YOUR SOLIN GENERATED RECIPE
Flourless Dark Chocolate Sweet Potato Brownies
Indulge in these rich, flourless brownies that blend the natural sweetness of roasted sweet potato with decadent dark chocolate. Enhanced with almond butter and a boost of whey protein isolate, this treat is a balanced fusion of velvety textures and deep cocoa notes—perfect for satisfying both your sweet tooth and protein needs.
INGREDIENTS
3 large Eggs (~150 g)
50 g Almond Butter
50 g Dark Chocolate (70% Cocoa)
150 g Roasted Sweet Potato
10 g Unsweetened Cocoa Powder
30 g Maple Syrup
30 g Whey Protein Isolate (approx. 1 scoop)
5 ml Vanilla Extract
Pinch of Salt
PREPARATION
Preheat your oven to 350°F (175°C) and grease a small baking dish to yield 2 generous brownies.
Roast or steam a medium sweet potato until soft. Allow it to cool slightly, then peel and mash until smooth.
In a large bowl, whisk the eggs until well combined. Stir in the mashed sweet potato, almond butter, maple syrup, and vanilla extract.
Melt the dark chocolate gently in a microwave or on the stovetop using a double boiler. Once melted, mix it into the sweet potato blend.
Sift in the unsweetened cocoa powder and add the whey protein isolate. Sprinkle in a pinch of salt. Stir until the batter is smooth and all ingredients are well incorporated.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake in the preheated oven for about 20-25 minutes or until the edges begin to pull away from the dish and a toothpick inserted in the center comes out with a few moist crumbs.
Remove from the oven and let cool completely in the pan. Once cooled, cut into 2 large brownies.
Enjoy your protein-packed, flourless brownies as a balanced treat any time of the day.