The Cook’s Nook with Marcus Cordova

February 1, 2019

If you’re like me, you find it nearly impossible to resist a delicious, warm brownie from time to time. After all, how could you not enjoy the gooey-rich chocolate decadence? Trouble is, as satisfying as they might be in my mouth, they’re not quite as kind to my waistline. Fortunately, several equally delicious alternatives are available in the culinary world that have offered brownie lovers, like me, a slightly healthier take on this indulgent treat.

Here is one of my personal favorites that happens to replace the sugar with sweet potatoes. As an added bonus, it also happens to be gluten free. Give it a try and be sure to let me know what you think.


1 sweet potato, cooked, peeled, and mashed

3 eggs, whisked

1/4 cup virgin coconut oil, melted

1/3 cup raw honey

1/4 tsp vanilla

3 tbsp coconut flour

2 tbsp unsweetened cocoa powder

1/4 tsp baking powder

1/4 tsp cinnamon

1/2 cup chocolate chips

pinch of salt


1. Pre-heat oven to 350 degrees

2. Combine wet ingredients; eggs, coconut oil, honey, and vanilla

3. Add sweet potato to wet ingredients

4. Add dry ingredients into wet mixture; coconut flower, cocoa powder, baking powder, cinnamon, and salt

5. Stir in chocolate chips

6. Pour mixture into greased 8×8 inch glass pan

7. Bake for 25-30 minutes

8. Let rest and cool, cut into 16 squares