Eat By Color Gluten Free Brownies



Getting chocolate fingerprints on your Mustang steering wheel! Here ya go!

150g raw sweet potatoes
37g Beverly International chocolate Muscle Provider
1 tsp baking powder
2 pkts Stevia in the Raw
1 T Ghiradelli unsweetened cocoa powder
1 tsp vanilla extract
15g Ghiradelli semi-sweet chocolate chips
1/4-1/2c brewed coffee

Spray foil with cooking spray. Seal sweet potatoes & one ice cube in foil packet & bake at 400 degrees for 55 minutes (yes, they’ll burn but that’s ok – you want that caramelization). Leave sweet potatoes sealed in foil pack until they cool (keeping the moisture in the packet will help release the caramelized potatoes from the foil). I’ll prep 4 pkgs of these at a time & keep them in the fridge to make one batch of brownies each day.

Mix together baked sweet potatoes, Muscle Provider, baking powder, stevia, cocoa powder, & vanilla until blended well & no hunks of sweet potato remain. Add in enough coffee to make a pourable batter. Pour mixture into a dish sprayed with cooking oil. Sprinkle chips over the top. Put baking dish in a cold oven & set temperature for 375. Bake for apx 25 minutes.

These Brownies would be a great once a week treat! Decadent, yet not as naughty as a regular brownie!

Macros for the entire recipe:
Carbs 48g
Protein 34g
Fat 7.5g
Calories 355

Oh! Added bonus – it’s gluten free!


This article is the courtesy of Raymond M. Binkowski former fat guy, author of “Eat by Color”, personal trainer and owner of FitWorkz.  Its intent is to be shared.  If sharing the previous following statement MUST be included any time this article is reproduced in part or entirety.  So please feel free to share, you just might change a life! * * Twitter @eatbycolor * *

Posted in News, Protein Powder Recipes.

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