Reduced Sugar Brownies

GF V NF Apr 10, 2026

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These brownies are lower in both sugar and fat while compromising on flavor as little as possible. They're not sugar free nor fat free. They still contain added sugar from honey and chocolate chips, and well as the fat from the unsweetened chocolate.

These fudgy, flourless, gluten free brownies serve as a great introductory healthy baking dessert. By splitting the sweetening between honey and liquid monk fruit, this keeps the added sugar and calories lower.

The unsweetened chocolate provides a rich chocolate flavor for less fat than a stick of butter. And the sweet potato provides both sweetness and moistness that would typically come from the white sugar and added butter.

Compared to my standard brownie recipe, this batch contains about half the calories and a quarter of the added sugar, even when you account for adding chocolate chips

- 1 cup (240 g) Sweet potato puree
- 1 large (50 g) Egg
- 2 tbsp (42 g) Honey
- 1 tsp (5 g) Liquid monk fruit
- 1 tsp (5 g) Vanilla extract
- 1 tsp (6 g) Baking powder
- 1/2 tsp (3 g) Salt
- 4 oz (113 g) 100% chocolate
- 1/4 cup (45 g) Chocolate chips

1. Preheat your oven to 350F. Line a 9" baking pan with parchment paper, and lightly grease with oil

2. In a large bowl, mash your sweet potato with the back of a fork until smooth. Stir in the following with a silicone spatula - egg, honey, liquid monk fruit, vanilla, baking powder, and salt

3. Break your chocolate into chunks, and add to a small microwave safe bowl. Microwave for 1 minute, stirring halfway, until you have a smooth melted chocolate

4. Pour the melted chocolate into the large bowl, and mix until fully combined. Fold in most of the chocolate chips, reserving some for the top

5. Transfer the batter to the pan, and smooth out the top. Top with your remaining chocolate chips, and lightly them press down into the batter

6. Bake at 350F for about 30 minutes, or until the top is just set and a toothpick to the center comes out with some wet crumbs. The internal temperature should register about 200F

7. Transfer to the fridge. Let chill for at least 30 minutes to cool down before cutting with a plastic knife

https://www.poormanprotein.com/recipes/reduced-sugar-brownies

Servings: 16
1 brownie
Calories: 76
Protein: 2 g
(3 %)
Fat: 5 g
(6 %)
Carbs: 10 g
(4 %)
Fiber: 2 g
(7 %)

Description

These brownies are lower in both sugar and fat while compromising on flavor as little as possible. They're not sugar free nor fat free. They still contain added sugar from honey and chocolate chips, and well as the fat from the unsweetened chocolate.

These fudgy, flourless, gluten free brownies serve as a great introductory healthy baking dessert. By splitting the sweetening between honey and liquid monk fruit, this keeps the added sugar and calories lower.

The unsweetened chocolate provides a rich chocolate flavor for less fat than a stick of butter. And the sweet potato provides both sweetness and moistness that would typically come from the white sugar and added butter.

Compared to my standard brownie recipe, this batch contains about half the calories and a quarter of the added sugar, even when you account for adding chocolate chips

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Time

Prep Time:

15 minutes

Rest Time:

30 minutes

Cook Time:

30 minutes

Total Time:

1 hours 15 minutes

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Cost

Total Cost:

Cost per Serving:

$0.24

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Ingredients

Serving(s)

1 cup Sweet potato puree
1 large Egg
2 tbsp Honey
1 tsp Liquid monk fruit
1 tsp Vanilla extract
1 tsp Baking powder
1/2 tsp Salt
4 oz 100% chocolate
1/4 cup Chocolate chips

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Instructions

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1. Preheat your oven to 350F. Line a 9" baking pan with parchment paper, and lightly grease with oil
2. In a large bowl, mash your sweet potato with the back of a fork until smooth. Stir in the following with a silicone spatula - egg, honey, liquid monk fruit, vanilla, baking powder, and salt
3. Break your chocolate into chunks, and add to a small microwave safe bowl. Microwave for 1 minute, stirring halfway, until you have a smooth melted chocolate
4. Pour the melted chocolate into the large bowl, and mix until fully combined. Fold in most of the chocolate chips, reserving some for the top

5. Transfer the batter to the pan, and smooth out the top. Top with your remaining chocolate chips, and lightly them press down into the batter
6. Bake at 350F for about 30 minutes, or until the top is just set and a toothpick to the center comes out with some wet crumbs. The internal temperature should register about 200F
7. Transfer to the fridge. Let chill for at least 30 minutes to cool down before cutting with a plastic knife

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Notes

1. If you want to save on some sugar, fat, and calories, you can omit the chocolate chips

Nutrient	With Chocolate Chips	Without Chocolate Chips	Standard Brownies Recipe
Calories	76	61	147
Protein	1.7 g	1.6 g	1.8 g
Fat