These decadent brownies with peanut butter are irresistible, plus they're loaded with hidden veg!
Cook time45 mins45 minutes
Prep time15 mins15 minutes, + cooling time
+ cooling time
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.
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
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.
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.
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.