These rich, fudgy brownies from Half The Sugar, All the Love: A Family Cookbook by Jennifer Tyler Lee hit the mark with less than half the sugar of a boxed brownie mix (these: 1 1/2 teaspoons sugar, theirs: 4 1/2 teaspoons). The secret ingredients are ones that none of our tasters could guess: sweet potatoes and almond butter.
Sweet potatoes give these brownies a natural sweetness, while almond butter adds a creamy, rich texture — plus they’re studded with chocolate chips. These don’t need flour, so they’re great for gluten-free families. If you use canned sweet potato puree, the whole recipe comes together in less than 10 minutes in the food processor, so you can satisfy chocolate cravings quickly.Print