It’s been a while since I posted a new recipe here, but I’m back at it today and I promise you this one won’t disappoint!
My love for cooking definitely started with baking, and over the years I have grown to love experimenting with ways to make any baked good recipe healthier (hence the entire dessert chapter in my cookbook!) And these brownies are no different.
I used sweet potato to make them extra fudgy, plus almond butter and one of my new favorite ingredients, Thrive® Algae Oil, to give them an extra kick of good fat! Thrive® Algae Oil is fairly new to the culinary scene, but boasts some pretty impressive stats when it comes to fat content. It contains the highest level of MUFAs (one of the good fats!) of any cooking oil and contains 75% less saturated fat than olive oil. Plus, it has a high smoke point (up to 485 degrees F) and has a light, neutral taste so it can be added to a variety of different recipes, including dessert!
The healthy fats, fiber, and protein in these brownies make them much friendlier on your blood sugar than a “normal” brownie, plus they have antioxidants galore from the sweet potato and cacao. Just throw all of the ingredients into your blender and you’ve got a silky smooth batter within seconds! An EASY dessert you can feel good about eating? Now that’s something I can get on board with!
Fudgy Sweet Potato Brownies
Yields 9 brownies
- 3 eggs
- 1 cup baked sweet potato, mashed
- 3 tablespoons Thrive® Algae Oil
- ¼ cup honey
- ¼ cup almond butter
- 1 teaspoon vanilla extract
- ¼ cup almond flour
- ¼ cup unsweetened cacao powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup dark chocolate chips
- Preheat oven to 350°F.
- Combine all ingredients (except for chocolate chips) in a high-speed blender and blend on high until smooth.
- Fold in chocolate chips and pour mixture evenly into baking dish.
- Bake for 25 minutes, or until toothpick comes out clean in the center.