YOUR SOLIN GENERATED RECIPE
Flourless Dark Chocolate Sweet Potato Brownies
Enjoy a dense, fudgy brownie that boasts a unique blend of natural sweetness from roasted sweet potato, rich dark chocolate, and a protein-packed twist from egg and whey protein. This muffin-sized delight satisfies your chocolate cravings while lighting up your day with balanced macros.
INGREDIENTS
150g Sweet Potato Puree
1 Whole Egg
Egg Whites from 2 eggs
2 Tbsp Unsweetened Cocoa Powder
0.5 oz Dark Chocolate (70% Cocoa)
0.5 scoop Whey Protein Isolate
1 tsp Almond Butter
Pinch of Salt
Drops of Liquid Stevia (optional)
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease a small baking dish or ramekin.
Steam or bake a small sweet potato until soft, then blend until smooth to create a puree. Alternatively, use pre-made sweet potato puree weighing approximately 150g.
In a mixing bowl, combine the sweet potato puree with one whole egg, egg whites from two eggs, and the whey protein isolate. Stir until the mixture is smooth.
Sift in the unsweetened cocoa powder and add a pinch of salt. Stir to fully incorporate.
Melt the dark chocolate gently using a double boiler or in the microwave in short bursts. Drizzle the melted chocolate into the mixture along with the almond butter and a few drops of liquid stevia if extra sweetness is desired.
Mix the batter until all ingredients are evenly distributed.
Pour the batter into the prepared baking dish. Smooth the top with a spatula.
Bake in the preheated oven for about 18-22 minutes, or until a toothpick inserted into the center comes out mostly clean. The center may be slightly fudgy, which is perfect for texture.
Allow the brownie to cool for a few minutes before serving. Enjoy warm for a fudgy treat or chilled for a firmer texture.