Double Chocolate Brownies {Low Sugar}

DOUBLE CHOCOLATE BROWNIES {LOW SUGAR}

These decadent, double chocolate brownies from Half the Sugar, All the Love aren’t just any brownies! Roasted sweet potato adds natural sweetness and cuts added sugar down by two thirds compared to a boxed brownie mix. The fiber in the sweet potato helps slow absorption of sugar in your body, making it easier for your system to process, and helps you feel full. That fiber-rich sweet potato also makes these chocolate brownies gluten-free.

DOUBLE CHOCOLATE BROWNIES {LOW SUGAR}

Makes about 1 1/2 cups

My rich, fudgy chocolate brownies hit the mark with less than half the sugar of a boxed brownie mix. The secret ingredients are ones that none of my tasters could guess: sweet potatoes and nut butter. Sweet potatoes give these brownies a natural sweetness, while nut butter adds a creamy, rich texture—plus they’re studded with chocolate chips. They don’t need flour, so they’re great for gluten-free families. If you use canned sweet potato puree, the whole recipe comes together in less than 10 minutes in the food processor, so you can satisfy chocolate cravings quickly.

Ours: 1 1/2 teaspoons
Theirs: 4 1/2 teaspoons

Nonstick cooking spray
1/2 pound sweet potatoes, peeled, cubed, and boiled until fork-tender
1/2 cup unsweetened almond butter or unsweetened walnut butter or unsweetened peanut butter*
1/2 cup coconut oil or unsalted butter (1 stick), melted
1 large egg plus 1 large egg yolk
1/4 cup maple syrup
2 teaspoons pure vanilla extract
3/4 cup unsweetened natural cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup plus 2 tablespoons semisweet chocolate chips (6 3/4 ounces)

1. Preheat the oven to 350ºF. Line a 13 × 9-inch baking dish with parchment paper, leaving 2 inches of overhang on each side, and coat with cooking spray.

2. Combine the sweet potatoes, nut butter, coconut oil, egg, and egg yolk in a food processor. Process until very smooth, making sure no chunks of sweet potato remain, about 1 minute.

3. Scrape down the side of the bowl and add the maple syrup and vanilla. Process until combined, about 30 seconds.

4. Add the cocoa powder, salt, and baking soda and process until all the dry ingredients are incorporated, about 1 minute more. Fold in 1 cup of the chocolate chips.

5. Pour the batter into the prepared pan, spread it into an even layer, and sprinkle with the remaining 2 tablespoons chocolate chips. Bake until the top is set and a toothpick inserted into the center comes out with a few moist crumbs, 27 to 30 minutes. Let the brownies cool slightly. Cut into 24 bars.

Quick Tip
You can substitute 1 cup canned sweet potato puree for the fresh sweet potato.

What Kids Can Do
Little chefs can measure the ingredients and sprinkle the chocolate chips.

Make Ahead
The brownies can be stored in an airtight container at room temperature for up to 3 days.

*Note
Unsweetened sunflower seed butter or tahini can be substituted for people with nut allergies.

Double Chocolate Brownies {Low Sugar}

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These rich, fudgy chocolate brownies from Half the Sugar, All the Love hit the mark with less than half the sugar of a boxed brownie mix. The secret ingredients are ones that none of my tasters could guess: sweet potatoes and nut butter. Sweet potatoes give these brownies a natural sweetness, while nut butter adds a creamy, rich texture—plus they’re studded with chocolate chips. They don’t need flour, so they’re great for gluten-free families. If you use canned sweet potato puree, the whole recipe comes together in less than 10 minutes in the food processor, so you can satisfy chocolate cravings quickly.

Author: Jennifer Tyler Lee

Serves: Serves 24

Ingredients

Nonstick cooking spray
½ pound sweet potatoes, peeled, cubed, and boiled until fork-tender
½ cup unsweetened almond butter or unsweetened walnut butter or unsweetened peanut butter
½ cup coconut oil or unsalted butter (1 stick), melted
1 large egg plus 1 large egg yolk
¼ cup maple syrup
2 teaspoons pure vanilla extract
¾ cup unsweetened natural cocoa powder
½ teaspoon salt
½ teaspoon baking soda
1 cup plus 2 tablespoons semisweet chocolate chips (6¾ ounces)

Instructions

Preheat the oven to 350ºF. Line a 13 × 9-inch baking dish with parchment paper, leaving 2 inches of overhang on each side, and coat with cooking spray.
Combine the sweet potatoes, nut butter, coconut oil, egg, and egg yolk in a food processor. Process until very smooth, making sure no chunks of sweet potato remain, about 1 minute.
Scrape down the side of the bowl and add the maple syrup and vanilla. Process until combined, about 30 seconds.
Add the cocoa powder, salt, and baking soda and process until all the dry ingredients are incorporated, about 1 minute more. Fold in 1 cup of the chocolate chips.
Pour the batter into the prepared pan, spread it into an even layer, and sprinkle with the remaining 2 tablespoons chocolate chips. Bake until the top is set and a toothpick inserted into the center comes out with a few moist crumbs, 27 to 30 minutes. Let the brownies cool slightly. Cut into 24 bars.

Notes

Quick Tip
You can substitute 1 cup canned sweet potato puree for the fresh sweet potato.

What Kids Can Do
Little chefs can measure the ingredients and sprinkle the chocolate chips.

Make Ahead
The brownies can be stored in an airtight container at room temperature for up to 3 days.

Note
Unsweetened sunflower seed butter or tahini can be substituted for those with nut allergies.

Excerpted from Half the Sugar, All the Love by Jennifer Tyler Lee and Anisha Patel, MD, MSPH. Photographs by Erin Scott. Workman Publishing ©2019.

Nutrition Information

Serving size: 1 brownie Calories: 136 Saturated fat: 5g Carbohydrates: 12g Sugar: 1½ teaspoons or 6g Sodium: 97mg Fiber: 2g Protein: 3g