Flourless Chocolate Brownies with Salted Peanut Butter Topping (Gluten Free!)
  • ⅔ cup mashed sweet potato (I cut and boiled my sweet potato prior to mashing)
  • ¼ cup natural chocolate protein powder (optional, I used North Coast Naturals whey isolate)
  • ⅓ cup raw cocoa powder
  • 2 tablespoons extra virgin coconut oil
  • 1 tablespoon raw honey
  • 4 packets of Sweet Leaf Stevia (can sub for 2 extra tablespoons raw honey)
  • 2 large eggs
  • ½ tsp baking soda
  • ½ tsp salt
  • 4 tablespoons of natural peanut butter (optional, for topping)
  • sprinkle of sea salt (optional, for topping)
  1. Preheat oven to 350 degrees.
  2. Place all ingredients except the peanut butter/sea salt topping into a blender or food processor.
  3. Mix everything until smooth.
  4. Pour into a well greased 8x8 baking pan.
  5. Bake for 20 minutes, or until a toothpick pulls clean.
  6. Allow brownies to cool completely before cutting.
  7. Cut into 9 squares, and smear ½ tablespoon of natural peanut butter over each, then sprinkle with sea salt.
  8. Enjoy!
Nutritional value does not include peanut butter topping! With the peanut butter topping (1/2 tablespoon) - the values are 144kcal/10g carb/9g fat/ 7g protein/ 3g fiber/ 4g sugar per brownie!
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/flourless-chocolate-brownies-with-salted-peanut-butter-topping-gluten-free/