secret ingredient pb brownies

When I heard that you could put sweet potatoes in brownies, I lashed for the sweet potatoes laying on my counter and started making them. This recipe not only caught my eye because of the secret ingredient – sweet potato – but the peanut butter swirl that was on top of them. I love everything peanut butter, and as confirmed by Recess, pb and chocolate are deadly when paired together. When I read the ingredient list I realized that these are gluten free, which is another plus because I have some friends that are gluten free. It's always good to have some gluten free recipes on hand!

what you need:

For the 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

*using brown rice flour will make the brownies gluten free :)

** I cut up about 2 potatoes into small pieces, put them in boiling water for about 12 min and then put them in potato masher

what to do:

1. Preheat oven to 350 degrees F. Grease and 8 x 8 baking pan with coconut oil.

2. In a large bowl combine cocoa powder, brown rice flour, baking powder and salt. Set aside

cocoa powder, baking powder, salt, brown rice flour

3. Melt chocolate in a double-boiler or in microwave. Stir in coconut oil until fully melted. Add chocolate mix and sweet potato to dry ingredients and stir until well-combined.

flour mixture, chocolate and sweet potato

4. Add in eggs and mix well.

5. Add batter to pan and spread smooth.

For Swirl:

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.