My “secret” fudgy brownie recipe has arrived just in time for the festive season! These brownies are not only delicious but also packed with health benefits—and they’re allergen-friendly, perfect for every guest on your list. (But no one has to know!)

If you love fudgy, moist chocolate brownies, this recipe is for you. Add a handful of pecans, and you’ve got a holiday crowd-pleaser.

The star of the show? The humble sweet potato—sshhhh! Its subtle sweetness and rich texture make these brownies irresistibly moist, and here’s the best part: sweet potatoes (or kumara) are fantastic for gut health and so much more.

Read on to learn about the health benefits of each ingredient.

Free of dairy, gluten, grains and VERY LOW in refined sugar (the only refined sugar is from the chocolate bar you choose)

I recommend using a high-quality dark chocolate bar for this recipe—my favorite is Ghirardelli 70%. You'll notice the difference with every bite, from the rich chocolate shards nestled in the brownie to the decadent pieces adorning the top. Trust me, high-quality chocolate makes all the difference!

HEALING INGREDIENTS:

• Sweet Potato / Kumara: Packed with fiber and antioxidants, sweet potatoes support digestive health by fostering beneficial gut bacteria and protecting the gut lining. Their low glycemic index helps regulate blood sugar, while their beta-carotene content combats inflammation.

• Cacao: Cacao is rich in fiber, polyphenols, and prebiotic compounds that nourish beneficial gut bacteria. Its antioxidants combat inflammation, while its magnesium content supports a healthy stress response, indirectly benefiting blood sugar regulation.

• Sunflower Seed Butter: Rich in vitamin E and antioxidants, sunflower seed butter helps protect the gut lining and reduce inflammation. Its healthy fats and low sugar content support steady energy and microbiome health.

• Pecans: Pecans are rich in fiber and polyphenols, supporting a healthy gut microbiome by nourishing beneficial bacteria. Their antioxidants and omega 3 fatty acids also help reduce inflammation and improve skin health.

• Cinnamon: Is a Blood Sugar Balancing Food and has potent anti-inflammatory and antimicrobial properties, promoting gut health and microbial balance. It helps regulate blood sugar by improving insulin sensitivity and slowing carbohydrate breakdown.

• Olive Oil: Rich source of monounsaturated fats and potent antioxidants called polyphenols. These components work together to lower LDL cholesterol, raise HDL cholesterol, and improve overall cardiovascular health by reducing inflammation and oxidative stress in blood vessels. Polyphenols like hydroxytyrosol protect against cell damage and improve endothelial function, crucial for preventing heart disease and stroke. Beyond cardiovascular health, olive oil's anti-inflammatory properties may also offer protection against cancer, neurodegenerative diseases, and age-related cognitive decline.

I encourage you to have fun with this recipe - I’ve completely omitted the pecans and they are just as tasy. The coffee, cinnamon and vanilla are optional (highly recommended to deepen the flavor, but not necessary if you don’t have them on hand. Try different types of nut and seed butters, sprinkle your favorite toppings on top - just don’t alter the basic recipe and you are good to go!

See my other tasty, healing recipes HERE

DIRECTIONS

1. Preheat oven to 350F/175C

2. Slice the sweet potato in half lengthwise and place cut side down on oiled cookie sheet. Bake for 20 minutes or until soft. Let cool then remove the skin and mash the fillling with a fork, measure out to 1 cup.

3. Prepare a 9” x 9” pan or equivalent: grease the botton and sides of the pan with oil, then dust with cocoa, bang out the extra cocoa so that a fine coat covers the oil.

4. Combine Dry ingredients in a bowl or measuring cup; cacao powder, salt, cinnamon, and coffee, stir breifly to incorporate

5. When cool, whisk the sweet potato with eggs and nut butter, then add the maple syrup and vanilla.

6. Next stir in the dry ingredients, whisk until smooth then add the olive oil.

7. Roughly chop the chocolate bar and pecans and add 2/3 of each to the brownie batter, stiring just enough to mix evenly.

8. Transfer the batter to the prepared dish, evening out the top with a spatula. Spinkle on the remaining chocolate and pecans

9. Bake for 15-20 minutes. At 8 minutes, rotate the pan and notice the top of the brownie, the edges will be dull and the center shiny. After another 6-8 minutes check the top of the brownies again. For very fudgy brownies, you want to take them out as soon as the center loses its shine. For more cakey brownies you can leave them in a little longer.

10. Let cool, slice and keep in the fridge.

Keeps for up to 4 days.

Click here to get this recipe with nutrition information delivered to your inbox