Sweet potato brownie with peanut butter swirl

These decadent brownies with peanut butter are irresistible, plus they're loaded with hidden veg!

24

15m

Note: + cooling time

45m

Ingredients

  • 100g 70% cocoa dark chocolate
  • 1/2 cup (125g) coconut oil, softened
  • 1 cup (250ml) Coles Light Coconut Milk
  • 1 cup (180g) coconut sugar
  • 3 Coles Australian Free Range Eggs, lightly whisked
  • 2 cups (480g) coarsely grated gold sweet potato
  • 1/2 cup (60g) almond meal
  • 1/2 cup (65g) gluten-free plain flour
  • 2 tbs cacao powder
  • 1/2 tsp gluten-free baking powder
  • 1/4 cup (70g) natural peanut butter

Method

STEP 1

Preheat oven to 180°C. Grease a 20cm x 30cm lamington pan and line the base and sides with baking paper, allowing the sides to overhang.

STEP 2

Place chocolate, coconut oil and coconut milk in a medium saucepan over low heat. Cook, stirring, for 3-5 mins or until the oil and chocolate melt and the mixture is smooth.

STEP 3

Transfer the chocolate mixture to a large heatproof bowl. Add the sugar, egg, sweet potato, almond meal, flour, cacao powder and baking powder 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.

STEP 4

Bake the brownie for 40 mins or until the top springs back when lightly pressed. Set aside in the pan to cool completely. Cut the brownie into pieces to serve.

Dietary information

Dairy-free
Gluten-free
Lactose-free
Sesame-free
Soy-free
Wheat-free
Vegetarian

Nutrition Information

Per Serve

Energy: 760kJ/182 Cals (9%)

Protein: 3g (6%)

Fat: 12g (17%)

Sat fat: 8g (33%)

Carb: 15g (5%)

Sugar: 10g (11%)

Fibre: 2g (7%)

Sodium: 32mg (2%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.