This chocolate brownie is healthy, packed with protein and fiber, and made with whole foods. It is flourless, refined sugar-free and the black beans provide proteins.
I sweeten it with a combination of stevia and monk fruit, but you can also use coconut sugar, maple syrup, or honey.
I like the white Japanese sweet potatoes as they are very sweet and firm in texture so will make firmer brownies that hold texture and requires less sweetener.