1/4 Cup PB2 powdered peanut butter Directions Bake your sweet potatoes and let cool before beginning. Then scoop out the insides. (Don’t waste the skins; they’re great in stews and one-pot meals for extra texture and fiber.) Preheat your oven to 350 degrees Fahrenheit or 180 degrees Celsius. Line a brownie tin or deep baking tray with baking or parchment paper. Use a food processor or immersion blender to blitz the sweet potato into a smooth mash. Add the rest of the ingredients except the chocolate chips. Blend until a thick batter is formed. Scrape the sides of your food processor a few times to ensure it’s well-combined. Fold in the chocolate chips, then pour into your pre-prepared tin. Spread evenly. Top with a few extra chocolate chips if you’re going for the fancy finish (add macros accordingly). Bake on the top shelf of your oven for around 14-16 minutes – a shorter bake time will produce a more gooey brownie. Let it cool a little, then cut into 18 squares. These brownies are good warm, but if you can resist the temptation and allow them to refrigerate overnight, they’ll transform into the fudge-like brownie you’ve been waiting for. For Icing (Optional) Mix together equal portions of PB2 peanut butter powder with powdered erythritol. Add a little water at a time to get your desired texture. This creates a peanut-butter-flavored icing that makes for an extra decadent topping with very few calories. Nutrition Info Per Brownie Recipe makes 18 servings. Calories:95 Carbs:17 grams Fat:3 grams Protein:6 grams Fiber:7 grams
Origin: Tip: Sweet Potato Protein Brownies