These brownies are fudgy, super chocolate-y, decadent, AND packed with veggies, fiber, healthy fats, and protein. Use that as an excuse to have these for breakfast with some yogurt!
As you probably know by now, I like sneaking veggies into recipes. We’re sneaking in some grated beet or sweet potato to amp up the fiber, nutrition, and to help keep the brownies nice and moist. Top with vanilla bean ice cream for an extra decadent treat!
Servings 9 brownies
Prep Time 10 minutes 
Cook Time 30 minutes Ingredients
- ¼ cup olive oil
- ¼ cup tahini, almond butter, or peanut butter the runny/drippy kind
- ¼ cup maple syrup
- 1 egg
- 1 tsp vanilla extract
- 1 cup peeled and grated beet or sweet potato
- 1 cup almond flour
- ⅓ cup unsweetened cocoa powder
- ¼ cup coconut sugar
- ½ tsp baking soda
- ½ tsp kosher salt
- ½ cup dark chocolate chips/chunks OR your favorite 2.5-3 oz) dark chocolate bar
- Vanilla ice cream, for serving
Instructions
- Preheat oven to 350F. Lightly grease a 8×8-inch baking dish with oil or butter.
- In a large bowl, whisk together the oil, tahini or nut 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, slice, and serve topped with ice cream. The brownies will be easier to slice once they’ve cooled down more. I usually just cut with a knife, then use a big spoon to scoop it out when they’re still hot/warm.
Items you can prep ahead (optional)
- Grate 1 cup beet or sweet potato
Substitutions:
- Use any oil in place of olive oil (melted butter or coconut oil)
- I prefer these with tahini, but any nut or seed butter will work. Just make sure it’s the runny/drippy kind. If your nut butter is super thick, add an extra tablespoon of olive oil.
- 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:
- Warm leftovers up in the microwave on low power until just warm.
- Eat warm for breakfast topped with whole milk Greek yogurt and walnuts (you have my permission)!
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