Healthy Taro Fudge Brownies

With minimal fats, these healthy taro fudge brownies are not only fudgy, but also provide fiber and other healthy benefits.

Ingredients for taro fudge brownies

Taro or Malanga – The star of the show. Refer to the “Instant Pot Taro or Malanga” blog for an easy, effortless process for steaming taro/malanga using the instant pot. These roots should be mashed and are best mashed while hot for a lump-free, smooth brownie.

Liquid egg whites – Liquid egg whites are more watery than regular eggs, and do thin out the brownie batter. Using real eggs or flax eggs may require more water or applesauce to help liquify the batter further. For 1 flax egg: mix 1 tbsp. ground flaxseed with 3 tbsp. water and let rest 10 minutes or refrigerate for 15 minutes.

Sugar – Brown sugar or granulated sugar substitutes; what I use: 1/3 tsp monk fruit powder combined with 2 tablespoons of granulated sugar.

Oil or butter – A neutral flavored oil, such as avocado oil; choice of butter or margarine; or, a fusion of oils and butter.

Unsweetened applesauce – Adds moisture while keeping the brownie fudgy.

Cocoa powder – Any unsweetened cocoa powder. I use Ghirardelli unsweetened cocoa powder, but Dutch cocoa powder is also acceptable, and in fact tastes better.

As a note, substituting any portion of cocoa powder for milk powder will diminish the bitter taste imparted by cocoa powder, making the brownies more milk chocolate-y rather than darker chocolate.

Optional add-ins – Ground flaxseed for their fiber, omega-3 fatty acids, etc., espresso powder or chopped walnuts, raspberry or peanut butter swirl.

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Healthy Taro Fudge Brownies

(1 votes, average: 1.00 out of 5)

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By Kimberly – Serves: 16

Prep Time: 10 – Cooking Time: 30 – Total Time: 40

With minimal fats, these healthy taro fudge brownies are not only fudgy, but also provide fiber and other healthy benefits.

Ingredients

• 1/2 cup mashed taro
• 3 tbsp. liquid egg whites
• 1/4 tsp salt
• 1/3 cup sugar or more to taste
• 2-4 tbsp. butter or oil of choice (ideally 4)
• 1 tsp vanilla
• 1/3 cup flour of choice, sifted
• 1/2 cup cocoa powder, sifted
• 1/4 tsp baking powder
• 1/4 cup unsweetened applesauce

Instructions

1

Preheat oven to 350 F. Line an 8x8 brownie pan with parchment paper.

2

Whisk dry ingredients (salt, flour, cocoa, baking powder) together in a mixing bowl except sugar.

3

In a food processor (read notes) add vanilla, applesauce, sugar, mashed taro and butter. Process until smooth. Transfer contents to the mixing bowl containing dry ingredients.

4

Add liquid egg whites to the mixing bowl. Stir slowly to combine ingredients, without whipping the batter. The batter should be thick, but not runny. If the batter does not fall off your spoon, incorporate one tablespoon of liquid egg whites at a time.

5

Spoon batter into the brownie pan, distributing it evenly. Smooth out the top. Bake for 40 minutes at 350 F until a toothpick/chopstick inserted into the center comes out clean, without raw batter.

6

Remove and allow to cool before cutting into 16 pieces. Store covered and refrigerated for up to 1 week.

Notes

If your taro is silky smooth and warm enough to stir easily, skip the food processor and combine ingredients by hand! The food processor introduces air into the batter, but helps in the case of cold or lumpy taro.