I’ve had this thing on my mind lately.
It’s almost all I can think about…
It’s like an obsession!
Not a day goes by without me getting ideas, and lots of them!
I’m talking cakes, crumbles, cookies, bars, chocolates, cheesecake pops, BROWNIES! All of them super healthy, of course!
What? Were you expecting something else? 
Baking is what it’s called. And I’ve been in the mood for nothing but that lately.
Perhaps I have to blame this on the colder weather? I have to admit that I do find a lot of comfort in baking.
Or perhaps it’s just the Holiday spirit that’s already getting to me…
Whatever it is, I don’t think you guys are gonna mind, are you? I’m getting tons of great awesome dessert recipe ideas.
It all started with my Cookie Dough Chocolate Chip Cheesecake Bars. Those were HEAVENLY, to say the least.
Them came these Lord Have Mercy On Me Sweet Potato Brownies. …
Oh yum! Need I say more?
These were shortly followed by a Beet and Chocolate Bundt Cake, which I am still enjoying as I type these words. Hmfpt. Enjoying would be a serious understatement!
The plan for this week-end is to whip up another Bundt Cake, but a Spicy Cinnamon Apple and Pumpkin this time.
I actually have an entire list of desserts that I want can’t wait to try, so I get the feeling that you will be getting at least one recipe per week for the next few months.
Hey, feel free to contact me with complaints!
Back to the brownies… I’m sure you want to know about them. At least a little bit.
Well, they came out PERFECT in every way.
If I was to make them again, I wouldn’t change a single thing. (except for maybe turn off the darn tungsten light that I had inadvertently left on right above my brownies when I photographed them…)
Their texture was nice and dense, super sticky and chewy, just the way I like ‘em. 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 do not regret throwing them in.
The flavor was also superb and it only got better with every passing day. Don’t overdo that, though… A few days in the fridge and they were just 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 the avocado and sweet potato? Erm… was that really in there?
Really?
No way!
I swear, no one will ever be able to tell.
INGREDIENTS
- 1 ripe avocado
- 1 cup sweet potato puree*
- ½ cup unsweetened applesauce
- ¼ cup date paste
- 1 tsp pure vanilla extract
- 2 eggs
- ½ cup spelt flour
- ½ cup cocoa powder
- ½ tsp sea salt
- 1 tsp baking soda
- ½ cup walnuts
- ¼ cup date paste
- ¼ cup hazelnut butter
- ½ cup fat free plain Greek Yogurt
- ¼ cup cocoa powder
- 1 tbsp coconut oil, melted
- 3 scoops vanilla flavored Whey Protein powder
INSTRUCTIONS
- Preheat your oven to 375F. Spray a 9” square baking pan with cooking spray and line pan with parchment paper, leaving enough extra to extend over the sides.
- In the bowl of your food processor, combine avocado, sweet potato puree, unsweetened applesauce, date paste, vanilla and eggs and process until smooth and creamy.
- In a large mixing bowl, mix together with a whisk the flour, cocoa powder, salt and baking soda.
- Add sweet potato mixture and mix with a rubber spatula until well combined.
- Fold in walnuts and transfer to your prepared pan. Spread batter 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 brownies are cooling, prepare the icing by adding all the ingredients to the bowl of your food processor and process until smooth and creamy.
- Pour over warm brownies and 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 12 squares.
Notes
*To make the sweet potato puree, cut one large sweet potato in half, place it in a baking sheet, add a little bit of water in the bottom, cover with foil and roast it in a 375F oven for about 35 minutes or until soft. Allow to cool completely, remove peel and puree.
These look and sound to die for!!! Amazing, you truly are a genius miss! Totally pinning these!
Thank you so much Michelle, you’re the sweetest!
Wow, these look so chocolately rich! I have to get hands on some sweet potatoes (they’re not very usual here) and try this.
I figure you could probably use squash or pumpkin if you can’t get your hands on sweet potato. I fail to see why it wouldn’t work…
This sounds delicious! I will try this tomorrow. Thanks for the recipe!
Glad to hear! Hope you like ‘em as much as I did!
Sounds delicious, will try this tomorrow. Thanks for the recipe!
Umm…. okay now. Can you just stick one (or three) of these in the mail and send it my way? I want to try these so bad – yum!
Ahah! I wish I could do that Rachel. I still have four pieces in the freezer. Testing “freezability”! Maybe I should also test “shippability”
Your pictures make me want to cry, I want these brownies. BAD. I love the use of avocado AND sweet potato! Oh, and the frosting too
Right back at ya, Jessica. I feel the exact same about ALL your pictures.
Um you are amazing and need to keep thinking all things baked and I need to make these this weekend. A brownie insight in vitamin A? Love it! And I’m sorry but I have to ask, spelt is basically the only flour I don’t have any would prefer a GF sub, any suggestions? Oat flour perhaps?
Whole wheat flour would obviously work fine, although it’s not gluten free! I prefer to work with spelt because I find it usually results in a lighter cake, but whole wheat “pastry” flour will yield very similar results. As for oats flour, I have no idea, but I would definitely give it a try. Perhaps mix it with a little bit of arrowroot or rice flour, to help get a denser, finer texture? Let me know how it turns out!
Um you are amazing and need to keep thinking all things baked and I need to make these this weekend. A brownie high in vitamin A? Love it! And I’m sorry but I have to ask, spelt is basically the only flour I don’t have any would prefer a GF sub, any suggestions? Oat flour perhaps?
Hey Heather and Sonia I was just curious if you tried to make these GF as I am also gluten intolerant. If so, what type(s) of flour did you use and did you use the same measurement?
Sonia, how did the frozen brownies turn out?
Thanks for y’alls help!
Oh I forgot to also ask, for the nut butter, below when you stated you can use any kind is that any kind of nut butter (ex. peanut, almond, etc) or any kind of butter in general? Thanks again!
I haven’t tried a gluten free version, Jenna, but if I was going to, I would probably go with coconut flower. Not sure about measurement, though. Coconut flour is very absorbent, but there was room for adding more flour in these. I think I would start with the same quantity and work from there.
The frozen brownies turned out GREAT! I think they were even better when thawed. The flavor and texture of these brownies just seem to improve with time. So definitely freezable.
And last but not least, nut butter, I meant feel free to use any kind of entirely natural nut butter.
Hope you give them a try, Jenna. And if you do, make sure you let me know how they turned out!
So much healthy stuff in this ! Yumm ! I want a bite
!! Pinning this and making it !
So happy to hear! Hope you like ‘em as much as I did!
It’s rare that I see a picture of a brownie that actually looks appetizing. Your pictures have me practically salivating! They are absolutely stunning and the brownies look incredible. The best part is the ingredient list. I’m so impressed that you created a traditional looking brownie using more nutritious ingredients. Might have to try this one soon!
Really? Wow, thank you so much Shana. I am flushed. I hope you do give them a try and if you do, make sure you let me know how you liked ‘em!
I like the sound of using sweet potatoes in brownies!
KEVIN!! Always such a pleasure to see you here! Thanks for dropping by. Glad you like the idea!
Sounds like a combination I’d expect to see on your blog indeed! 
Never mind eat, I want to wear this dark, silky gorgeousness!
.
Oh my, thank you so much Kelly! That’s one of the nicest things anyone has ever told me! You’re just too kind!
Is there really a sweet potato in there?
Yeah… AND an avocado! But don’t tell anyone…
This looks amazing! Do you think I could leave this uniced? Would it be alright on its own?
I would have to get the nut butter & whey specially.. but all the other ingredients I have. I made my own date paste and everything!!
Thank you Rosie! To be honest, I think the icing really adds a lot to the recipe, but you could probably leave it out if you wanted to. For the nut butter, you could use any kind you want, really. It’s not an exact science, so feel free to use whatever kind you have on hand.
These look superb…We love brownies!
I love how gooey and glossy your frosting looks!
I have to admit I am always skeptical about when people post recipes for healthy desserts, as often they replace sugar with chemical sweeteners or participate in other questionable cooking practices, but this recipe is amazing! I loved that you used real foods – avocado, date paste, etc. – to stand in for the refined ingredients that so often are what make our favorite treats delicious and ooey-gooey in that way that makes it impossible to go to bed without having just one more bite. I will have to try this!
Thank you for your awesome intervention, Lauren! I’m right with you on the “so called” healthy recipes. Glad you think that mine is great. I LOVE LOVE LOVE creating with real food. Everything tastes so much better and is just that much more satisfying because you know that not only it tastes good, but it also does your body good! I hope you do try the brownies and let me know how they turned out if you do try them!
Hi Sonia,
I really want to bake these brownies today for a lunch date tomorrow but can’t get hold of any date paste.. Do you think honey would work in it’s place?
Oof… not sure, Emily. They are two completely different things. I think that if you do want to use the honey, you might have to increase the amount of flour a bit, just to be safe. Maybe add an extra ¼ of a cup? Worth a try!
I love using sweet potato in baked goods! These look amazingly decadent. Definitely Pinworthy!
Hi Sonia! First time here, found you on Pinterest! I eat a paleo diet, so spelt is out. I think I will try tapioca or almond flour. I’m not really familiar with the density of spelt flour, what would you suggest? I need these this week!
Your pics are gorgeous by the way even with your tungsten lighting! 
Thank you Tiffany, that’s very kind of you to say! I’m not really familiar with the types of flours that are allowed under the paleo diet. I think all grains are out, if I remember correctly? Spelt flour is very similar to pastry wheat flour in density. I’m thinking maybe buckwheat, which is a big favorite “non grain” flour of mine, but the flavor would definitely get in the way this time. I think I would try almond flour, but I would sift it in a fine mesh sieve to make sure it’s really super fine. If you end up trying them, make sure you let me know what you did and how it turned out!
these look so amazing, thanks for sharing your creativity! i have to avoid dairy for my nursing baby so with the icing do you have any suggestions for something to use instead of greek yogurt, as well as the whey protein powder?
Hmmm… tough one, Jessica. Coconut cream, maybe? And I suppose you could use non dairy protein powder, although I’ve only ever worked with whey, so I don’t really know how the other varieties react. I don’t see why they would be all that different, though. If you do try them, please let me know what you did and how it turned out!
Oh, and thanks for the kind words, by the way. I truly appreciate them!
I made these for my auntie’s birthday yesterday and did a few substitutuions. First, I had no sweet potatoes so I use cooked carrot, I used maple syrup and cut down on it as it is sweeter than dates and also I switched up the icing and used pumpkinseed butter and used a little melted 99% dark chocolate as it was an extra special day. I am soo happy I have found your website as your recipes are some of the tastiest healthy ones out there!!
Cooked carrot? Wow, I would’ve never thought of that… I like the idea! Love your other substitutions too! So happy to hear that this recipe worked great for you! Thank you for sharing and for leaving such awesome feedback, Tammy. I truly appreciate that!
Omg this looks like an amazing recipe!!! Will definitely try it soon! Can’t wait to satisfy the sweet tooth craving and not have to worry about calories!
Hi Sonia!
The honey worked in place of the date paste although next time I bake them I’d like to try the date paste instead just because I love dates with chocolate. I also used sunflower nut butter in place of the hazelnut butter and that worked too. Thankyou for sharing this wonderful recipe you are a genius 
Thanks for the reply yesterday although I didn’t see it until I’d already made them, oops! Even so they turned out absolutely amazingly!! I am over the moon with them and can’t wait for my friends to try them at our lunch date
Hi Sonia, these gorgeous brownies completely stole the show today on RecipeNewZ, and now they are featured on our hall of fame Facebook page http://www.facebook.com/RecipeNewZ and on our new Google+ page http://plus.google.com/106005539369109733836/posts. Congratulations!
Thank you so much for that! And thanks for sending so many visitors my way!
SONIA. I’m not the best blog commenter, in fact, I may be the worst, but I had to tell you that these look amazing. I’m just now getting into using dates. I love that you used spelt flour, too! I use that when I make my regular brownies. I can’t wait to try these!!
That makes 2 of us, Natalie! I suck at commenting, too. I wish I was good at it, but unfortunately, I feel I’m not quite there… So I totally hear you and feel particularly honored that you decided to leave a comment on this post!
I’m real happy that you like my brownies recipe and are even considering giving them a try. Please, make sure you come back and let me know how they turned out if you do end up trying them! I would really appreciate that! 
This looks amazing! And it totally fits my style of baking. I just saw this pinned on Pinterest and I just had to come see the recipe. So glad I did. New follower here! ~Lyn
YAY! So happy to hear! Thanks for reaching out and I look forward to seeing you again, Lyn!
Any suggested substitutes for the whey protein powder?
Hmmm… not really, sorry. Maybe try just leaving it out, if you’re not a fan!
And that is what I’m talking about! Look at how dense and moist (I know some people don’t like that word but come on it’s perfect) they are! I, for one, cannot stand ‘cake-like’ brownies. Uhm, no.. if I want cake, I’ll have cake haha. But a brownie? It needs to be thick and ooey gooey.
I am so right with you, Adrienne! You and I are definitely on the same page. I love me a gooey and sticky brownie, and yes, moist is a perfectly suitable expression to describe cake texture.
A cake is a cake and a brownie is a brownie. And that, is that!
Looks good. I will be trying these soon. It’s always nice to have a nice gluten-free brownie alternative.
Thanks Jill, but just for the record, these are NOT gluten free. They do contain spelt flour, which is a form of wheat and therefore, contains gluten. You may very easily make them gluten free by using a different kind of flour that does not contain gluten, such as oats, or even coconut I’m thinking might work really well!
After I hit the send button, I got to scanning my gluten-free baking flours in my head and spelt was not on it. But…I had already hit send. Thank you for straightening that out. A pre-made gluten-free flour (like Bob’s) may work well too.
Do these ever look heavenly! You keep outdoing yourself with the healthy treats. Not only are these super healthy, they look absolutely sinful!
Awww, thanks Heidi! So nice of you to say. You’re such a gem!
These are going on my to-try-Sonia list! Definitely. They sound so strange, though. Although you know almost everything sounds strange to me.
Avocado and sweet potatoes to make chocolate brownies… genius! They look absolutely amazing. I’m shocked that they’re so dense! Perfect. Cakey brownies are not for me.
They really work Erin, they do! And they do not taste like avocado or sweet potato. And you know what? They can so very easily be made to be gluten free!! Talk about a fun way to boost your protein intake!
Planning on making these tomorrow. I’ve already got my sweet potato roasted and everything! Gonna have to skip the frosting though, as I want to make them acceptable for someone with a nut allergy. I have no doubt that they’ll be delicious, though, even without it. Can’t wait for whatever other incredible baked goods you’ll be posting soon either. That chocolate beet cake sounds mighty good!
I can’t wait to get your feedback, Ruta. I really hope you like the brownies. The frosting however, I find brought a lot to the whole experience, but I guess they will be very decent still without it. As for me coming up with more baked goods, I seem to be thinking about nothing BUT that lately. That chocolate beet cake was awesome indeed. Wait ’til you see it… Bet you’ll want to try it too!
I happen to have vanilla protein powder in my pantry that I would love to use up, but it is soy based, not whey. Has anyone tried that? I’m afraid of the taste coming through and ruining the batch.
Do you like your protein powder, Erin? If you do, then it shouldn’t ruin your brownies. If you already don’t like it, then you definitely shouldn’t be using it… I’ve never tried soy protein, so I have no idea what it tastes like, but I am a big fan of soy milk and tofu (well, fan of their taste anyway) so I probably wouldn’t hesitate to use the soy protein powder.
Sonia,
I’ve never used avocados much. Do you use it whole or remove the skin? I got started trying to make these and then stood there with the avocado in my hand with no idea what to do with it!
You need to use the flesh only, Erica. To get to it, you must cut your avocado in half. You will need to guide your blade around this huge pit that’s in the middle, then twist both halves in opposite directions to split it open. Remove the pit and then scoop out the very soft and delicate flesh with a spoon. Oh, and try not to eat the whole thing while doing that!
Hope this helps!
Thank you so much for responding so quickly. I finished these up when I got your email and they are already gone! I used rice flour because I’m allergic to wheat and they turned out great.
Good to know, Erica! Thanks for sharing that very valuable information. You used the exact same amount of rice flour?
I actually used about an ounce more rice flour because it didn’t look right when I got it all mixed up so I added it in at the end of mixing. An ounce is a little less than a 1/8th of a cup.
An ounce of Rice flour is a little less than an 1/8th of a cup. Of course that’s not universal!
So, I’m throwing a birthday party for my daughters on the 1st, and I’m definitely making these! If I left out the protein powder, would I need additional sweetener? I can’t wait to try them out!
You might want to up the date paste a little? Play it by ear, but I think I would add an extra tablespoon or two, just because… Let me know how they turn out, Lauren!
I made these today, with a few modifications (no nuts or date paste) and they were delicious. The texture was a bit different from a classic brownie – more like fudge, though that may have to do with the fact that I was impatient and underbaked them a bit. Oh well, they were yummy none the less. Not a trace of sweet potato or avocado taste! Cannot wait for whatever else you’ve got coming!
Awesome! Glad to hear you liked them, Ruta. Thanks so much for taking the time to leave such great feedback. I truly appreciate that!
Hi Sonia! I really need to try these, asap, but are they possible to freeze? Thanks!
I have some in the freezer right now but haven’t tried thawing them yet. As soon as I do that, I will let you know!
Made these this weekend and they turned out AH-MAZING! My boyfriend almost fell on the floor when he bit into one. Thank you, thank you, THANK YOU for making a healthy version of brownies. You’re my hero. Seriously.
Your hero? Seriously? Oh my! So happy to hear that the brownies worked for you AND for your boyfriend! It always feels extra special when boyfriends give their seal of approval!
Thanks a million for your amazing feedback, you just made my morning! 
Hi! I made these brownies today! I have a slight problem; My brownies are a little bitter? Are they supposed to be like that? The icing is AMAZING, but for some reason the brownies are just… strange. Am I doing something wrong? The only thing I can really think of is that I’m using unsweetened cocoa powder, is this correct? Should I remake it with sweet cocoa powder?
Thanks!
Jen
I don’t think that you have done anything wrong Jen, and by all means, don’t go using sweetened cocoa powder (does that even exist?) Maybe your palate is just not all that used to the taste of really intense dark chocolate? It does have a tendency to be a bit on the bitter side… maybe what you could do is double the amount of date paste next time? I don’t think that it would affect the outcome as far as texture is concerned, but it will give you a little bit more sweetness…
Is there any substitution for the yogurt in the icing? Do you think coconut milk yogurt would work well? I can’t wait to try this recipe?
I really don’t see why it wouldn’t work, Megan! In fact, I think it would be delicious… let me know how it turned out if you do give it a try!
This was delicious! I made it a few days ago. Didn’t include the frosting, but you were absolutely right about keeping the brownies in the fridge for a few hours. They were fudgey and thick and chewy!
I credited you in my post
http://munchcraft.anjosblogzine.com/2012/11/munchcraft-post-no-sugar-no-fat-dark.html
Thanks Sonia!
AWESOME!!! Glad you liked ‘em, Anjo, and thank you so much for giving me proper credit, too! You rock!
Nice recipe. I love a simple brownie recipe which is easy for the kids to help with
I also like the below brownie recipe.
http://www.wascene.com/food-drink/perfect-chocolate-brownie-recipe/
Thanks for sharing,
Kelly
Sorry to say, Kelly, but that recipe you shared has nothing healthy about it! It contains tons of sugar, butter and all purpose flour… Definitely not one that I would recommend!
Thankyou soo much for this great recipe!
I just tried them.
Soooo AMAZING!
not to mention healthy.
You have inspired me to eat healthier thankyou
Thanks a bunch for the feedback, Nancy, I truly appreciate your taking the time to do this! Glad you liked the brownies and that I have inspired you to eat healthy!
Have a very Happy New Year!
I’ve been looking forward to making this ever since I came upon the recipe.
Today I finally made it and wow…I did not like it…at all.
I love the idea of using the avocado, the dates, and sweet potato. However, I
was bummed out that flavor-wise it was not good. And yes, I can tell the difference between these and “regular” brownies.
All in all it was interesting.
Sorry to hear you didn’t like the brownies… might I suggest you let them age a few days and taste them again? It might help change your mind about them, as they do seem to get tastier after a few days, and I found them to be even better after a few weeks in the freezer. Worth a try, I find!
I threw them out.
I agree, I just made these and they are horrific. I think we have to throw them away. I used one avocado and I can definitely taste it. The frosting is not so bad, but the brownie part is totally inedible. If this is what “healthy” brownies are like, I don’t want any part of them.
Sorry to hear you feel that way. I’m really surprised that you can taste the avocado… As I suggested above, maybe you want to let them age a little and retry them. I find anything “chocolate” tends to get better with age… just like a good spaghetti sauce. It’s always better after sitting in the fridge for a couple of days!
Amen.
What could I use instead of whey powder for the frosting? I’m not doing and protein powders while pregnant and breastfeeding … So I wonder how to get around that.
Recipe looks really great and I love that there’s no refined or came sugar … Woo hoo. I cut sugar out of mine and families diet so we use natural sweeteners like dates/raw honey/coconut sugar.
Not sure… I think I would simply leave it out and maybe add a tiny little bit of honey, or use a little bit more date paste… the texture will be a tad different but it will still be very good, I’m sure of that.
I loved these brownies but hubby and kids would like them a little sweeter. Could smashed bananas be added to the batter do you think?
There’s a great idea, Mrs Little. I think it could safely be done… certainly worth a try!
And real happy you liked them! Thanks for letting me know, I truly appreciate that!
I’m so excited to try these (especially after the success of the delicious decadent chocolate cake!)But do I need to use fresh sweet potato puree? Or can I use a baby food jar of pureed sweets? I’d like to use fresh actually, but would use it to save some time and a step. Do you think it might be too thin and liquidy for this recipe?
Not sure, Sharon… if I was given the option, I would definitely go with the fresh stuff… it’s not that complicated really, and you’ll get so much more out of it. Plus, you might be right. The baby puree might be too thin. That, and I doubt that it contains only potato puree. There must be loads of water added to it, and possibly even a few other additives… If you’d rather not go through the trouble of cooking the potato and puree it, I would suggest you use pure, unsweetened pumpkin puree instead. That should work out fine!
At any rate, let me know how they turn out if you decide to give them a try! I really hope you like ‘em!
I would really like to make these, but I have someone who’s allergic to nuts. What can I use as a substitute?
Oh, and they also can’t have soy. It sort of limits my choices, but was wondering if you had an idea of what I could use as a substitute.
Hi Sharon! The walnuts, you can just omit, it won’t change a thing so you’ll be fine. As for soy, there is none in the recipe, so you don’t have to worry about that!
Oh my….I am so exited to make these. I have been trying and not succeeding at stopping the sweets “factory” in my house. I love to bake them and I love to eat them. My second pregnancy had me craving sweets….kind of annoying. I try to”healthify” all the sweets I make. Buy MY OH MY…these look fabulous. So I wonder if I can use coconut flour instead…I just have a bunch on hand and would rather use that than white flour. What do you think?
Also…would plain yogurt work? Or do you think the thickness of greek would be better?
Well, I’m thinking that coconut flour would probably work… in fact, I really wouldn’t see why it wouldn’t. And using the regular yogurt might come as an advantage if you’re using coconut flour, since it tends to be more absorbent than regular flour, the excess moisture may just be a good thing. I would totally go for it.
Made these this evening with some substitutions…rice flour, honey and peanut butter…they have been in the fridge for a couple of hours and are really gooey but I do really like the taste. I am going to freeze them for a whi,e and see how that goes. Thank you for the recipe!
Oh Amanda, they’re even better frozen! I’m guessing the honey and peanut butter probably played a role in them being gooey, but I get it’s a good gooey! Wish I could taste your version. I might give your substitutions a try. LOVE the addition of peanut butter! Hope they turn out great. Let me know!
I made these tonight, and they are so delicious!! The texture, the flavor.. So good!! And a wonderful lineup of ingredients!! Will definitely make again. Thanks!
YAY!!! So very happy to hear, Allison! Thank you so much for your great feedback. I appreciate that very, very much!
I found this recipe just in time to make this our V-Day treat:) Just wondering though, what can be the avo substituted with? any ideas?
Hmmm… If I was making this recipe and wanted to replace the avocado, I would probably go with ½ cup all natural almond butter. I think it should work fine (as well as taste great!) If you do try it, let me know how it turns out!
Thanks! I was thinking, if I could replace avo with equal portion of sweet potato, could that possibly work or this fat (be it avo or almond butter) is necessary for the successful end result?
I think some fat is desirable in brownies, yes… the trick is to keep it healthy!
Hello,
I am making these tomorrow and was curious about the size of your protein powder scoop. I have some that are much bigger than others. Can you give me a cup amount? i.e. 1/4 cup 1/3 cup. These are the best pictures I have seen beautiful icing. Most of my healthy chocolate recipes look dull.
Thanks so much.
All the protein powders that I used are around 30-35 grams. I don’t know how much that is in cups… probably just a little bit under 1/4 cup. Thank you very much for your kind comment, I am flattered! Hope you like the brownies!
OMG I did like them. Thank goodness I froze half right away or they would all be gone. I made them last night and woke up at 4:30am and couldn’t get back to sleep because I wanted a brownie. Thought I would save some for tomorrow but got up and ate the rest (except for what I froze) for breakfast.
Thanks
OMG, how did I ever miss this comment? You’re so funny Kari! Glad to hear you liked them that much… just a word of warning though… I think they’re even better slightly thawed. Oops… sorry! Had to say it!
Hi, I NEVER comment on blogs but I just had to this time. I made a few substitutions (I will list in case it helps someone else) and we loved them! I used pear puree instead of applesauce and banana instead of date paste since we are on the Feingold diet and apples and dates are out. I also used sunflower seed butter due to nut allergies and used powdered vanilla (1t) instead of protein powder. I used coconut yogurt instead of Greek yogurt to make it dairy free. I assume my frosting was thinner than yours but it was tasty. I thought they were amazing, though I suppose if you’re used to processed box brownies they might be “interesting” I much prefer real food! Thank you so much for such a great recipe.
Thank you Jessica for taking the time to leave this great feedback! I truly appreciate that and also love the substitutions that you made. I wonder if perhaps adding a little bit of coconut flour to the icing would help in making it thicker in the absence of protein powder… This is worth investigating!
Real happy to hear that you liked the brownies.
This looks very delicious! I have every ingridients except from the Whey protein powder so I was wondering if it would affect the taste or the texture a lot? Also I thought powdered vanilla could do the job regarding the taste of the icing? And maybe dry milk for the texture?
I would be pleased to heard your opinion!
I’m sorry if I did any langage mistake, my mothertongue is French
Quelle chance, Phil, il appert que le français est ma langue maternelle aussi!
Je ne peux pas témoigner personnellement pour ce qui est d’éliminer complètement la protéine en poudre, mais si tu lis les commentaires, celui juste en haut en parle justement. J’ai suggéré peut-être l’utilisation de farine de noix de coco, du moins c’est ce que j’essaierais personnellement. Du lait en poudre? Je n’ai vraiment idée à savoir comment se comporte cet ingrédient lorsqu’il se dissout, alors c’est difficile pour moi de dire si oui ou non ça pourrait fonctionner. Par contre, il semblerait que le glaçage fonctionne sans même l’addition de quoi que ce soit, il devient simplement un peu plus liquide. Et la vanille en poudre est une merveilleuse addition, quoique totalement optionnelle.
Si tu vas de l’avant avec la recette, assure-toi de me laisser connaitre tes résultats! Ça me fait toujours bien plaisir d’avoir du feedback…