Hi all! I have wanted to do a blog for a while now, but I tend to be super busy so I have been really unable to get my act together until now. I am hoping I can stay super consistent with this and post regularly with some of my creations. I was truly inspired to start the blog because of this brownie. Something you’ll find out about me through this block is my absolute love for chocolate and desserts! I have been craving brownies lately, I don’t know why, I don’t know when it began, but it was all I could think about. So I finally buckled down, set aside some time, probably around midnight on a weeknight, because I would pick the worst time to start a new project, and I got to work. Now, I am a huge dessert person, and I usually make desserts for parties and to give as gifts, so I have the general knowledge around the unhealthy, extremely yummy recipes. I have made it my goal to convert some of these favourites into a healthier version so I can enjoy them with a little less guilt, and fit them into my macros each day. I also am planning to begin a family with my fiance soon, and I know I am probably going to have these cravings that will require me to modify my desserts. At the end of the day, when I start having children, I want to make sure I am providing them with healthy snacks that they will still enjoy. I know that no matter what, they’re going to want sugar and sweet snacks, but I hope that my knowledge and skills will help to balance those cravings and still make treats fun!
So I am not 100% on this recipe, I still have some work to do on it but overall, the brownies are gooooood and definitely satisfy my chocolate craving. My fiance wasn’t too convinced with my first batch, but then I added the frosting and he was convinced. These are yummy. I have a lot of food sensitivities so I try to keep a lot of those irritants out of my recipes. However, I have recently incorporated in some greek yogurt into my diet and have been surviving, so I included it in this one so I could get the moisture. Still a work in progress but it definitely does the trick. Also, I was keeping mine refrigerated and eating them right out of the fridge. They were less of a cakey texture, more of a fudge texture. I brought one to work and it was sitting in my lunch bag for a few hours out of the fridge and when I ate it, the brownie was very soft, crumbly, but extremely cakey, and DELICIOUS!! So it just basically depends on what you’re going for and what you prefer. Both are yummy to me 🙂
Cash Creations: “Healthified” Brownies
Prep Time: 15 mins
- 1 Cup of Melted Dark Chocolate (can be chips or chopped and I used 70% in this recipe)
- 1/4 cup coconut oil
- 1 cup Greek yogurt (2% fat)
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/3 cup coconut palm sugar
- 3/4 cup oat flour
- 1/4 cup rich cacao powder
- 1/2 cup of mini dark chocolate chips (70% if you can find them)
- One cooked & cut up sweet potato (about one cup)
- 1/2 cup cacao powder
- 1/2 scoop of chocolate protein powder (optional)
- 1/4 maple syrup
- 1 tablespoon of greek yogurt
- 1/4 cup almond milk
- 2 tablespoons of almond butter
Here’s how you do it…
- Pre-heat the oven to 350 degrees.
- Line your 8 x 8 pan parchment paper and spray the sides with non-stick spray (if you can get coconut oil spray, that is what I use).
- Heat up some water on the stove using a double boiler. Include your dark chocolate and your coconut oil and stir until it is completely smooth. Remove from heat. (modified version would be to combine and put in the microwave until it is melted)
- Allow the mixture to cool a bit prior to adding anything else.
- Once cooled, add in your greek yogurt and stir to combine.
- Next, add your maple syrup, stirring to combine.
- Stir in the vanilla, salt, baking soda, and coconut sugar.
- Once all is combined, you can stir in your rich cacao powder and the oat flour. (If you don’t have oat flour on hand, you can food process oats to a fine texture and measure out the correct amount from that).
- Pour in the mini dark chocolate chips, folding over the mixture to incorporate them.
- Spoon your mixture into your 8 x 8 pan. Don’t be surprised if it is very thick, this is totally normal! Use a spatula to smooth out the top, for a clean finish 🙂
- When you’re ready, bake the brownies in the oven for 28-30 minutes. I always check with a toothpick as well.
- Once it is ready, remove it from the oven and allow it to cool on a wire rack.
I waiting until the next day to frost, and refrigerated over night. But if you’re pressed for time and want to get right in there, allow it to cool and go for it!
I had already made the sweet potato but if you can, pre-make the sweet potato but removing the skin, cutting it up into cubes and putting it in a baking pan with a tablespoon of water. I find that helps to make them softer, faster. I usually bake around 400 degrees for about 45 minutes, moving them around every 15 minutes or so, to help all of the cubes to be cooked in the water. Check to see if they’re soft and when they are, remove them from the oven and allow them to cool.
- In a blender, put your cooked sweet potato and blend until smooth.
- Put in your almond milk, greek yogurt, maple syrup and blend until smooth.
- Throw in the cacao powder and (optional) chocolate whey protein and blend!
- Add in the almond butter (my favourite) and blend.
I like to scrape down the sides every so often to make sure everything is combining nicely. I am a huge fan of sweet potato icing and I just kind of wing it each time. If it doesn’t taste quite right, I usually adjust the maple syrup or cacao.
- Once it is all blended and probably looks a lot like pudding, you can ice the cooled brownies.
- (Optional) you can add some fun sprinkles for a hint of colour to top off these yummy brownies.
- Cut up in squares and store in an air tight container in the fridge for three days. I actually couldn’t eat them fast enough because my fiancee wasn’t around, and tossed them into the freezer to keep for a bit longer. They were still bomb!! Just take one out and allow it to defrost for a bit, or you can put it in the microwave for a bit but be mindful because the frosting will melt and drip.
** Warning** This recipe will likely result in left-over frosting…. I mean.. not the worst thing in the world… I just ended up eating it as pudding… no big deal. But you have been warned.
Next up…. Peanut butter brownies yo.. get ready for it.