Brownies that are fudgy and decadent but still leave you feeling full of energy and satisfied? These Feel-Good Brownies are the perfect treat when you’re in need of something chocolatey but don’t want to feel sluggish or tired at the same time. They are moist, rich and packed with wholesome ingredients that make each bite feel as good as it tastes.
What Makes This a “Feel Good” Recipe?
Unlike traditional brownies that are loaded with refined sugars and butter that give you a sugar crash after eating a slice, this recipe uses nutrient-dense ingredients that nourish your body and keep you feeling good while still eating good. Ingredients like sweet potatoes, that adds a natural sweetness, additional fiber and vitamins to these brownies, dark chocolate that adds a deep richness and a boost of antioxidants, and even whole wheat flour, that adds in more fiber and vitamins to help keep you stay full longer.
Key Ingredients for the Feel-Good Brownies
(see full Ingredient list below on the Recipe Card)
- sweet potatoes: add natural sweetness and moistness to the brownies. Also packed with fiber and vitamins.
- dark chocolate: add deep chocolatey flavor and rich in antioxidants and minerals
- whole wheat flour: fiber rich alternative to white flour
- splenda & brown sugar: this combination keeps sweetness balanced without the use of excess sugar
- light extra virgin olive oil: healthier alternative to seed oils or butter that keeps brownies moist
Tools and Equipment Needed
Here are some of the equipment that you will need for this Feel-Good Brownies recipe:
- Large pot: to parboil the sweet potatoes in
- Baking pan: to bake the sweet potatoes
- Mixing bowl: one large to make the brownie batter, and two small to melt the chocolate and sift the dry ingredients together.
- Measuring cups and spoons: to measure each ingredient
- Electric mixer and spatula: to blend and combine the ingredients
- Baking dish: to bake the brownies
- Parchment paper: to place on top of baking dish for easy removal of the brownies
- Oven: for baking
Now that we are fully aware of the major ingredients and necessary tools for these brownies, let’s begin to create some decadent brownies.
(Step-by-Step Instructions)
Step 1: Cut the sweet potatoes in half and slightly boil them for 15 minutes in a large pot in order to minimize the baking time. Drain, then place on a baking dish lined with aluminum foil and bake at 400 degrees Fahrenheit for 30 minutes.
- The sweet potatoes should still be firm but slightly tender after boiling.
- Scrunch up the aluminum foil to cover the sweet potatoes completely to trap the steam.
Step 2: Once the sweet potatoes are fork tender, remove the skin and place in a large bowl. Use an electric mixer to mash the potatoes until no lumps are left. This should take around 4-5 minutes.
- The skin should be easily removable when softened.
Step 3: In the same bowl, crack in the eggs, splenda, brown sugar, and vanilla extract and blend until combined. Then add in the olive oil and melted dark chocolate and blend again until just combined.
- The amount of the mashed sweet potatoes should be 1 and 1/3 cup but measure it out just in case.
- To melt the chocolate chips: pour in 1/4 cup of almond milk and microwave for 30 sec. Mix gently until all the chips have melted. After a little while, the chips will become a velvety chocolate sauce. If needed, microwave for another 10 seconds.
Step 4: Sift the whole wheat flour, cocoa powder, baking powder, and salt into another bowl, then add into the wet ingredients in two parts. Fold the dry ingredients into the mixture gently with a baking spatula.
- Avoid overmixing and fold just until all the flour is mixed into the batter.
Step 5: Bake at 350 degrees for 34 minutes depending on the size of the baking pan. (I used an 8×8 baking dish).
Recipe Tips for Best Results
- Cover the sweet potatoes in totality with aluminum foil when baking to insulate and create steam. This releases the sugars in the sweet potatoes and results in a sweeter caramel taste.
- Sift the dry ingredients together before adding into the wet ingredients to avoid any clumping. This will also make blending the dry ingredients easier.
- Fold in the dry ingredients with a spatula instead of using the electric mixer or whisk to avoid overmixing.
- Melt the chocolate chips with 1/4 cup almond milk in the microwave for 30 seconds and gently stir to create a velvety sauce.
- Bake at most 34 min to create a decadent and fudgy texture. When sticking a toothpick inside, it will look a little undone but that is just the sweet potatoes sticking to the toothpick.
- Cool the brownies completely before cutting. They will be firmer and easier to slice.
- Optional: Pour a glaze on top made from Greek yogurt, freeze dried strawberries, splenda, and almond milk for a pretty pink finish.
Substitutions/Variations
- Swap the whole wheat flour for gluten free flour or almond flour for a gluten free option.
- Use canned sweet potato puree or pumpkin puree for a quicker alternative.
- Add in toppings like walnuts, extra chocolate chips. or a cheesecake swirl for additional texture and flavor.
FAQs (Frequently Asked Questions)
- Can I just boil the sweet potatoes or used canned puree? Yes, you can definitely just boil the sweet potatoes to save on time, but more sugar will most likely need to be added because the boiled sweet potatoes will not be as sweet. Using canned sweet potato puree is also a great variation to save on time.
- Can I use just splenda or another sweetener like honey or agave? You can use any sweetener of your preference, but the measurements will differ. If only using splenda, I would suggest adding another 1/2 cup if you enjoy a sweeter brownie.
- How do I store these brownies? Keep them in an airtight container for up to 3 days or refrigerate for up to a week. I prefer these brownies after they are refrigerated overnight because they are firmer and decadent.
- Can you taste the sweet potatoes in the brownies? I personally do not taste any sweet potato, but make sure to blend the potatoes completely until a smooth cream-like texture forms. Even my mother-in-law, who is not a huge fan of potatoes, love these brownies!
Other Fun Similar Recipes
If you loved this recipe, try out these other decadent, feel-good recipes linked below!
- NO-BAKE MATCHA TIRAMISU: Light and airy matcha cream paired with soft lady finger biscuits infused with more matcha
- COZY APPLE CUSTARD CROISSANTS: Flaky croissants stuffed with a luscious homemade custard, tender spiced apples, and a crunchy cinnamon topping.
Conclusion
By making these Feel-Good Brownies, you will satisfy your sweet tooth while still feeling amazing after indulging. These brownies are proof that you can still eat healthy while enjoying your favorite foods at the same time. Nourish your body by making these easy switches like using sweet potatoes to reduce the amount of flour, using olive oil instead of seed oils, and using whole wheat flour for more fiber and minerals.
If you are a fan of nourishing recipes that are delicious and make you feel good, give this recipe a try and tell me what you think. Leave a comment about any reviews or questions you may have!
Make sure to share your feel-good fudgy brownies with me by tagging me @foods_ofli on Instagram. I would love to see what you’ve chef’d up in the kitchen!
For more delicious recipes like this one, visit Foodsofli.com. Don’t forget to share your creations with me on social media using #Foodsofli and make sure to tag me @foods_ofli so that I can see your masterpiece.
FEEL-GOOD FUDGY BROWNIES
Description
These Feel-Good Fudgy Brownies are the perfect treat when you're in need of something chocolatey but don't want to feel sluggish or tired at the same time. They are moist, rich and packed with wholesome ingredients that make each bite feel as good as it tastes.
Ingredients
For the wet ingredients:
For the dry ingredients:
Instructions
Parboil the Sweet Potatoes:
Bring a large pot of water to a boil. Cut the sweet potatoes in half and slightly boil them for 15 minutes to minimize the baking time.
The sweet potatoes should still be firm but slightly tenderBake the Sweet Potatoes:
Drain the water, then place on a baking sheet lined with aluminum foil and bake @ 400 degrees Fahrenheit for 30 minutes.
Scrunch up the aluminum foil to cover the sweet potatoes completely for heat to trap forming more steam to keep the moisture.Peel the Potatoes:
Retrieve the baked sweet potatoes from the oven and peel off the outer skin. Place the peeled potatoes in a large bowl.
The skin should be easily removable when softened.Mash the Potatoes:
Use an electric mixer to mash the potatoes into a thick cream like texture. This should take less than 5 minutes.
The smoother the mash, the better the brownies will turn out. Make sure to beat the sweet potatoes until no chunks are left to avoid any chunky bits in the brownies.Combine Wet Ingredients:
- In the same bowl, crack in the eggs, splenda, brown sugar, and vanilla extract and blend with the mixer until it is all combined evenly.
- Once combined, add in the olive oil and melted dark chocolate and blend again until just combined.
- (To melt the chocolate chips perfectly, pour in 1/4 cup of almond milk and microwave for 30 sec. Mix gently until all the chips have melted.)
The amount of the mashed sweet potatoes should be 1 and 1/3 cup but measure it out just in case.Add in Dry Ingredients:
Sift the whole wheat flour, cocoa powder, baking powder, and salt into another bowl, then add into the wet ingredients in two parts. Fold the dry ingredients into the mixture gently with a baking spatula.
Avoid overmixing and fold just until all the flour is mixed into the batter.Bake and Serve:
- Bake at 350 degrees for 34 minutes depending on the size of the baking pan.
- Allow to cool completely until serving.
- Optional: Pour a glaze on top made from Greek yogurt, freeze dried strawberries, splenda, and almond milk for a pretty pink finish.
Baking time varies depending on size of pan.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 249kcal
- % Daily Value *
- Total Fat 11.6g18%
- Sodium 349.3mg15%
- Potassium 77.3mg3%
- Total Carbohydrate 35.3g12%
- Sugars 16.1g
- Protein 4.9g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Cover the sweet potatoes in totality with aluminum foil when baking to insulate and create steam. This releases the sugars in the sweet potatoes and results in a sweeter caramel taste.
- Sift the dry ingredients together before adding into the wet ingredients to avoid any clumping. This will also make blending the dry ingredients easier.
- Fold in the dry ingredients with a spatula instead of using the electric mixer or whisk to avoid overmixing.
- Melt the chocolate chips with 1/4 cup almond milk in the microwave for 30 seconds and gently stir to create a velvety sauce.
- Bake at most 34 min to create a decadent and fudgy texture. When sticking a toothpick inside, it will look a little undone but that is just the sweet potatoes sticking to the toothpick.
- Cool the brownies completely before cutting. They will be firmer and easier to slice.
- Optional: Pour a glaze on top made from Greek yogurt, freeze dried strawberries, splenda, and almond milk for a pretty pink finish.
