Sweet potato brownie with peanut butter swirl

Sweet Potato Brownie with Peanut Butter Swirl. Peanut butter and chocolate are always a winning combo. We've made this brownie recipe gluten free and given it a feel-good twist with sweet potato. To do it, start by preheating the oven to 180 degrees Celsius. Grease a baking pan and line the base and sides with baking paper, allowing the sides to overhang. This makes it easier to remove the brownie later. To make the brownie, place the chocolate, coconut oil and coconut milk in a medium saucepan and place over low heat. Cook, stirring, for three to five minutes or until the oil and chocolate have melted and the mixture is smooth. Pour the chocolate mixture into a large, heatproof bowl and let it cool slightly. Next, add the sugar, eggs, sweet potato, almond meal, gluten-free flour, cocoa powder and baking powder to the chocolate mixture and stir until well combined. Pour the mixture into the prepared pan. Spoon over the peanut butter and use a round-bladed knife to gently marble it through. Pop the brownie in the oven and bake for 40 minutes or until the top springs back when lightly pressed. Remove from the oven and set aside to cool completely in the pan. Cut the brownie into pieces and enjoy. This moist chocolatey brownie is perfect for morning or afternoon tea, or serve it with some ice cream for a decadent dessert.