Due to modernization, a sedentary lifestyle and unhealthy food habits has led to problems in recent times. A lot of gastrointestinal disorders arise due to unhealthy food. Disorders like indigestion, loose stools, diverticulosis, colon cancer, obesity, and diabetes. Phoenix dactylifera (dates), Avena sativa (oats) & Ipomoea batatas (sweet potatoes) were used in the preparation of brownies. This brownie was analyzed with respect to their physical, biochemical, and sensory properties. The quality of the brownie was determined on the basis of physicochemical characteristics such as- moisture content (28.37%), ash content (1.5%), total carbohydrate content (40.12g), fat content (5.36%), protein content (18.34g), dietary fiber content (6.35 g), Energy(282.08Kcal) including organoleptic analysis including the attributes such as color, odor, taste, texture, mouthfeel and overall acceptability. Microbiological testing and shelf-life studies were also carried out and sustainable packaging for the product was also developed