50 Calorie Fudge Brownies

Ingredients

• 2 cup sweet potato (baked or steamed)
• 4 eggs
• 1 tsp vanilla extract
• 1 cup unsweetened cocoa powder
• 1 cup granulated monk fruit
• salt (a dash; author uses Redmond Real Salt)

Steps

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   Place 2 cups of baked or steamed sweet potato, 4 eggs, and 1 teaspoon of vanilla extract into a blender.

3. 3

   Blend the mixture until it is completely smooth.

4. 4

   Pour the blended mixture into a mixing bowl.

5. 5

   Stir in 1 cup unsweetened cocoa powder, 1 cup granulated monk fruit, and a dash of salt until thoroughly combined.

6. 6

   Prepare an 8x8 inch baking pan by lightly greasing it or lining it with parchment paper.

7. 7

   Scrape the batter into the prepared pan and spread it evenly.

8. 8

   Bake at 350°F for 35-40 minutes, or until the brownies are set in the middle.

9. 9

   Remove from the oven and let cool completely. The brownies will firm up as they cool but will remain very moist and fudgy.

10. 10

    Cut into 16 pieces for small brownies (approximately 50 calories each) or 8 pieces for larger ones.

Notes

Store any leftovers in the fridge. The brownies are very moist, so refrigeration helps maintain their texture. For best results, ensure the sweet potato is fully cooked and soft before measuring.

Nutrition per serving

• dessert
• brownies
• low-calorie
• gluten-free
• healthy baking
• sweet potato
• sugar-free
• baked