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high protein sweet potato brownie taken out with a spatula from the baking pan

High Protein Sweet Potato Brownies - Vegan

These high protein sweet potato brownies are soft, fudgy, and chocolatey, with around 12 g of protein per brownie. They’re made with sweet potato, naturally sweetened with banans, cacao, tahini, oats, vegan protein powder, and dark chocolate for an easy vegan protein snack or dessert.
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Prep Time 2 hours 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert, Snack
Cuisine American
Servings 8
Calories 224 kcal

Ingredients
  

  • 17 oz sweet potato 490 g, weighed raw before cooking
  • 2 small-medium bananas ripe and spotty
  • 1/2 cup unsweetened cacao powder 50 g
  • 1/3 cup dark chocolate chips 50 g
  • 1/4 cup tahini 60 ml
  • 1/2 cup rolled oats 50 g
  • 1 cup unsweetened soy milk 230 ml
  • 2 scoops soy protein isolate 60 g
  • 2 tsp baking powder
  • 1/4 tsp salt or a generous pinch
  • 1 tsp instant coffee

Instructions
 

  • Preheat the oven to 350°F / 180°C.
  • Peel and boil or steam the sweet potato until completely tender.
  • Drain well and mash with the ripe bananas until roughly smooth.
  • Add the cacao powder, tahini, rolled oats, soy milk, protein powder, baking powder, salt, and instant coffee.
  • Mix until everything is thoroughly combined. The mixture should resemble thick brownie batter.
  • If the batter feels excessively thick, add a little more soy milk, one tablespoon at a time.
  • Fold most of the chocolate chips through the batter.
  • Transfer to a greased or parchment-lined shallow baking pan and smooth the surface.
  • Sprinkle the remaining chocolate chips on top.
  • Bake for approximately 30 minutes, checking from around 25 minutes depending on your oven.
  • Remove when the top is set but the center is still moist.
  • Let the brownies cool completely before slicing. They will firm up significantly as they cool.
  • Slice into 8 brownies and store. Enjoy with a drizzle of peanut butter and a side of fruit if you want!

Notes

  • Avoid overbaking. Protein powder can make brownies dry if they stay in the oven too long.
  • Different protein powders absorb different amounts of liquid, so adjust the soy milk if needed.
  • Peanut butter or almond butter can replace the tahini.
  • For a smoother brownie, blend the oats into oat flour or blend the whole batter before folding in the chocolate chips.
  • The instant coffee deepens the chocolate flavor without making the brownies taste strongly of coffee.
Storage
Store cooled brownies in an airtight container in the refrigerator for up to 4-5 days.
Freeze individual brownies for up to 2 months.

Nutrition

Calories: 224kcalCarbohydrates: 31gProtein: 12gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 0.1mgSodium: 311mgPotassium: 511mgFiber: 6gSugar: 8gVitamin A: 8629IUVitamin C: 4mgCalcium: 172mgIron: 3mg
Keyword brownie, high protein brownie, Sweet potato brownie, vegan brownie
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