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Home » Brownies » Vegan No-Bake Chocolate Brownie Bite Truffles Vegan No-Bake Chocolate Brownie Bite Truffles December 15, 2016 By Sarah 3 Comments Jump to Recipe These deeply chocolaty, fudgy-textured Vegan No-Bake Chocolate Brownie Bite Truffles are a great healthy treat to have on hand to keep you focused on clean eating without feeling deprived. This time of year, magazines inundate us with ideas on how to eat clean and make healthier choices throughout the holiday season. Ideas like eating dinner and then heading out to an evening party where there’ll be a dinner buffet, or eating a main course off of a smaller appetizer-sized plate. Or carrying a glass of water in one hand throughout the duration of a party so it’s harder to eat food. These tricks are all great, but for me, if I don’t get to partake in the festivities (and so many times partaking in festivities means enjoying food), I’m going to feel left out. And no one wants to feel left out, especially around the holidays. The good thing is, I don’t have to be eating the same thing as everyone else. As long as I’m eating something a little different from my regular routine, it feels special, and I’m fine with using it as a treat (even if it is actually something healthy). That’s why I love recipes for things like these healthy truffles. They’re full of healthy real-food ingredients, they’re a cinch to make, and they’re portable, making them perfect for carrying along in your purse or handbag to a party or movie theater, or even using as a travel snack. The ingredient list here is interesting; I wanted to use tahini as the base because of its health benefits. If you’re not familiar with tahini, it’s just ground sesame seeds (it’s sesame seed butter, like peanut butter, if you will). It’s a good source of heart-healthy fat; rich in minerals like magnesium, phosphorous, iron, and calcium; and high in B vitamins. A serving of 2 tablespoons has 5 grams of protein and 3 grams of fiber! (You can read more about the health benefits of tahini on Mind Body Green, Medical News Today, and Dr. Axe. As healthy as it is, other than in salad dressing, tahini is one of those things that I have trouble incorporating into my eating, which is a big reason I’m so excited about these truffles. Other than tahini, their ingredient list is pretty normal, albeit still fabulous. (We all know how healthy dates and unsweetened chocolate are, right? Dates alone are energizing, and rich in fiber, antioxidants, and minerals like magnesium and potassium.) And I think these taste like little brownie bites. They’re fudgy-textured and deeply chocolaty, and you can roll them in anything you like (toasted hazelnuts are a favorite of mine). What are some of your secrets for eating healthy throughout the holidays? Vegan No-Bake Chocolate Brownie Bite Truffles PRINT RECIPE PIN RECIPE These deeply chocolaty, fudgy-textured Vegan No-Bake Chocolate Brownie Bite Truffles are a great healthy treat to have on hand to keep you focused on clean eating without feeling deprived.     Ingredients     Truffles: 3 oz (85 g) unsweetened chocolate, melted 150 g (about 8 to 10) pitted Medjool dates, soaked in hot water for 3 minutes and drained if not soft ½ cup (120 ml) well-stirred tahini (or natural, unsweetened, runny almond butter) ¼ cup (60 ml) pure maple syrup 2 tablespoons natural unsweetened cocoa powder 1 teaspoon pure vanilla extract ⅛ teaspoon instant espresso powder dissolved in ½ teaspoon hot water 1 pinch sea salt   Topping Ideas: Natural unsweetened cocoa powder Chopped toasted nuts Unsweetened shredded coconut  Instructions   Add all ingredients for the truffles to a food processor; pulse a few times to break up the dates, and then process until smooth. Transfer the batter to a bowl, cover, and refrigerate until it is stiff enough to handle, about 15 minutes. Use a 1 tablespoon-scoop to measure the dough; roll each into a ball in any toppings you like. Store covered in the fridge for up to 2 weeks.             Nutrition   Serving Size: 2 truffles Calories: 150 Sugar: 12 Sodium: 14 Fat: 8  Saturated Fat: 3 Trans Fat: 0 Carbohydrates: 19 Fiber: 3 Protein: 3 Cholesterol: 0 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Hot Buttered Roasted Pears with Vanilla and Black Pepper Low-Carb Paleo Almond Butter Chocolate Bars »     Comments Wanda Lopez                                               December 15, 2016 at 5:30 pm Honestly, I don’t eat too healthy during the holidays. But, I do try to add more salad to my plate during lunch or dinner, (this prevent me from over eating rice – which is normally found on our kitchen table, pecially during holiday gatherings), and I drink lots of water. Can’t wait to give these chocolaty bites a try. Thanks for the recipe! Reply Lee                                                                      April 03, 2019 at 2:22 am I have read a lot about home made no bake energy balls,truffle bites and have tried some of the recipes. It uses similar ingredients and they’re very easy to make and may sound a little funny – but they’re handy, quick grab snackies Reply Jhoei                                                                   August 22, 2019 at 12:23 am I am always a big fan of brownies with walnut toppings are the best for me. This looks like a very easy recipe to make so I’ll try this for myself and the kids. Reply Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating Hi, I’m Sarah! I believe you can have your

Home » Brownies » Low Carb Cheesecake Brownies Low Carb Cheesecake Brownies January 3, 2019 By Sarah 7 Comments Jump to Recipe These Low Carb Cheesecake Brownies pair rich, fudgy chocolate brownies with light, fluffy vanilla cheesecake buttercream frosting for a keto dessert that gives you the best of both worlds. When you can’t decide if you’re in the mood for brownies or cheesecake, these Low Carb Cheesecake Brownies prove you don’t have to choose just one! They combine the best of both worlds in a treat that is sure to become everyone’s favorite. They’re perfect for bringing to a party as a dessert to share, and I like to whip them up and stash them in the fridge for a quick snack or dessert to have on hand when I’m craving chocolate or something sweet.  What Desserts Are Low in Carbs? Something I’ve noticed since I switched from a Standard American Diet to a real food-based, low carb diet is that foods without sugar now taste a lot sweeter to me. As a result, my idea of dessert has changed quite a bit! For example, different types of lettuce that I would never have thought of as sweet before (such as Romaine lettuce) now have a slightly sweet flavor (not that I would consider lettuce to be a dessert, lol). But it just goes to show that we can retrain our palates, even as adults! It’s never too late to start eating healthy. With that said, I find that a lot of foods that aren’t “sweetened” now taste sweet enough for dessert to me. Here are a few great options for low carb desserts: Baked brie cheese Unsweetened nut butter, such as almond butter or pecan butter 90% dark chocolate Fresh berries topped with unsweetened whipped cream Keto Foods Keto foods focus on foods that are low in carbs and high in healthy fats. There are so many nourishing and satiating options that I don’t find this way of eating to be restrictive! What Desserts Can You Have on the Keto Diet? After switching over to a low carb/keto way of life, I’ve noticed that with a little bit of creativity, just about any recipe can be remade into a keto friendly version of itself. That means that I never feel like my favorite foods are off-limits! Here are a few desserts that you can easily integrate into a low carb high fat eating plan: Yellow Butter Cake Snickers Candy Bars Girl Scout Samoa Cookie Truffles Java Chip Frappuccino Almond Joy Candy Bars What Snacks Can You Have on the Keto Diet? A few of my favorite portable keto snacks include: Cheese sticks Raw almonds, pecans, walnuts, or pili nuts Olives Hard boiled eggs with crisped bacon Avocado with a squeeze of lemon and salt Fat bombs, such as Low Carb Chocolate Chip Cookie Dough Fat Bombs and Keto Edible Sugar Cookie Dough Fat Bombs Is Dark Chocolate Keto Friendly? Yes! Dark chocolate is a great keto friendly option if you know what to look for. My favorite is 90% dark chocolate, but I also love stevia-sweetened chocolate (Lily’s Sweets is my top choice!) and if I want a little bit of a splurge I’ll go for 80% dark chocolate. Just make sure to look at the macros to make sure the chocolate you select fits into your macros. Keto Cream Cheese Recipes: Chocolate Peppermint No Bake Cheesecake Bites No Churn Vanilla Cheesecake Ice Cream with Strawberry Swirl and Chocolate Chunks Chocolate Whoopie Pies with Cheesecake Buttercream Keto Chocolate Cheesecake Brownies Chocolate cheesecake is such a classic flavor pairing, I couldn’t wait to make a low carb version! When I was brainstorming ideas for this recipe, I thought of two ways to make chocolate cheesecake brownies: 1) swirl the cheesecake into the brownies before baking, or 2) use a cheesecake buttercream to frost the brownies once they’re baked and cooled. I’ll be honest, I’m not a huge fan of cheesecake swirl baked into brownies, mostly because I feel like the cheesecake portion always ends up a little drier than it should. I attribute this to the fact that cheesecake and brownies normally have different cooking temperatures and cooking times, but when you swirl them they have to cook together! Instead I opted to generously frost fudgy chocolate brownies with my favorite cheesecake buttercream. More Healthy Brownie Recipes: Fudgy Keto Brownie Recipe with Walnuts and Chocolate Frosting from Healthy Sweet Eats Keto Chocolate Brownie in a Mug from The Keto Queens Keto No Bake Brownie Bites from Cassidy’s Craveable Creations The Best Fudgy Low Carb Keto Brownies from An Edible Mosaic Low Carb Cheesecake Brownies PRINT RECIPE PIN RECIPE These Low Carb Cheesecake Brownies pair rich, fudgy chocolate brownies with light, fluffy vanilla cheesecake buttercream frosting for a keto dessert that gives you the best of both worlds.     Ingredients  Chocolate Brownies: ¼ cup chia seeds ½ cup Swerve Confectioners ¾ cup almond flour ½ cup unsweetened cocoa powder ½ teaspoon baking soda ¼ teaspoon salt ¼ teaspoon espresso powder 8 tablespoons unsalted butter 3.5 oz 90% cacao chocolate (chopped) 3 large eggs ½ cup heavy cream 1 ½ teaspoons pure vanilla extract 1 teaspoon blackstrap molasses ¾ teaspoon stevia glycerite  Cheesecake Frosting (yields about 2 cups, a generous amount   for frosting these brownies): 8 oz cream cheese (at room temperature) 8 tablespoons unsalted butter (at room temperature) 2 tablespoons Swerve Confectioners ⅛ teaspoon stevia glycerite 1 teaspoon vanilla bean paste ½ teaspoon pure vanilla extract ¼ teaspoon pure almond extract 6 tablespoons heavy whipping cream         Instructions For the brownies, preheat the oven to 350F; line an 8 by 8-inch baking dish with 2 pieces of parchment paper so it hangs over all 4 sides and you can easily lift out the brownies later. Add the chia seeds to a blender or food processor and process until powdered. Transfer to a large bowl along with the Swerve Confectioners, almond flour, cocoa powder, baking soda, salt, and espresso powder; whisk to combine and set aside for now. Melt the butter and chocolate together in a double boiler or microwave. Cool slightly, and then whisk in the eggs, cream, vanilla, molasses, and stevia glycerite. Pour

Home » Brownies » Classic Chocolate Walnut Brownies Classic Chocolate Walnut Brownies June 23, 2016 By Sarah 6 Comments Jump to Recipe These Classic Chocolate Walnut Brownies are deeply chocolaty with flavor notes of coffee and vanilla to satisfy your most intense chocolate cravings! When I’m in the mood for chocolate, more often than not I reach for a bar (80 to 90% cacao for me, please), but there are times when I’m just in the mood for a really good brownie. If you’re looking for a great brownie recipe that’s gluten-free and a bit healthier than most, this one is it. Now, I have a confession to make; I’m a batter-lover from waaaaay back. (Dating all the way to my toddler days when I was too short to reach the counter so I’d sit up there, legs criss-crossed, and watch my mom mix up a batch of chocolate chippers). It goes without saying that these days I still swipe a fingerful of batter when I bake. (In my defense, when I’m developing a baked good recipe I need to test it before it’s baked to make sure the flavor is on-point! It might need a touch more sugar, salt, etc., right? Or yeah, this might be a case of any excuse will do, lol. Really though, if you trust your egg source and buy pastured eggs it’s not as huge an issue as you might think. You can read more about raw egg consumption here.) But the thing I discovered when I was developing this brownie recipe is that it needed no flour. I had originally planned on adding almond flour or perhaps a mix of almond flour and tapioca flour, but I found it to be absolutely perfect as-is. Cocoa powder is the only flour-like substance in this recipe, and the batter itself is ganache-like and more than a little addictive (if ever there were a recipe that deserved two swipes of batter, this one is it). And the batter bakes up into some pretty fabulous brownies. Deep, dark chocolate flavor that’s nuanced with hints of coffee and vanilla, plus the crunch of walnuts. Their texture falls somewhere between fudgy and chewy without being cakey, which makes them completely irresistible. Classic Chocolate Walnut Brownies PRINT RECIPE PIN RECIPE These Classic Chocolate Walnut Brownies are deeply chocolaty with flavor notes of coffee and vanilla to satisfy your most intense chocolate cravings!     Ingredients 4 tablespoons grass-fed butter, at room temperature ¾ cup (115 g) coconut sugar 2 large eggs 1 ½ teaspoons pure vanilla extract ¼ teaspoon instant espresso powder, dissolved in 1 teaspoon hot water 2 oz (60 g) good-quality unsweetened chocolate, melted in a double boiler or microwave and cooled slightly 4 tablespoons unsweetened cocoa powder ¼ teaspoon baking soda ⅛ teaspoon salt ½ cup (60 g) chopped walnuts         Instructions Preheat the oven to 350F; line a 9 by 5-inch loaf pan with 2 pieces of parchment paper so the paper hangs over all 4 sides (and you can lift the brownies out later). Cream together the butter and sugar in a large bowl, and then beat in the eggs, vanilla, dissolved espresso, and melted chocolate. Sift in the cocoa powder, baking soda, and salt, and stir to combine. Fold in the walnuts. Pour the batter into the prepared pan and bake until the brownies are set along the outside, about 20 to 22 minutes, being careful not to over-bake. Cool completely before cutting. These can be left at room temperature overnight; the next day, transfer any leftovers to the fridge where they’ll keep for about 1 week.    Nutrition Serving Size: 1 brownie  Calories: 188  Sugar: 14  Sodium: 201  Fat: 13 Saturated Fat: 7  Trans Fat: 0  Carbohydrates: 18  Fiber: 2  Protein: 3  Cholesterol: 74 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Pick-Me-Up Chewy Apricot-Almond Bars Easy No-Churn Pina Colada Sorbet »      Trackbacks Mosaic Mondays 18 says:July 11, 2016 at 9:01 am […] I recently finally got around to tackling something that’s been on my “to-do” list for a very long time: giving Healthy Sweet Eats a facelift! I did the logo and site design myself; I was going for colorful, whimsical, and fun, and it was no small task for me because I am definitely not a web designer. I’m pretty happy with how it turned out though! Over there I share my nourishing sweet treats, most of which can legitimately pass as breakfast or dessert. Everything is gluten-free and refined-sugar-free, and most recipes are also paleo-friendly. My current favorite recipes over there are my Easy No-Churn Mango Lassi Frozen Yogurt and my Classic Chocolate Walnut Brownies. […] Reply Mosaic Mondays 19 says:August 22, 2016 at 9:00 am […] hits and I can’t get these out of my mind. Head over to my other blog Healthy Sweet Eats for the recipe and thank me later. […] Reply 30 Game Changing Game Day Recipes | Easy Dinner Recipes | Quick Easy Dinner Ideas | Easy Healthy Recipes says:September 28, 2016 at 3:50 am […] Classic Chocolate Walnut Brownies are deeply chocolaty with flavor notes of coffee and vanilla to satisfy your most intense chocolate […] Reply No-flour chocolate brownies and a broken heart – Olive the sous chef says:October 1, 2016 at 7:04 am […] here’s my ‘first’ post, after my blogging break. No-flour chocolate brownies. This recipe come from Faith Gorsky’s Healthy Sweet Eats, though you may know her from An Edible Mosaic. Cocoa powder is the main dry ingredient, binding […] Reply 30 Game Changing Game Day Recipes | Easy Healthy Recipes says:August 25, 2018 at 12:56 pm […] Classic Chocolate Walnut Brownies are deeply chocolaty with flavor notes of coffee and vanilla to satisfy your most intense chocolate […] Reply Best Paleo Bread Recipe (Perfect As-Is or For Making Sandwiches) says:October 9, 2018 at 3:34 pm […] Classic Chocolate Walnut Brownies from Healthy Sweet Eats […] Reply Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating Hi, I’m Sarah! I believe you can have your cake and eat it too. For breakfast. If you’re

Home » Brownies » Cheesecake Peanut Butter Brownies Recipe Cheesecake Peanut Butter Brownies Recipe August 22, 2019 By Sarah Leave a Comment Jump to Recipe This decadent low carb Cheesecake Peanut Butter Brownies recipe makes it so you don’t have to decide between chocolate, peanut butter, and cheesecake! The rich, fudgy chocolate brownie base is made with peanut butter, and then topped with rich and creamy no-bake peanut butter cheesecake. The best part is, each serving has just 7g net carbs! Back in the day (before I started eating low carb, lol), Adam’s Peanut Butter Cup Fudge Ripple Cheesecake from The Cheesecake Factory was one of my favorite desserts. It was my go-to dessert there. After trying it, I don’t think I ever ordered a different kind of cheesecake! But after going low carb, it was of course out the window. There’s just something magical about the peanut butter + chocolate combination, especially if cheesecake is involved! I’m a firm believer that low carb and keto desserts are a great tool to help keep you on track. I wanted to come up with a recipe that simulates that deliciously sugar-crazed chocolate peanut butter cheesecake, and these low carb Cheesecake Peanut Butter Brownies do a great job! Jump to: The Best Low Carb Peanut Butter Brownies Recipe Baking with Peanut Butter Tips for Making Sugar Free Brownies More Chocolate Peanut Butter Treats to Try Cheesecake Peanut Butter Brownies The Best Low Carb Peanut Butter Brownies Recipe Baking with Peanut Butter Tips for Making Sugar Free Brownies More Chocolate Peanut Butter Treats to Try Cheesecake Peanut Butter Brownies The Best Low Carb Peanut Butter Brownies Recipe   I used my Almond Butter Brownies as the base for these Peanut Butter Brownies. I basically just swapped out peanut butter for almond butter (both work great here!). And then the real fun begins! These fudgy, deeply chocolatey Cheesecake Peanut Butter Brownies are topped with a no-bake velvety-smooth peanut butter cheesecake topping! Or maybe it’s frosting, who knows? All I know is that it’s a little over two cups worth of peanut butter cheesecake bliss sitting atop chocolate brownies. I’m telling you, that’s a lot for just an 8 by 8-inch pan, lol. That’s why this is the perfect dessert if you can’t decide whether you want cheesecake or brownies. Or peanut butter, for that matter! Baking with Peanut Butter   From personal experience, I’ve noticed that baking with peanut butter can sometimes lead to dry baked goods. In order to yield a deliciously moist result, it’s important to include other ingredients that lend moisture to a recipe. In this Cheesecake Peanut Butter Brownies Recipe I use avocado oil and extra egg yolks so the resulting brownies aren’t dry at all. Peanut Butter Substitute   In this recipe, almond butter works as a great substitute for peanut butter. Look for unsweetened runny almond butter (I like Costco’s Kirkland brand), and use the same amount (½ cup for this recipe). You can also substitute sunflower seed butter for peanut butter in this brownie recipe.   Tips for Making Sugar Free Brownies   In addition to sweetness, sugar adds bulk, helps yield the right texture for baked goods, and also helps with browning. When you take sugar out of the formula, baking can get a little tricky! These low carb brownies are sugar free, and are sweetened with a combination of Swerve Confectioners and stevia glycerite. I like to use a combination of these two sweeteners because the stevia helps reduce the cooling effect of erythritol that’s in Swerve Confectioners. Also, the erythritol helps cut the bitterness that stevia can sometimes have. It’s literally the best of both worlds in terms of flavor, and bonus, using these sweeteners instead of sugar helps keep the carbs down quite a bit. More Chocolate Peanut Butter Treats to Try   Chocolate Peanut Butter Tiramisu Homemade Chocolate Peanut Butter Chocolate Peanut Butter Chia Pudding Low Carb Salted Chocolate Peanut Butter Cups Healthy-Enough-For-Breakfast Chocolate Peanut Butter Cups Chocolate Peanut Butter Smoothie Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic and #healthysweeteats on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith Cheesecake Peanut Butter Brownies PRINT RECIPE PIN RECIPE This decadent Cheesecake Peanut Butter Brownies recipe has a rich chocolate base and is topped with creamy no-bake peanut butter cheesecake.     Ingredients        Peanut Butter Chocolate Brownies: ½ cup unsweetened smooth peanut butter ¼ cup avocado oil ¼ cup water 1 large egg 2 large egg yolks 1 ½ teaspoons pure vanilla extract ½ teaspoon espresso powder (dissolved in 1 teaspoon boiling water) ¼ teaspoon stevia glycerite ⅓ cup unsweetened cocoa powder ½ cup Swerve Confectioners ¼ teaspoon salt ¼ teaspoon baking powder   Peanut Butter Cheesecake Frosting: 8 ounces cream cheese (at room temperature) 8 tablespoons unsalted butter (at room temperature) ½ cup unsweetened smooth peanut butter 2 tablespoons Swerve Confectioners ¼ teaspoon stevia glycerite 1 teaspoon pure vanilla extract ¼ cup heavy whipping cream         Instructions   Preheat oven to 350F; line an 8 by 8-inch baking pan with parchment paper. Beat together the peanut butter, oil, water, egg, egg yolks, vanilla, dissolved espresso, and stevia glycerite in a large bowl. Sift in the cocoa powder, Serve Confectioners, salt, and baking powder and mix to combine (the batter will be thick). Spread the batter into the prepared baking pan. Bake for 15 to 18 minutes, 15 for gooey brownies and 17 for more set. If you let these brownies cook until a wooden pick comes out dry, they’ll be overcooked. Cool the brownies completely before frosting. For the frosting, cream together the cream cheese, butter, and peanut butter in a large bowl. Beat in the Swerve Confectioners, stevia glycerite, and vanilla extract until fully incorporated. Lastly, beat in the cream until smooth. Cover and refrigerate 1 hour so the frosting can stiffen a bit, and then briefly beat it again before frosting the brownies. Once the brownies are cool, spread the cheesecake frosting on top. Serve, or store wrapped in the fridge for up to 5 days before serving.

Home » Brownies » Almond Butter Brownies Almond Butter Brownies May 23, 2019 By Sarah Leave a Comment Jump to Recipe Almond Butter Brownies are rich, fudgy, and deeply chocolaty! You’ll be surprised that the batter has half a cup of almond butter because you can’t taste it. Each brownie has just 2g net carbs per serving! I’ve experimented with almond butter-based brownies more times than I can remember! Either they ended up with the wrong flavor (too much like almond and not enough like chocolate), or the wrong texture. There is no place for rubbery brownies, cakey brownies, or cardboard-y brownies in my world, lol. About a year and a half ago I was at the point where I thought the perfect almond butter brownie was a myth, or at least something that was completely out of my reach. That is, until recently when I had a stroke of inspiration! Instead of trying to use a gluten free flour, such as coconut or almond, what if I skipped the flour altogether? Using my Classic Chocolate Walnut Brownies as inspiration, and with almond butter and unsweetened cocoa powder as the base, this recipe finally nails the right flavor and texture. These Almond Butter Brownies are densely fudgy with deep chocolate flavor and they don’t taste like almond butter! And in addition to being gluten free and grain free, these brownies are also low carb and keto friendly with no added sugar and just 2g net carbs per brownie. Jump to: The Best Keto Almond Butter Brownies Recipe Different Types of Healthy Brownies More Healthy Brownie Recipes to Try Almond Butter Brownies The Best Keto Almond Butter Brownies Recipe Different Types of Healthy Brownies More Healthy Brownie Recipes to Try Almond Butter Brownies The Best Keto Almond Butter Brownies Recipe   Finally an almond butter brownie recipe I am completely on board with! When it comes to brownies, I like mine with deep chocolate flavor and rich fudgy/slightly gooey texture. And of course, there’s no room for healthy flavors, like avocado, black beans, or even almond butter. You can add healthy ingredients to brownies, but I don’t want to taste them, lol. Brownies should takes like chocolate. Period. And these do! Different Types of Healthy Brownies   There are a lot of gluten free brownie recipes out there. They use different healthy ingredients instead of flour to get the right texture and consistency. The good thing about healthy brownies is that you can easily bump up the vitamins, minerals, fiber, and/or protein depending on what you add. Sweet Potato Brownies   I know it might sound weird to add a vegetable to brownies, but sweet potato is actually a pretty delicious addition! Sweet potatoes lend a natural subtle sweetness and add earthy richness to brownies. You won’t be able to pull out the flavor of sweet potato at all because it blends flawlessly into sweet potato brownies. Avocado Brownies Avocado is basically the butter of the vegan world! In brownies, avocado adds creamy richness and fudgy texture, and also bumps up the nutrition and adds healthy fat. The flavor of avocado is usually just faintly noticeable in recipes for avocado brownies. Black Bean Brownies Ugh! This is the oddball healthy brownie recipe I refused to try, even in its peak of popularity a few years back. The notion of beans in brownies is just so strange to me. And perhaps even unappealing (maybe it’s just me!). But a lot of people claim that you can’t taste the beans, which makes me think I need to try black bean brownies for myself! And of course they boast bumped up fiber and protein from the beans. Cauliflower Brownies If you thought adding sweet potato to brownies was weird, cauliflower is even odder! I mean, cauliflower is a (smelly) cruciferous vegetable, and it kind-of goes without saying that it has no place in dessert. But I’m intrigued. I’ve heard that cauliflower brownies have a cauliflower flavor in the batter before baking, and as they bake you’ll smell cauliflower. But then once they’re cool, no more cauliflower taste/smell! Sounds like magic to me. More Healthy Brownie Recipes to Try Low Carb Cheesecake Brownies The Best Fudgy Low Carb Keto Brownies Perfect Paleo Brownies Best Vegan Brownies Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic and #healthysweeteats on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith Almond Butter Brownies PRINT RECIPE PIN RECIPE Almond Butter Brownies are rich, fudgy, and deeply chocolaty! You’ll be surprised that the batter has half a cup of almond butter because you can’t taste it. Each brownie has just 2g net carbs per serving!     Ingredients        ½ cup unsweetened runny almond butter ¼ cup avocado oil ¼ cup water 1 large egg 2 large egg yolks 1 ½ teaspoons pure vanilla extract ½ teaspoon espresso powder (dissolved in 1 teaspoon boiling water) ¼ teaspoon stevia glycerite ⅓ cup unsweetened cocoa powder ½ cup Swerve Confectioners ¼ teaspoon salt ¼ teaspoon baking powder 2 tablespoons stevia-sweetened chocolate chips          Instructions   Preheat oven to 350F; line an 8 by 8-inch baking pan with parchment paper. Beat together the almond butter, oil, water, egg, egg yolks, vanilla, dissolved espresso, and stevia glycerite in a large bowl. Sift in the cocoa powder, Serve Confectioners, salt, and baking powder and mix to combine (the batter will be thick). Spread the batter into the prepared baking pan and sprinkle the chocolate chips on top. Bake for 15 to 17 minutes, 15 for gooey brownies (like in the picture) and 17 for more set. If you let these brownies cook until a wooden pick comes out dry, they’ll be overcooked. Cool completely before cutting.               NOTES Net Carbs: 2g per serving (1 brownie)           Prep Time: 18 minutes     Cook Time: 17 minutes       Category: Dessert           Cuisine: American     Nutrition   Calories: 291   Sugar: 12  Sodium: 174   Fat: 22  Saturated Fat: 9  Carbohydrates: 22  Fiber: 4  Protein: 6   Cholesterol: 27 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram