Deliciously Healthy Sweet Potato Brownies
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 of days 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 their texture, 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?
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 a paleo version of these brownies – I say 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 processor until 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!
Sweet Potato Brownies
- 1 cup sweet potato puree*, (from about 1 large)
- 1/2 cup avocado puree , (about 1 large ripe avocado)
- 1/2 cup unsweetened applesauce
- 1/4 cup date paste
- 1 tsp pure vanilla extract
- 2 large eggs
- 1/2 cup whole wheat flour
- 1/2 cup organic cacao powder
- 1 tsp baking soda
- 1/2 tsp salt, I use Himalayan salt
- 1/2 cup walnuts
FOR THE ICING
- 3 scoops vanilla flavored whey protein powder, (105g | 3.7oz total)
- 1/4 cup date paste
- 1/4 cup all natural hazelnut butter
- 1/2 cup plain Greek Yogurt
- 1/4 cup organic cacao powder
- 1 tbsp melted coconut oil
- 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 the bowl of your food processor, combine the avocado, sweet potato puree, unsweetened applesauce, date paste, vanilla and eggs and process until smooth and creamy.
- In a large mixing bowl, combine the flour, cocoa powder, salt and baking soda and mix well with a whisk, until completely blended.
- Add the dry ingredients 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 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 squares and enjoy!
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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For the nostalgic and the curious in you — I decided to leave a few of the original pictures…
219 Comments on “Deliciously Healthy Sweet Potato Brownies”
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! 🙂
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!
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 🙂 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 😉
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!
I was wondering this too… did you try leaving it out? Or has anyone? Was it still nice? Looks so yummy! Just don’t want my 20mo to have the whey protein / protein powder and only make desserts she can have. Looks so tasty! 🙂
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.
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?
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 🙂
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.
Thanks for sharing,
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.
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!
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! 🙂
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.
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… 🙂
J’ai finalement fait la recette il y a quelques jours! C’était vraiment délicieux ;D Pour le glaçage j’ai simplement mis plus de beurre de noisette, le mélange du glaçage au noisette avec le chocolat du gâteau était parfait!
Je tenais à vous dire que votre blog est vraiment bien organisé, vivant et plaisant.
Mes sincères félicitations et
merci beaucoup 🙂
Wow, merci! Merci beaucoup Phil, j’apprécie vraiment énormément! 🙂
Bien contente de savoir que tu as bien aimé la recette de brownies. Plus de beurre de noisettes, ça peut jamais être mauvais! SURTOUT avec du chocolat en plus. Je suis tout à fait en accord avec cette substitution! 🙂
Merci beaucoup d’avoir pris la peine de me transmettre ton appréciation pour cette recette. Ça fait toujours tellement plaisir à entendre.
i was so excited to try to recipe, but neglected a few things in all my flurry to make this:
1- had no hazelnut butter or coconut oil so i made a concoction of peanut butter, nutella, and almond meal as a substitute
2 – ran out of cocoa powder for the topping, and added a bit more nutella as a chocolate sub
3 – after baking i was looking at my counter and realized that i had forgotten to include the avocado in the recipe (!)
the resulting brownie tasted all right but lacked texture :-\
i’ll definitely give this another go in a few weeks!
Oh no! I hate when that happens! You’re in the middle of making a recipe, or just about to get started, and you realize you’re missing some of the key ingredients. I had that happen to me not too long ago when making Meyer Lemon Squares. The recipe came *this* close to never get completed! But thankfully, the squares did turn out after all.
Glad your brownies sort of did, too! Hopefully, next time they’ll be even better. But *ahem* if I may… you might want to leave the nutella out, this time!? 😉
Let me know how round two works out! 🙂
Hi! I loved the recipe, I just wanted to know how many calories are in 1 square or how much gr are the 12 squares, thank you!
The nutritional information is per brownie, Vicky. I added the information in the recipe!
I made these yesterday, with a few changes, I used figs to make the paste and I added a walnut-pretzel crust just so we could have some crunchiness! I use a little bit of sucanat for the topping and I use buckwheat flour instead! thanks so much!
Thanks for the great feedback Priscilla! Always happy to know when a recipe turns out great! And walnut-pretzel crust? That sounds decadent!
I just made these! They were very delicious. I think I should of baked them for a bit longer, but the chocolate makes up for everything. Also I didn’t have walnuts or hazel nut butter. So I used almonds and peanut butter. Nom everything was tasty. Thank you for keeping it healthy and sticking it to real foods! 🙂
Awesome! Thanks for the great feedback Ashley. So happy to know the brownies turned out for you and that you really liked them! 🙂
Hey, I am going to make these for my family 🙂 what measurement is 3 scoops of whey powder? Is each scoop a teaspoon or tablespoon? Thanks
Most whey protein powders come with measuring scoops, which usually vary between 30g to 35g. In terms of tablespoons, you’re probably looking at 3 to 4 tablespoons per scoop.
Hope this helps!
Just made this on Sunday, and it came out looking a lot different, but deeeelicious all the same! I actually found it to be even tastier a few days after I made it, and it kept together a bit better then too!
I added the link to your blog at the bottom of the post of course 🙂
Thanks for this amazing recipe, will definitely make it again! 😀
Awesome! Glad they came out good, Julie, and thanks much for sharing the love! I truly appreciate that! Loved that you called your version “mud cake”… I need to work on creating one of those! 🙂
These brownies were a hit with my family! Even my 4 year old loved them and she is the pickiest eater. She kept saying over and over…”mmmmmm,mmmm – this is my favorite cake ever mommy! Can you make this for my birthday?”
Oh my! Now THAT is music to my ears! Thank you so much for sharing, Erin! I just loooove your kid! Give her a great big kiss for me! 🙂
I made these brownies yesterday and they are AMAZING! I am forcing myself not to eat the whole batch! I followed the recipe religiously and I couldn’t be happier with the result, thy taste even better than they look! I am reccomending it to everyone looking for an healthy delicious chocolate recipe! I honestly cannot believe people left negative comments on this…
Thank you for the amazing brownies and keep up the amazing work!
Oh my! Thank you so much for this awesome feedback, Nittie! So, so happy to hear that you liked the brownies that much. You soooo just made my day! 🙂
Just dropping by because I tried this recipe this weekend (without the protein powder, using pb instead of hazelnut butter) and I noticed a HUGE difference in taste when they were at room temperature vs. refrigerated vs. frozen. Without refrigeration, it was like eating avocado (which is not a good thing – could explain the criticisms in the comments), but once they cool they’re much more ‘normal.’ Mine came out super wet, so I may have made a mistake somewhere, but I wanted to offer feedback anyway. Love reading your creative recipes – keep it up!
Thanks for that, Ann! To be honest, I haven’t even tasted mine before they were fully chilled, so I wouldn’t know what they tasted like when they were still warm, but you’re right, it might explain some of the negative comments. I also find that they tasted a lot better after they had been in the fridge for a couple of days, and the ones that had been in the freezer were indeed the best of all!
OMG…those look insanely good! I have made brownies with avocado before, but never thought to add sweet potato. Awesome, I can’t wait to try these 🙂
Hope you like ’em, Lisa! 🙂
These really do look amazing and I see that someone else tried them and said they are amazing but after having to go to 3 different stores to get all the ingredients, they turned out HORRIBLE! I mean not edible! 🙁 I’m so bummed because I was so excited! I don’t know what I could have done wrong? I used chocolate almond butter instead of regular because that’s all I could find but considering they are brownies that shouldn’t have mattered. Other then that and using a magic bullet instead of a food processor I followed the recipe exactly. I even went back over and checked afterwards. I made my own date paste because I could not find any, just purée dates and a little bit of water. I’m so confused! I can’t figure out what went wrong?! 🙁
I’m really sorry to hear that these weren’t to your liking, Courtney. Taste is a very personal thing, apparently!
These took me pretty much a whole afternoon to make, and even though they look and smell awesome, they don’t have any taste! 🙁 They’re kind of like Baker’s chocolate squares, they always smell so good but they taste bitter when you actually eat them…
I’ve been using chocolate pudding to “frost” them before I eat them so that I didn’t have to throw them out. 🙁
Sorry to hear these weren’t to your liking, Sarah. Out of curiosity, what kind of cacao powder did you use? Did you let them cool completely before you tasted them? Also, like I mentioned in my post, they do get better with every passing day, so maybe let them age a little bit?
I used regular cocoa powder… Fry’s I think? And I let them cool before I tasted them; also kept them in the fridge for about a week as well and tried them after a few days but they still didn’t have as much taste as I would have liked. The chocolate pudding frosting I used made them edible, and I do love that they were dense and moist.
I was so excited to try these and was really disappointed. I agree with another reviewer who said they were strange. I make all sorts of sugar free desserts and love dates as a sweetener, but for me these missed the mark altogether. Definitely inedible, and not because we didn’t let them sit. I’ve made bean cakes that need to sit but they still taste good right after baking. These did not. So sorry. I’m definitely going to try out some of your other recipes. Your site is really nice!
Sorry to hear these weren’t to your liking, Corinne. Looks like opinions are fairly divided on these guys. Hope you like the other recipes you intend on trying (and thanks for your vote of confidence, too! I am truly flattered that you would still consider trying some of my other recipes even after not liking this one) 😀
Hey i have someone in my family who is allergic to walnuts what do I substitute for them?
Any other nut will be just fine, Sam. Or just plain leave them out! 🙂
Just made these. Absolutely delicious. Not very sweet but the kids still loved them. Great that they are off the charts healthy. No guilt while watching the kids gobble them up!
AWESOME! So happy to hear and thank you so much for letting me know, Theresa. Your feedback really means a lot to me. Thank you for taking the time to do this. So happy to hear you and your little ones liked the brownies! 🙂
Just made these today with very high hopes. They are good but not amazing. I’m wondering if there’s a way to cut back on the eggs. I think what is throwing me is the overtly egg-y flavor. I know coconut flour requires eggs to bind. Can I use a different flour and only 1-2 eggs? I really really want these to work for my family, but the egg taste is too much.
Thanks for any suggestions!
Ok, scratch my original comment. After they’ve been chilled, they taste so much better. The egginess flavor is gone when they are cold. Yaaay!
YAY! Good to hear, Zoe and real glad you liked the brownies after all. To be honest, I never tasted them warm, so I have no idea what they taste like… call me strange, but I don’t care much for warm brownies. I’m a bit confused, though. According to your comments, I am guessing that you made the Paleo version of this recipe and not this actual one. Or did you do a combination of the two?
Also – wanted to comment that my unsweetened applesauce had gone moldy (boooo), so I improvised with nonfat Greek yogurt and a touch of honey. no longer Paleo, but it was still a successful swap. 🙂
Oops – I commented on the wrong recipe. I actually made the Paleo version. Sorry for the confusion!
the recipe sounds great but I need a substitute for the applesauce as I an allergic to apples. Any suggestions?
Perhaps a mashed banana would do the trick? Or pureed cherries. Or a little bit more sweet potato puree and a few extra tablespoons of date paste…
OMG this is THE recipe! I have been looking for a healthy but tasty brownies recipe for ages! I’ve tried some recipes during the last weeks (with black beans or pumpkin), they were good but… not perfect! I strongly trust you recipe to be the perfect one.
I’m planning to make some substitution (pumpkin instead of sweet potatoes, because here in Italy sweet potatoes are difficult to be found) and I was wandering if chocolate protein powder instead of vanilla will work too… What do you think?
You said the brownies are even better if frozen, but do you froze them with or without the glaze?
Could I prepare the glaze beforehand, and keep it in the fridge for a couple of days before using it?
How long do the brownies last (uhm last or keep)? If I make two days before serving will they be ok? Do I have to keep them in or out the fridge?
Sorry for possibile spelling or grammar mistakes
I apologize for all these questions, thank you in advance for your reply
Wow, that’s a bunch of questions! Let me get to them one by one…
First, I think that using pumpkin instead of sweet potato will be fine, although I would probably add an extra tablespoon or two of flour, to compensate for the extra moisture.
Chocolate protein powder will not be a problem. I never use it myself only because I don’t like the taste of commercial chocolate powders.
The brownies are even better after they have been sitting in the fridge for a few days (or frozen and thawed) but freezing them is not mandatory. So of course, you can make them a few days beforehand. I would even recommend it. And if you choose to freeze them, you can freeze them with the glaze on.
The brownies will keep for about a week, in the fridge, in an airtight container.
Last but not least, have you considered giving these ones a try instead? I think they are much better! 😀
Thank you so much for your answer! You’re so kind!
WOW the other recipe is even more perfect than this one, if possibile! (the glaze is diary free! yeah!) How could I have missed it???
Do the storage time/details of the other brownies are the same of these one?
Does the glaze taste very much of coconut? Could I use other flour instead of coconut’s in the brownies mixture? (One of my guest doesn’t like coconut!)
I think i’m falling in love with your site! I’m so grateful that you shared your recipe with the world! I’m going to enthusiastically quote you in my website when I will post the brownies with my substitution!
HAHAHA! Thanks Kay, that’s very kind of you to say!
You can go ahead and use the coconut flour with full confidence, the brownies have ZERO coconut taste. Only deep, rich, intense chocolate flavor. And storage/freezer details are the exact same, yes. And these too, are just as good after they have been frozen and thawed, if not better than fresh.
Hope you and your guests like ’em! 🙂
I made these brownies and after a few days in the fridge they were AMAZING…even better heated in the microwave! However, even though absolutely delicious they were more like a chocolate cake. Is there anything I can do to make them more chewy and dense? I did use whole-wheat pastry flour to replace spelt.
Glad to hear you liked ’em, Blaire and thanks a bunch for taking the time to let me know! As for making them more chewy and dense, I’m afraid I can’t be of much help… I remember them being nice and chewy with the spelt flour, so maybe the switch in flour alone was enough to make them more cake-y?
As someone who is used to traditional baked goods, I can honestly say these were pretty good. They don’t have the taste and texture of a traditional brownie but I didn’t expect them to. The batter was not sweet enough for my taste so I would estimate that I ended up tripling the date paste. They are definitely best the next day and well chilled. If you don’t like them at first (I was undecided initially), pop them in the fridge or freezer and try them again the next day. I would not recommend omitting the frosting.
While my 7 year old didn’t like these, my 5 year old did and so did my husband.
Thanks a million for this extensive review, Emily! This is pure gold to me. Good to know that one can add so much date paste and have the recipe still come together. Very happy that the brownies were well liked in the end. 🙂
These looked so delicious I just had to try making them. Unfortunately they came out quite terrible. The batch was not in the least bit sweet and the taste did not resemble anything close to brownies. I was severely disappointed. 🙁
Real sorry to hear that, shlomit… 🙁
For the frosting, is it possible to leave out the vanilla protein powder or substitute it with something else?
To be honest, Torry, I have no idea… Protein powder has very distinctive properties that are hard to find in any other ingredient and it definitely plays a role in the final texture and taste of this frosting. If you want to leave it out, might I suggest you give the paleo version of these brownies a try instead? They’re much better anyway! 😉
Yes it is possible, just made these and it was fine without the powder.
I made these with bananas instead of sweet potato and they were amazing! Thanks so much for your recipes, they are healthy and taste amazing.
Thank YOU Jade for this awesome feedback. So glad to hear the brownies worked for you! 🙂
I would really love to make these! My husband is begging me to make these ASAP. However, I am deathly allergic to avocado. What would be a proper substitute?
I’m sorry, Sarah, but I can’t think of one that I could suggest without testing it first…
Hmmmm well thank you. I will Google to see what I could sub and then let you know how it turns out!
Made these yesterday and completely fooled my family. I did not used the protein poudwer and it was fine. Merci pour la re cette.
So happy to hear, Tammy! Thanks for taking the time to let me know, too. I greatly appreciate that! 🙂
Hi, I’m really excited to make these! They look amazing. I’m curious about what size the avocado is. I have smallish ones right now, and even similar sizes can vary greatly in pit size which would make a difference volume wise. Do you know approximate volume of the avocado? Want to make sure I get it right 🙂
Just use a medium size avocado, Monica, and you’ll be fine.
Oh, my, these are just fabulous. And sweet potato and avacodo… who would have thought?
What should the batter look like? I am wondering if it should be sticky, dry, or pourable? Thank you for your time.
It should be fairly thick, Nicole. Like a thick cake batter.
So I just made these and as well they are really bitter and really bland even after adding in 1/4 cup of maple syrup … I see it’s either love or hate … and while i think it’s a good recipe it doesn’t have that decadent sweet tooth fix …
they are not at all sweet or rich …
but ive noticed this about other recipes as well
to the people that complained and need something rich and sweet I’d suggest sticking with raw vegan brownies over cooked paleo brownies the recipe itself isn’t bad it’s just not suited for all taste buds … however I learned about date paste from here and best thing ever !
These look amazing! I have been looking for a sweet potato brownie recipe ever since i tried one out east. Believe it or not we have a date allergy in our house. What can i substitute for the Date paste without compromising the recipe?
I don’t know, Morag… honestly, I never tested, but if I were to substitute anything, I would use raw honey. I think that would be your best bet. Let me know how it turns out if you end up trying it!
I was wondering whether anyone has tried leaving the whey protein out of this? Or substituted it? Was it still nice? Looks so yummy! Just don’t want my 20mo to have the whey protein / protein powder and only make desserts she can have. Looks so tasty! 🙂
Thanks Sonia!! See are awesome!! I did have to make them grain and egg free, but they turned out absolutely perfect!! I look forward to trying more of your recipes:)
Glad to hear, Ashley! Thanks much for letting me know! 😀
Do you have the recipe with metric units?
How much is one avocado?
You know your recipe is a success when it’s full of healthy ingredients, but no one could ever guess by eating it! These brownies look super fudgey and delish!
Amazing recipe I made this for my kids and they enjoyed it like anything. They want to say Thanks to you.. Now I am big fan of yours..!!!
Thank you Karen! Glad to hear the brownies were a success, especially with the kids! 🙂
So what is the actual quantity of “1 ripe avocado”? I can’t see it in the recipe. The photos look amazing!
That’s odd! It looks like the recipe hadn’t updated after all. I re-entered it in the plugin and now it looks like it’s working just fine. Thanks for pointing that out, Helen! And thanks for the kind words, too! 🙂
You are amazing I tried many recipes of you and they are just superb I can’t clarify the taste in my words, they are Yummy tasty and delicious oh my god what other word I write to tell you the experience as I am speechless by tasting them. You are superb and a fantastic chef. Wow, thank you so much
I am fascinated by your style, and love that you use this combo of ingredients. I’ve never seen anything like your website before! I just discovered your website, and I have already picked out a few things I look forward to making, including these, date paste, the healthy pumpkin pie, and it’s paleo version, and possibly the chocolate raspberry pie. I will be reviewing your savory main dishes and sides as well! Thanks!
Thank you very much for your kind words, Shawna! I can’t wait to hear what you think of the recipes you end up trying! 🙂
These look stunning! Just a note, under the date paste you have 1 tsp (store bought or homemade) but you don’t say what. I clicked on store bought and saw it was the vanilla, thought I’d let you know if you wanted to change it
Can’t wait to try it, thanks!
GAH! That “word disappearing act” happened when I switched plugins… thanks for notifying me, I’ll make the correction right away!
I feel it’s a great way to get some more fruit & veg into one’s diet, especially for kids.
I found it not sweet enough, even though I doubled the date paste in the brownie (I am only 1 week into being sugar free though). Do you think it safe to add some Stevia?
I’m not a huge fan of stevia, LiLi, but I’m pretty sure that it could be added without affecting the recipe in the least…
Are there any other healthy sweeteners you could suggest please?
If I had to use one, it would definitely be stevia. But I still try and stay away from it… for starters, I’m not a fan of its flavor, and I prefer to use natural sweeteners, such as fruit, honey, date paste or maple syrup.
This recipe was amazing.
Everyone I told that I was making this just screwed their faces up…… Until they tried them.
You cannot tell that it is sweet potato and avocado.
I substituted cacao for cocoa as I already had this at home and also added in a little bit of Rice Malt Syrup into the icing and it turned out great!
Next time I think I will try making these with coconut flour!
This is everything a brownie should be, just a healthier version, thank you!
Thanks much, Jess, I’m very happy to hear that. Please keep me posted as to your results with the coconut flour. And for the record, cacao and cocoa are the exact same thing. Only the spelling is different. 😉
Any recommendations on possible substitutions for applesauce? I love love love how clean and REAL this recipe is – just not a huge fan of applesauce (that taste but also the fact that most I find in the stores is overly processed)
I love everything about this new brownie ! I love the fact that you use wey in the frosting.
Question: Would this be ok for diabetic?
I really can’t tell for sure, Robyn, as I’m not at all familiar with the disease and its requirements/limitations. Sorry I can’t be of more help…
Hi Sonia – i hope this comment still finds you well… even after it’s been a few years since you posted the recipe… but i wanted to know how to store these brownies?
do they freeze well for up to 2 weeks? or just place them in the fridge for a week?
They do freeze very well, Joyce, and will keep in the fridge for a week without problems!
Almost perfect – will you be testing a vegan version? Seems like it’d be easy enough to keep it plant-based. Thanks 🙂