My goal for this recipe was to create a healthy desert that satisfies the sweet tooth without compromising on nutrition. By incorporating sweet potatoes, which are rich in vitamins and fiber, and using protein powder, these brownies offer a boost of nutrients alongside their indulgent taste. The use of maple syrup and brown sugar provides a natural sweetness, while the addition of walnuts and chia seeds adds a delightful crunch and extra omega-3s. These brownies are perfect for anyone looking to enjoy a guilt-free treat that nourishes the body and delights the senses. Whether enjoyed as an afternoon snack or a post-dinner delight, this recipe transforms a classic dessert into a wholesome, flavorful experience.

Wet ingredients 1 Cup Sweet Potato ½ cup Brown Sugar Packed 
¼ Tablespoons Maple Syrup ⅓ Vegetable Oil or Butter 2 Eggs ½ Cup Milk 

(Dry ingredients)
2 Cups Ap flour ¼ cup Cocoa powder ¼ tsp salt ½ tsp Cinnamon 1 tsp baking powder ½ teaspoons baking soda 
2 servings protein powder  ¼ cup chia seeds ¼ cup chopped walnuts ½ cup chocolate chips

Start by peeling the potato and cutting it into small cubes. Place the cubes in a pot of boiling water with a pinch of salt, and let them boil until they are tender. You should be able to easily pierce them with a fork.

For the sweet potatoes, you won’t need to use all of them; just scoop out a little over a cup. Once mashed, this will yield about a cup, so you might want to add a couple of extra chunks beyond what the cup holds.

While the sweet potato is cooling down, preheat the oven to 350°F (approximately 175°C). Using the fork that you used to poke the sweet potato, mash it, and then add all the wet ingredients.

Mix the wet ingredients until they are well combined. Gradually incorporate the dry ingredients into the mixture. Once all the dry ingredients are in the bowl, gently fold them into the batter. Be careful not to over mix; I usually take about 20 to 30 stirs. If you find you need to steer the batter more than, let the batter rest for 15 minutes. Overworking the gluten will make it tough, so aim for a relaxed batter. 

Pore the batter into a baking dish 9×9 or 4×11 

Place in the middle rack of the oven and bake for 40- 45 minuets 

The ideal internal temperature for muffins is between 200°F and 210°F ( 93∘C93 ) You can check this with an instant-read thermometer or use the toothpick test: a toothpick inserted into the center should come out clean or with a few moist crumbs.