Sweet potato and chocolate brownie fit

The brownie is one of the most desired sweets by lovers of chocolate and crispy textures. There are thousands of versions of the classic walnut brownie, although most add unhealthy ingredients. Today we show you a totally fit recipe, in which the highest weight of the ingredients is determined by two slowly assimilated carbohydrates. Get ready to discover your new favorite post-workout snack.

Less flour and more sweet potato

On some occasion I have commented on what I like to use pumpkin in desserts and sweets, and today you will try to introduce sweet potato (sweet potato, sweet potato). Why this tuber? In addition to being a slow assimilation carbohydrate, we find a low contribution of fats, high content of dietary fiber and great contribution in micronutrients. It is rich in iron, calcium, potassium, zinc, magnesium, phosphorus, vitamins A, B, C, E and K. In addition, it also provides 1.6 grams of vegetable protein for every 100 grams of product and only 85 calories.

brownie de boniato

Both the sweet potato and the banana prevent us from incorporating large amounts of flour in our brownies, making it a satiating sweet with better nutritional value.
You can choose another dry fruit, instead of nuts, whether you are allergic or prefer another type of fruit. And, as for the sweetener, add the one you want (honey, stevia, agave syrup) but without overdoing it. Both the sweet potato and the banana provide a sweet flavor that prevents it from being a bitter sponge cake.

Ingredients

  • 1 baked sweet potato
  • 1 ripe banana
  • 1 egg
  • 120 grams of egg whites
  • 100 grams of oatmeal
  • 3 tablespoons defatted cocoa
  • Walnuts
  • Sweetener to taste

Preparation

We make the first mix

In a blender we put the egg, the whites and the sweetener. Beat for 5 minutes. Then add the 3 tablespoons of defatted cocoa and beat again.

Once we have it, add the oatmeal little by little and mix until there is a homogeneous paste.

Second mix

With the help of a fork, crush the previously baked sweet potato and the ripe banana. Logically, both without skin.
The softer they are, the easier the process will be.

Then we add everything to the first mix and join with a palette while making enveloping movements.

Baked!

Put the dough in a special baking sheet and with vegetable paper at the base (to prevent it from sticking). Bake it for about 30 minutes at 180º.

Take care that it does not burn, since each oven can work differently. Let it cool to room temperature before consuming it.