brownies dessert gluten-free paleo snacks

Hidden Veggies Two-Bite Brownies w/ Caramel Drizzle

August 25, 2014

It feels like yesterday that I was wearing my unitards and scrunchies heading off to my first day of school! Now I am 2 days away from being a quarter century old AH! Despite not going back-to-school this year, I still consider September as a fresh start. We could all use a clean slate and rid ourselves of some nasty habits we’ve picked up so whether or not you spent your life-savings at Staples we may as well celebrate the start of a new school year.

It seemed fitting to go along with the theme of fresh-starts that my blogging besties and I make a comeback with our healthy meals series. After taking the summer off to focus on family and friends, we decided to get back at it and encourage you to start making healthier choices this school year. Alternatively you can take my route, which is tricking your children into eating their veggies by hiding them in brownies….

Dinner is up for grabs and after a long day you may not want to spend a ton of time making it, but at least you can feel better knowing you had a day packed full of healthy eats. So indulge yourself a little and then wake up and start those healthy eats all over again πŸ˜‰

Hidden Veggies Two-Bite Brownies + A healthy back-to-school menu to please kids and adults alike! //


Hidden Veggies Two-Bite Brownies w/ Caramel Drizzle

  • Prep Time: 2 hours
  • Cook Time: 20 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 15 brownies 1x


  • 1 sweet potato, peeled and chopped into chunks
  • 2 cups baby spinach
  • 1/4 cup coconut oil, melted
  • 1/2 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup coconut palm sugar*
  • 2/3 cup unsweetened cocoa powder
  • 1 tsp baking powder

For the caramel drizzle**:

  • 1/2 cup pitted dates, soaked in water for at least 2 hours (reserve water dates were soaking in)
  • 1/4 cup date water (water dates were soaked in)
  • 1/2 tsp vanilla extract
  • 1 tsp coconut oil, melted


  1. Preheat oven to 350 degrees F.
  2. Fill up a large pot with water and bring to a boil.
  3. Once boiling add sweet potato and let cook for 10-12 minutes or until soft.
  4. Remove from stove and pour into a colander to strain the water. Run cold water over sweet potatoes for 1 minute to cool them down.
  5. Add sweet potatoes to a food processor or high-speed blender and add in baby spinach, melted coconut oil and vanilla extract. Blend until smooth.
  6. Add in eggs and blend until just combined.
  7. Add in coconut palm sugar, cocoa powder and baking powder. Blend until smooth.
  8. Grease a regular muffin tin with coconut oil or non-stick spray and pour batter into cups filling only a 1/3 of each cup.
  9. Bake for 18-20 minutes. Bake less for fudgier brownie or longer for more crumbly.
  10. Let sit for 20 minutes before removing from muffin pan and cooling completely on a wire rack.

For the caramel drizzle**:

  1. Clean out the food processor or blender and combine all drizzle ingredients blending until smooth. You will need to scrape down sides every once and a while. Mine takes about 5 minutes.
  2. Scoop mixture into a ziploc bag and cut off a small corner.
  3. Squeeze to drizzle over brownies.

*Can use brown sugar instead.
**drizzle is optional but it is delish!


Hidden Veggies Two-Bite Brownies + A healthy back-to-school menu to please kids and adults alike! // thehealthymaven.comAre you going back-to-school this year? If not, do you still see it as a fresh start?


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  • Reply
    January 18, 2016 at 10:26 pm

    how big of a sweet potato would I need?

  • Reply
    March 20, 2015 at 10:44 pm

    Hi, I made your Hidden Veggie Two Bite Brownies tonight! I have to say they came out really good! I was very impressed. I did a test batch tonight because next week I am having a “Sneaky Food Social” at work for my patients. I think they will really enjoy these and be very surprised when they find out the ingredients! Thank you!

  • Reply
    Tracey @ A Taste of Trace
    September 25, 2014 at 8:10 pm

    These brownies just came out of the oven and they are delicious!! πŸ™‚ I made them vegan by subbing 2 chia eggs. I also used kale instead of spinach. They’re so fudgy & chocolatey (both not words.. apparently. Thanks, spell check.. :\ ). Can’t wait to give them to unsuspecting friends!

    • Reply
      Davida Kugelmass
      September 29, 2014 at 7:08 pm

      So happy to hear they turned out well with chia eggs! Glad you liked them πŸ™‚

  • Reply
    September 17, 2014 at 1:40 am

    can i make a cake insted of Brownies ?

  • Reply
    September 2, 2014 at 9:38 am

    I made these and they tasted great, but they were a bit mushy & seemed undercooked – even with extra cooking time.
    I think my sweet potato must have been on the “larger” size.

  • Reply
    Thomas Murphy
    August 29, 2014 at 9:29 pm

    I like to make brownies for back to school.

  • Reply
    Alexis @ Hummusapien
    August 27, 2014 at 10:54 am

    Best roundup of recipes (and lovely bloggers) ever!! Seriously. I want to faceplant into like ten bites with a smoothie on the side. Oh and then some keen-wa.

  • Reply
    August 26, 2014 at 1:42 pm

    TWO CUPS OF SPINACH? Did you seriously make these JUST FOR ME??? Making ASAP!!! (aka once I’m back from Boston… or tonight… if I have spianch).

  • Reply
    Pamela Gurganus
    August 26, 2014 at 10:19 am

    My favorite back to school recipe is a wrap, pinwheel or roll-up that the kids love with turkey and veggies.

  • Reply
    Jen @ Chase the Red Grape
    August 26, 2014 at 6:02 am

    Love the recipe ideas and those brownies look fab!
    I am going back to school this year – training to become a health coach! So excited but nervous too – I graduated from uni in ’07 and thought my school days were over! But I guess you are never too old to go back to school πŸ™‚

  • Reply
    Megan @ Skinny Fitalicious
    August 25, 2014 at 9:24 pm

    I love sneaking veggies in wherever I can. Great recipe roundup!

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