Chocolate Fudge Brownies

These brownies are super simple to make, and I was shocked at how rich and chocolatey they were. I added chopped up pieces of chocolate bar. (I use one with 88% cocoa; a dark chocolate with very little added sugar – about 5 grams per serving.) I’ll use a little over a third of a 3 ounce bar. My favorite is the Endangered Species Chocolate, available at stores and here. It adds a little texture and richness to the bars. And, besides the low-sugar chocolate bar, there’s a small amount of added sweetener (yacón syrup, maple syrup or raw honey) in this recipe. The rest of the sweetness comes from the secret ingredient, sweet potato. But, I promise you these brownies are on the fudge-y side and taste like decadent brownies should. Enjoy this treat after your 6 Week Reset.

If I have it in the house, I’ll use yacón syrup. What’s that stuff? Yacón or yakon syrup is a prebiotic kinda superfood sweetener. It’s a low glycemic sweetener (GI is the rate at which food raises blood sugar). And, it comes from a sweet tasting South American root vegetable. Yacón has half the calories of sugar and a lovely light, sweet caramel-molasses flavor. It’s a prebiotic (a non-digestible food that promotes the growth of beneficial microorganisms in the intestines) and contains inulin, which promotes healthy probiotics. This stuff also contains iron, calcium and 20 amino acids. A few studies that have shown that yacón syrup could help improve digestion and weight loss rate, probably because it’s gut-friendly, meaning your beneficial bacteria really dig it!

You can buy yacón syrup here or here. Or at your local health food store. 

Chocolate Fudge Brownies
A decadent treat that's totally ageless-approved. It's also vegan and gluten-free. So enjoy these rich, chocolate fudge brownies as a healthy indulgence.
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Prep Time
45 min
Cook Time
20 min
Total Time
1 hr 5 min
Prep Time
45 min
Cook Time
20 min
Total Time
1 hr 5 min
Ingredients
  1. 2 medium large sweet potatoes, baked until soft, and mashed
  2. 1-2 tablespoons virgin coconut oil
  3. 1 cup creamy, unsweetened peanut butter (or nut butter of choice)
  4. 4 tablespoons yacón or maple syrup (or honey, if not vegan)
  5. 1 cup unsweetened cacao or cocoa powder
  6. (optional) 1-2 ounces of a dark chocolate bar with 80-90% cocoa, coarsely chopped
Instructions
  1. Bake sweet potato until tender in an oven or toaster oven at 400° F for about 45 minutes.
  2. Once baked and still hot, carefully peel the skin off, using a fork mash the sweet potato. Fold in 1 tablespoon coconut oil while the sweet potato mash is still hot, whip with a fork for a creamier texture. If the potatoes are on the dry side, and the mash isn't creamy enough, add another tablespoon of coconut oil.
  3. Preheat the oven to 350° and line a 9"x 9" pan with parchment.
  4. Meanwhile, on the stove, melt nut butter with syrup over a low heat until softened, about 2-3 minutes.
  5. In a large bowl add the mashed sweet potato/coconut oil mixture, melted nut butter and syrup, stir in the cocoa powder and mix well.
  6. Put mixture into the pan, it should be pliable, like a dough, spread it out evenly. And, press the chopped chocolate into the brownie batter, making sure to distribute it evenly.
  7. Bake for 20 minutes or until cooked through.
  8. Remove from the oven and allow to cool completely before slicing and refrigerating. Store in the fridge. Brownies will keep for 3-4 days in airtight container or longer in the freezer.
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