Sugar-Free Chocolate Brownies with Sweet Potato & Butternut

I don’t know about you, but I quite like having dessert for breakfast. Dessert that makes my body and mind feel good because of the lovely nutrients hidden inside. I recently adapted my Sugar-Free Chocolate Brownies recipe to include butternut as well as sweet potato. That’s right; extra veggies! And it turned out wonderfully.

After the one obligatory flop, of course. On the day my husband’s aunt was over for tea, after a year of me rescheduling our tea dates. Of course. *sigh*  Such is life, and one should take it with a giggle, and eat the flop with a teaspoon, which we did. (Tasted good. 😉 )

Here’s the not-flop recipe. Of course, all ovens differ, so test it on your family before inviting aunts over for tea.

If you’re wondering if your kids will eat this, I say give it a try; I’ve had a few moms test it and so far, all kids and most of the dads gave the ‘more please’ signal.

P.S. I tend to use unsweetened cocoa for baking because it feels like a waste heating up raw cacao to a temperature where its beautiful nutrients are greatly reduced. I top these brownies with raw cacao ‘icing’ for a boost in the iron, magnesium, calcium and zinc department, not to mention to double-whammy the chocolate factor!

Sugar-Free Chocolate Brownies with Sweet Potato & Butternut



  • ½ cup butter or coconut oil, soft
  • ⅓ cup Drasanvi Birch sugar*
  • 2 chia eggs** (or eggs)
  • 2 tsp vanilla extract
  • ½ cup cocoa or cacao powder
  • 1 tsp bicarbonate of soda (a.k.a. baking soda)
  • 1 tsp baking powder
  • 4 Tbsp coconut flour
  • 2 cups grated sweet potato
  • 1 cup grated butternut

NOTE: Use the grater’s large or small shredding holes; I prefer small, but either works.

*You can replace with honey
**How to make a chia ‘egg’: put 3 Tbsp water into a cup and stir in 1 Tbsp ground chia seeds. Stir immediately to prevent clumps.


  1. Preheat oven to 180C. Grease a baking dish (20 to 23cm square or round). If it’s not springform, lining it with baking paper makes it easier to remove later.
  2. In a stand mixer or with a hand-held beater, whisk butter and birch sugar for 1-2 minutes until creamed.
  3. Add eggs and vanilla and whisk to combine; about 20 seconds.
  4. Add the powders; cocoa, bicarb, baking powder and coconut flour and whisk just until combined.
  5. Add the grated veggies and using a big spoon or spatula, stir so everything is nicely mixed in.
  6. Scrape into a baking dish, smooth the surface, and pop into the oven for 30 minutes, or until a skewer comes out clean.
  7. Remove from oven and allow to cool before drizzling with chocolate ‘icing’, or attempting to remove from the dish.
  8. Slice into squares or bars, and store in a sealed container in the fridge for a week.

Chocolate ‘Icing’

Chocolate in its raw state contains beautiful nutrients which help improve mood, energy levels, brain function, blood flow… etceteraaah, etceteraaah. Which is why chocolate is often touted as good for us. Sadly, most of the stuff conveniently available has had all the good nutrients processed out of it, and – even worse – has not-so-good-stuff added in.

Darn it; seeking health ain’t convenient, I tell ya. One step at a time… A small amount of raw cacao can go a long way, and it makes eating chocolate for breakfast totally allowed. Encouraged, even.


  • ¼ cup coconut oil
  • 1 tsp honey
  • 2 Tbsp raw cacao powder or cocoa powder


  1. In a bowl suspended over freshly boiled – not boiling – water, melt the coconut oil and honey.
  2. Once it’s melted, stir cacao powder in and drizzle over brownies.
  3. Pour any leftovers over nuts or dried cranberries in ice trays for sneaky freezer-chocolates. 😊

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