Loaded with chocolate and peanut butter, this brownie (recipe below) will really hit the spot. You won't believe it’s full of hidden veg!
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Sweet Potato Brownie with Peanut Butter Swirl
Makes 24 pieces Prep 15 mins (+ cooling time) Cooking time 45 mins
100g 70% cocoa dark chocolate
½ 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
½ cup (60g) almond meal
½ cup (65g) gluten-free plain flour
2 tbs cacao powder
½ tsp gluten-free baking powder
¼ cup (70g) natural peanut butter
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.
2. Place the 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.
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.
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.
Serve with cacao powder
Swap me: Try using grated carrot, beetroot or pumpkin instead of the sweet potato in this brownie.
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29 авг 2024
