Healthy Brownie with Raspberries

I’m sure for some of you, this recipe title is music to your ears (or eyes, in this case!). Yes, there really is such a thing as a healthy chocolate brownie recipe! Adding some raspberries adds just the right amount of balance to the sweetness, and it takes it to a whole new level. 

If you love baking, you don’t have to give it all up simply because you want to eat healthier. There are lots of ingredient substitutes for healthier baking that you can use instead! By choosing healthier alternatives, you can still make something totally delicious without going overboard on sugar or refined flours. This brownie even includes a surprising ingredient — a hidden vegetable! That's right, there is some sweet potato added to this recipe. I'll bet no one even notices when they taste the finished product. 

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With Valentine’s Day coming up, this is a great healthy treat to make for someone special! I’d love to see how these brownies turn out for you — don’t forget to tag me in any pictures you upload!

Healthy Brownie With Raspberries Recipe

When you're in the mood for something sweet, it is hard to go past this delicious brownie and raspberry combination.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: Makes 16 brownies
Dietary preferences: Vegetarian, Nut-free

Ingredients:

• 1 medium sweet potato
• 2 large eggs
• 125ml coconut oil, melted
• 2 tbsp maple syrup
• 2 tbsp coconut sugar
• 2 tsp vanilla extract
• 40g cacao powder
• 2 tsp baking powder
• 1 tsp baking soda
• 60 g wholemeal flour
• 80g raspberries, frozen or fresh 
• Fresh raspberries, to garnish

Chocolate Drizzle:

• 2 tsp cacao powder
• 2 tsp honey
• 3 tsp coconut oil, melted

Method:

1. Preheat the oven to 180°C (355°F) and line a 20cm x 20cm pan with baking paper.

2. Peel and grate the sweet potato and place in large mixing bowl. Add the eggs, coconut oil, maple syrup and vanilla and mix until well combined.

3. Sift the cacao powder, baking powder and baking soda into the bowl containing the sweet potato mixture, add the flour and coconut sugar and stir to combine. 

4. Pour the mixture into the lined pan and smooth the top using a spatula. Gently push the raspberries a little way into the brownie mixture.

5. Bake in the oven for 20-25 minutes so that they are slightly springy to the touch but still gooey in the middle. Remove from the oven and set the brownies aside to cool for 5-10 minutes. Carefully remove the baking paper and cut into 16 squares. 

6. For the chocolate drizzle, whisk the cacao powder, honey and coconut oil together in a small bowl. Drizzle the mixture over the brownies and serve with extra raspberries. Enjoy!

Store in an airtight container and refrigerate for 3-4 days or individually wrap the brownies in plastic wrap and store in the freezer for up to 3 months. Note: The brownies will firm up a little when refrigerated.