Healthy Taro Brownies

With minimal fats, these quick and easy homemade Healthy Taro Brownies are not only fudgy but also packed with fiber and other nutritious benefits, making them a guilt-free indulgence that is as enjoyable to eat as they are wholesome.

Serves: 10
Prep Time: 10 minutes – Cooking Time: 20 minutes – Total Time: 30 minutes

Helpful equipment

  • Food processor
  • 8x8 brownie pan 
  • Parchment paper
  • Mixing bowl, whisk, and spatula


  • 1/4 tsp salt
  • 1/2 cup flour of choice, sifted
  • 1/2 cup unsweetened cocoa powder, sifted
  • 1/4 cup nonfat milk powder, sifted (or more cocoa powder)
  • 1/4 tsp baking powder
  • 1 tsp vanilla
  • 1/4 cup unsweetened applesauce
  • 1/2 - 1 cup sugar/substitute or more to taste
  • 1/2 cup cooked taro, roughly chopped
  • 4 tbsp. oil or melted butter, margarine
  • 6 tbsp. liquid egg whites or 2 eggs


Step 1
Preheat the oven to 350 F. Line an 8x8 brownie pan with parchment paper.

Step 2
In a mixing bowl, whisk together the salt, flour, cocoa, nonfat milk powder, and baking powder. 

Step 3
In a food processor, blend the vanilla, applesauce, sugar, cooked taro, oil, and liquid egg whites. Process until smooth, then transfer to the bowl with the dry ingredients.

Step 4
Using a spatula, fold the wet and dry ingredients together until thoroughly combined. The batter will be thick. If needed, add another tablespoon of liquid egg whites or applesauce to fully incorporate all the flour. 

Step 5
Transfer the batter into the prepare pan, spreading it evenly and smoothing the top. Bake for 15-20 minutes or until the internal temperature exceeds 165 F (74 C).

Step 6
Remove and allow to cool before cutting into 16 pieces (2x2 inches each). Store covered and refrigerated for up to 1 week.


  • Flour of choice – Use your preferred flour. This recipe is often made with almond flour, carbalose flour, or a mixture of both.
  • Taro or Malanga – Refer to the "Instant Pot Taro or Malanga" blog for an easy process to steam and peel taro or malanga using an Instant Pot. Once cooked, mash or roughly chop 1/2 cup. 
  • Liquid egg whites – These are more watery than regular eggs and help thin the batter. You can use 2 real eggs or flax eggs, which may require additional water or applesauce. For 1 flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it rest for 10 minutes or refrigerate for 15 minutes.
  • Sugar – Opt for granulated sugar or your preferred sugar. If substituting nonfat milk powder for unsweetened cocoa powder, consider adding more than the minimum amount of sugar to balance the bitterness of the brownie.
  • Oil or Butter – Choose a neutral-flavored oil like avocado oil, or use a blend of oils and melted butter or margarine.
  • Unsweetened applesauce – Adds moisture while keeping the brownies fudgy.
  • Unsweetened Cocoa powder – Dutch cocoa powder can be an excellent substitute for a richer taste. This recipe uses unsweetened cocoa powder from Ghirardelli.
  • Nonfat milk powder – Milk powder helps reduce the bitterness imparted by the cocoa powder, making the brownies taste more like milk chocolate. You can substitute with unsweetened cocoa powder for a dark chocolate brownie.
  • Optional Add-ins – Consider ground flaxseed for fiber and omega-3 fatty acids, espresso powder, chopped walnuts, or a swirl of raspberry or peanut butter as a topping.

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