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Double Chocolate Brownies

Half the Sugar, All the Fun! These rich, fudgy brownies really hit the mark—you’ll never even notice the “missing” sugar.

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Added sugar is everywhere—in yogurts and bottle dressings, boxed mac and cheese and pre-sliced bread, and even in organic packaged granola. The health implications of sugar are vast, from cardiovascular disease to type 2 diabetes. With all this sugar lurking, how can you avoid it and still make quick, flavorful, meals your kids will love? Enter Half the Sugar, All the Love by award-winning cookbook author Jennifer Tyler Lee and Associate Professor of Pediatrics at Stanford Anisha Patel, MD, MSPH. Topics covered include debunking sugar myths, how to avoid hidden sugars, and how to cook and bake low-sugar, kid-friendly recipes (such as No-Bake Peanut Butter Energy Bars, BBQ Chicken Pizza, and Three-Ingredient Strawberry Jam). Here’s one of the authors’ favorites from the cookbook—Double Chocolate Brownies.

Sweet potatoes surprisingly give these brownies a natural sweetness, while almond butter adds a creamy, rich texture—plus they’re studded with chocolate chips. They don’t need flour, so they’re great for gluten-free families. 


Recipe excerpted from Half the Sugar, All the Love by Jennifer Tyler Lee and Anisha Patel, MD, MSPH, Workman Publishing ©2019.

Quick Tip

You can substitute 1 cup canned sweet potato purée for the fresh sweet potato. 

Makes 24 brownies


  • 1/2 lb. sweet potatoes, peeled, cubed, and boiled until fork-tender 
  • 1/2 cup unsweetened almond butter 
  • 1/2 cup coconut oil or unsalted butter (1 stick), melted 
  • 1 large egg plus 1 large egg yolk 
  • 1/4 cup maple syrup 
  • 2 tsp. pure vanilla extract 
  • 3/4 cup unsweetened natural cocoa powder
  • 1/2 tsp. salt 
  • 1/2 tsp. baking soda
  • 1 cup plus 2 Tbs. semisweet chocolate chips (6 3/4 oz.)


1. Preheat oven to 350°F. Line 13×9-inch baking dish with parchment paper, leaving 2 inches of overhang on each side. Coat with nonstick cooking spray.

2. Combine sweet potatoes, almond butter, coconut oil, egg, and egg yolk in food processor. Process until very smooth, making sure no chunks of sweet potato remain, about 1 minute.

3. Scrape down sides of bowl and add maple syrup and vanilla. Process until combined, about 30 seconds.

4. Add cocoa powder, salt, and baking soda, and process until dry ingredients are incorporated, about 1 minute more. Fold in 1 cup chocolate chips.

5. Pour batter into prepared pan, spread it into even layer, and sprinkle with remaining chocolate chips. Bake 27–30 minutes, until top is set and toothpick inserted into center comes out with a few moist crumbs. Let brownies cool slightly. Cut into 24 bars. 

Nutrition Information

  • Calories 140
  • Carbohydrate Content 12 g
  • Cholesterol Content 15 mg
  • Fat Content 11 g
  • Fiber Content 2 g
  • Protein Content 2 g
  • Saturated Fat Content 6 g
  • Sodium Content 95 mg
  • Sugar Content 7 g