BROWNIE INGREDIENTS
- 3/4C Boiled Sweet Potato
- 2 Whole Eggs
- 2t Vanilla Extract
- 3T Flavolution Chocolate Mocha Seasoning
- 1/3C Golden Monk Fruit Sweetener (you may sub for Stevia/Honey)
- 1t Baking Powder
- 1/4C Cacoa Powder
- 1/4C Chocolate Protein Powder (we used John’s Killer Protein)
- 2T Coconut Flour
- 2T Gluten free all-purpose flour (we used King Arthur brand. Also okay to use all Coconut Flour if you don’t have Gluten Free).
CREAM CHEESE FROSTING
- 3T Reduced Fat cream cheese softened to room temperature (May also use Peanut Butter for all you PB lovers)
- 1T Honey
- 1t Vanilla Essence
DIRECTIONS
- Preheat oven to 350 degrees
- Boil sweet potato and let cool to room temperature.
- Mix dry ingredients in a small mixing bowl
- Mash cooled sweet potato and mix wet ingredients into the sweet potato
- Combine the wet and dry ingredients, mixing thoroughly
- All you chocolate lovers can add 1C of sugar free chocolate chips for added chocolate
- Pour into an 8×8 brownie pan or a muffin tin.
- Swirl cream cheese on top of the mixture
- Bake for 20-25 minutes if cooking in a brownie pan (bake time in a muffin tin is 16 minutes)
- Sprinkle with Flavolution Cinnamon Toast when removed from the oven.
- Makes 12 brownies
- Macros without Chocolate Chips:
- Total Calories 71 per brownie
- 1.8g Fat
- 14.2g Carbs
- 2.7g Sugar
- 5g Protein
- 1.5g Fiber
- Macros 1/2 bag Chocolate Chips
- Total Calories 108 per brownie
- 5.2g Fat
- 18.7g Carbs
- 2.7g Sugar
- 5.7g Protein
- 4.2g Fiber
- Macros Entire bag Chocolate Chips
- Total Calories: 153 per brownie
- 7.8g Fat
- 21.7g Carbs
- 2.7g Sugar
- 6.5g Protein
- 6g Fiber