Flourless Chocolate Brownies

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 54.9
  • Total Fat: 2.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 8.7 mg
  • Total Carbs: 7.6 g
  • Dietary Fiber: 1.1 g
  • Protein: 1.7 g

View full nutritional breakdown of Flourless Chocolate Brownies calories by ingredient


Introduction

Absolutely zero flour goes into these rich, fudgy vegan bites of awesome - the bulk is made up of purple sweet potato (ube), vegan protein powder, ground flax and Ghirardelli Sweet Ground Chocolate and Cocoa. A dash of agave and stevia sweeten the works up even more, before the pan gets drenched in a shiny cocoa frosting. You'd never know it was vegan, gluten free and nut free! Absolutely zero flour goes into these rich, fudgy vegan bites of awesome - the bulk is made up of purple sweet potato (ube), vegan protein powder, ground flax and Ghirardelli Sweet Ground Chocolate and Cocoa. A dash of agave and stevia sweeten the works up even more, before the pan gets drenched in a shiny cocoa frosting. You'd never know it was vegan, gluten free and nut free!
Number of Servings: 16

Ingredients

    1 medium-large sweet potato, any colour (I used purple), cooked and mashed very smooth
    ¼ cup (1 scoop) vegan chocolate protein powder (I used SunWarrior)
    ⅓ cup Ghirardelli Sweet Ground Chocolate and Cocoa
    2 tbsp canola oil
    1 tbsp dark agave nectar
    ¼ cup hot coffee
    5 packets Pure Via Turbinado and Stevia Blend (or raw sugar)
    ¼ cup ground flaxseed
    ½ tsp baking soda
    ½ tsp salt

Tips

Adapted from http://www.nutritionistinthekitch.com/2013/10/29/flourless-chocolate-brownies-with-salted-peanut-butter-topping-gluten-free/


Directions

Preheat oven to 350F and grease an 8” square pan.
By hand, beat all the ingredients together until smooth and thick.
Bake for 20 minutes, until firm and a toothpick comes out with barely any moist crumbs.
Cool completely (ideally, chill overnight) before cutting.
If glazing or frosting, bring to room temperature first!

Serving Size: Makes 1 8" pan, 16 2" squares

Number of Servings: 16

Recipe submitted by SparkPeople user JO_JO_BA.