It’s safe to say that brownies rank pretty highly in the pantheon of American culinary inventions, but like most of their compatriots – think Twinkies, corn dogs and Dunkin’ Donuts – ingesting them in large quantities won’t do your waistline any favours. This problem inspired the chefs at fitness restaurant Gym’s Kitchen (gymskitchen.com) to come up with a radical solution: replace all the sugary, processed carbs in traditional brownie recipes with the natural goodness of, yes, sweet potato. The results taste as good as they look, and offer plenty of blood sugar-steadying low-GI carbs as well as 14g of muscle-building protein per brownie.
Ingredients
800g sweet potato, peeled and diced
80g ground almonds
14 dates, finely chopped
100g oats
100g chocolate whey protein powder
4tbsp cocoa powder
3tbsp pure maple syrup
1tbsp baking powder
How to Make It
Step 1: Preheat the oven to 180°C/gas 4.
Step 2: Boil the sweet potato in water for eight to ten minutes until soft. Drain and place it in a bowl. Mix with the remaining ingredients and mash until you get a smooth consistency.
Step 3: Line a baking tray with greaseproof paper and spread the mixture evenly over it. Bake it in the oven for around 18 minutes, then slice into ten and eat. Not all at once.
The Numbers (per brownie)
309 calories
14g protein
56g carbs
6g fat
