Not Yo Grandma's Brownies
I named these not yo Grandma's brownies, because if you tell her there's zucchini and sweet potato in them, she might look at you funny.
But yes, these are full of veggies for a little added fiber, and healthy fats to satisfy you without sacrificing taste. I brought them to the gym this morning to test them out with the people I workout with each Saturday and they were a hit! So I feel confident sharing the recipe for you guys, and I hope you enjoy them too!
They're super fudgey and can be made into muffins OR brownies. I love having them on hand because they're that little something sweet and they totally satisfy that chocolate craving.
- 1/2 baked sweet potato (about 1/2 cup)
- 1/2 cup shredded zucchini, drained (I shredded 1 medium zucchini, then wrung out the water with my hands. Some people use a cloth. I was feelin' savage.)
- 1 ripe banana, mashed
- 1/2 cup nut butter of your choice (I used Crazy Richard's PB)
- 2 eggs
- 1/4 cup maple syrup (the real stuff)
- 1/3 cup cocoa powder (I used cacao maca powder!)
- 1/2 tsp. baking powder
- 1 tsp. vanilla
- 1/4 cup extra dark chocolate chips (I chopped up a Square Bar!)
- 1/4 cup almonds, chopped
- Pre heat that oven to 375 (I know it's warm out, but it's worth it for these!!)
- Combine all ingredients in a large bowl but the chocolate chips and almonds
- Mix well until smooth
- Fold in the chips and chopped nuts if you choose
- Line a muffin tray, or lightly grease a 9"x9" pan (coconut oil or ghee works well)
- Pour batter in pan, or in each muffin cup (3/4 full for each cup works well and makes about 9-10)
- I topped mine with extra chopped almonds, pumpkin seeds, and saved some PB to drizzle on top
- Bake for 20 minutes or until fully cooked. Since there isn't any flour, they will always be slightly soft, but you don't want them to be runny.
- Let cooooool + enjoy!!!
- Store in the fridge