Deliciously Healthy Sweet Potato Brownies (2024)

Made with nothing but wholesome ingredients, these Sweet Potato Brownies will no doubt surprise you with how delicious they actually are.

I originally created these Sweet Potato Brownies a bunch of years ago.

However, despite the fact that, at the time of writing these words, these bad boys had been pinned over 68 000 times, I’d never been happy with my pictures. You see the thing is, back then, I’d somehow managed to inadvertently forget to turn off the darn tungsten light that was shining right above my brownies when I photographed them…

I never forgave myself,so I finally decided to redo them.

I haven’t changed a thing to the recipe, save for one tiny little detail: I used whole wheat flour as opposed to the spelt flour that the original recipe called for. Honestly, they are pretty much one and the same, if you ask me, and whole wheat flour is SO much easier to find!

Oh, and I put an actual quantity on the avocado, because I realized that “1 ripe avocado” can vary greatly…

I also took the opportunity to take pictures of the different steps, so you get to see all the beautiful wholesome ingredients that went into the making of these super yummy yet incredibly healthy treats.

In case you’re wondering, the flavor on these things is absolutely superb. You’d never be able to guess that these were made from such a beautiful array of healthy ingredients. In fact, their flavor even intensifies and gets better with with every passing day, so don’t hesitate to let these puppies sit for a couple ofdays in the fridge — they’ll turn out PERFECT! Sweet, but not overly so. Very intense and chocolaty but not bitter in the least. Just sweet and smooth, all the way.

As for theirtexture, it is fairly dense, super sticky and slightly chewy, just the way I like it.

I don’t normally do walnuts in brownies, but I thought they brought a really interesting little “creamy crunch” to this batch and I absolutely never regretted throwing them in.

As for the avocado and sweet potato? Erm… did those really go in there?

Really?

No way!

I swear, no one will ever be able to tell.

Oh, and just in case you’re looking for a gluten free brownie, I also created apaleo version of these brownies– Isay you should totally check them out!

For this batch, preheat your oven to 375°F. Grease a 9″ x 9″ baking pan and line it with parchment paper, leaving enough extra to extend over the sides.

In a large mixing bowl, combine the flour, cocoa powder, salt and baking soda and mix well with a whisk, until completely blended.

In the bowl of your food processor, combine the avocado, sweet potato puree, unsweetened applesauce, date paste, vanilla and eggs.

Blitz all the beautiful ingredients that you just placed in your food processoruntil smooth and creamy.

Add the dry ingredients to the food processor and resume processing until well combined, about 30 seconds.

Pulse in walnuts and transfer the batter to your prepared pan.

Spread evenly and bake for approximately 25 minutes, or until a toothpick inserted in the center of the cake comes out almost clean.

Set brownies on a wire rack to cool for 15-20 minutes.

While the brownies are cooling, prepare the icing by adding all the ingredients to the bowl of your food processor.

Process until smooth and creamy.

A note here: all protein powders are not created equal, so make sure that you use one that is free of fillers, thickeners (like guar gum, cellulose gum, etc) and other nasty ingredients.

If you find that your protein powder makes the icing too thick, add a little bit more melted coconut oil or milk or water, a teaspoon at a time, until the icing reaches the desired consistency.

Pour the finished icing over the warm brownies…

Spread evenly with a spatula…

Leave the brownies on the wire rack until they reach room temperature then transfer to the fridge until completely cool.

Cut into squares and enjoy!

For the nostalgic and the curious in you —I decided to leave a few of the original pictures…