32 bite-sized brownies
1 cup wheat flour
2/3 cup vanilla protein powder
1/2 teaspoon baking powder
3/4 cup sugar free maple syrup or agave nectar
1 1/3 cup sweet-potato puree
3 large egg whites
1/4 - 1/2 cup of almond milk (plain, vanilla or pumpkin spice flavored)
3 teaspoons vanilla extract
1 T cinnamon
1/3 cup chocolate chips (grain sweetened or regular)
Spritz an 8-inch square baking pan with some extra virgin olive oil. Set aside.
Preheat your oven to 350 degrees F.
Prepare the sweet potato puree (you can also use yams)
Microwave 2 – 3 small sweet potatoes or yams for 6 minutes on high. Poke with fork and turn two to three times to soften and cook thru
Allow to cool
Place one sweet potato in blender or mixer. Add cinnamon, vanilla and a small amount of milk. Puree
Continue adding sweet potatoes, milk and pureeing until you have a fine puree. It will be orange brown due to the skin on the sweet potato
In a large bowl, mix together the wheat flour, protein powder and baking powder. I use Beverly Protein powder as my preferred protein powder for cooking.
Add the egg white and maple syrup to the dry ingredients. Mix well.
Add the sweet potatoes to the mixture. Stir thoroughly to make sure all dry ingredients mixed with sweet potato. Add additional milk or water to desired batter consistency.
Add the chocolate chips.
Pour into your prepared pan.
Bake for 30 - 40 minutes. Watch carefully toward the end to prevent over cooking.
Let cool before slicing.
I ad lib a lot when I cook so I apologize that I am not able to give you exact measures. If it looks wet, I add more dry ingredients and vice versa. I keep trying to be more scientific but I am not that disciplined in the kitchen. I am not including the calorie count for this recipe because it will depend on your choice of ingredients. If you import the recipe into MyFitnessPal and update the ingredients to reflect your preferences you will be able to calculate the macros for each brownie.
Please let me know if you enjoy this recipe!