Sweet Potato Peanut Butter Swirl Brownies


  • 1/4 cup unsweetened cocoa powder or raw cacao
  • 1/2 cup brown rice flour (any flour will work)
  • 1 tsp baking powder
  • pinch sea salt
  • 150 grams of good quality dark chocolate or chocolate chips (about ¾ cup)
  • 1/4 cup coconut oil, melted (plus more for greasing)
  • 1 cup mashed sweet potato*
  • 3 large eggs, room temperature

For swirl:

  • 1/4 cup peanut butter


  1. Preheat oven to 350 degrees F.
  2. Grease and 8 x 8 baking pan with coconut oil.
  3. In a large bowl combine cocoa powder, brown rice flour, baking powder and salt. Set aside
  4. Melt chocolate in a double-boiler or in microwave.
  5. Stir in coconut oil until fully melted.
  6. Add chocolate mix and sweet potato to dry ingredients and stir until well-combined.
  7. Add in eggs and mix well.
  8. Add batter to pan and spread smooth.

For Swirl:

  1. Add 9 dollops of peanut butter to batter. Using a knife, cut through peanut butter and zig zag your way across the pan until peanut butter has been incorporated into batter.
  2. Bake for 25 mins or until a toothpick comes out clean after being poked in the center.
  3. Let cool for at least 20 mins before cutting into 12 brownies and then remove and allow to cool completely on a wire rack.
  4. Will keep for up to 3 days in an airtight container.

*To make my mashed sweet potato I peel and chop 1 large or 2 medium sweet potatoes, before adding to boiling water and cooking on high for 12 mins. Strain and mash by hands or in a blender.