This is my go-to brownie recipe for when I get that brownie craving. They’re so easy to make, intensely chocolatey, and have a decadent fudgy texture. Plus, they sneak in grated veggies and are packed with fiber, healthy fats, protein, and antioxidants. One brownie will give you 6g of protein, 5g fiber, and a hefty dose of magnesium and zinc. Top with vanilla bean ice cream or whipped cream for an extra decadent treat!
Servings 9 brownies
Prep Time 10 minutes 
Cook Time 30 minutes Ingredients
- ¼ cup (55g) olive oil
- ¼ cup (65g) tahini or almond butter*
- ¼ cup (80g) maple syrup
- 1 large egg
- 1 tsp (6g) vanilla extract
- 1 cup (105g) grated beet or sweet potato (from 1 medium beet or 1 small sweet potato)
- 1 cup (120g) almond flour or meal**
- ⅓ cup (31g) unsweetened cocoa powder
- ¼ cup (40g) coconut sugar
- ½ tsp baking soda
- ½ tsp kosher salt
- ½ cup (94g) dark chocolate chips/chunks OR your favorite (2.5-3 oz) dark chocolate bar, chopped
- Vanilla ice cream, for serving (optional)
- *Make sure it’s the natural kind (just nuts or seeds, no oils, sugars, or fillers).
- **I never buy almond flour. Instead, I just grind up raw almonds in my blender (or use a food processor) until they are a fine meal. You can do this with any nut or seed and they are interchangeable.
Instructions
- Preheat oven to 350F. Line an 8×8 or 9×9-inch baking dish with parchment paper (or grease lightly with butter or oil).
- In a large bowl, whisk together the oil, tahini or almond butter, maple syrup, egg, and vanilla until smooth. Stir in the grated beet or sweet potato.
- Add the almond flour, cocoa powder, coconut sugar, baking soda, and salt. Use a rubber spatula to mix until well combined. Stir in the chocolate chips. Transfer to your prepared baking dish and spread into an even layer.
- Bake for 25-30 minutes, or until a knife or toothpick comes out clean-ish (melty chocolate chips will stick!).
- Let cool for at least 10 minutes before removing and slicing. If you are slicing and serving straight for the pan, cut them with a knife, then use a big spoon to scoop the warm brownie out. They are also delicious cold!
Items you can prep ahead (optional)
- Grate 1 cup beet or sweet potato
- Make the brownies
Substitutions:
- Use any oil in place of olive oil (melted butter or coconut oil).
- To make nut-free, grind up raw pumpkin seeds in place of almonds and use tahini.
- To make vegan, substitute the egg with a flax egg.
Storage:
- Store leftovers in an airtight container in the fridge for up to 7 days.
Leftovers + Repurposing:
- I actually really like these cold out of the fridge. Or you can warm them up in the microwave on low power until just warm.
- Eat for breakfast topped with whole milk Greek yogurt and walnuts (you have my permission)!
- Or make it more decadent topped with vanilla ice cream or whipped cream.
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