50 Calorie Fudge Brownies
Elizabeth Resnick- double certified health and weight loss coach cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
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These moist, rich, and fudgy brownies are made with clean ingredients like sweet potato and eggs, offering a nutrient-dense treat that is naturally gluten-free and low in calories.
- Time
- 50 minutes
- Equipment
- Stovetop, oven, and blender
- Good for
- Snacks
- Cuisine
- American
- Contains
- Eggs and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 400 g
- 200 g
- 4 g
- 85 g
- 190 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 750 g before cooking, which is about 45 g per serving.
Steps
Preheat your oven to 350°F (180 °C) (175°C (350 °F)).
Place 2 cups of baked or steamed sweet potato, 4 eggs, and 1 teaspoon of vanilla extract into a blender.
Blend the mixture until it is completely smooth.
Pour the blended mixture into a mixing bowl.
Stir in 1 cup unsweetened cocoa powder, 1 cup granulated monk fruit, and a dash of salt until thoroughly combined.
Prepare an 8x8 inch baking pan by lightly greasing it or lining it with parchment paper.
Scrape the batter into the prepared pan and spread it evenly.
Bake at 350°F (180 °C) for 35-40 minutes, or until the brownies are set in the middle.
Remove from the oven and let cool completely. The brownies will firm up as they cool but will remain very moist and fudgy.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 53
- Protein
- 3 g
- Carbs
- 21 g
- Fat
- 2 g
- Fiber
- 3 g
Where the calories come from
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