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Gooey Peanut Butter and Chocolate Chip Brownies

Prep Time:

20 minutes

Cook Time:

40 minutes, plus baking of the sweet potato.





About the Recipe


2 tbsp ground flaxseed

6 tbsp water

1 large or 2 medium sweet potatoes, baked and cooled, flesh scooped out, discard skin.

60ml coconut oil, melted

225g peanut butter (I used 'smunchy' from Proper Nutty)

3 tbsp maple syrup

25g cocoa powder

1 tsp cinnamon

1 tsp baking powder

1 tsp sea salt

150g dark chocolate chips


1. Preheat oven to 180'C fan, gas mark 6. Line a 20x20cm baking tin with greaseproof paper.

2. In a cup, mix the flaxseed and water together, put to one side for 15 minutes until the mixture has become thick.

3. Add the flax seed mix, sweet potato flesh, coconut oil, peanut butter, cocoa powder, maple syrup, cinnamon, baking powder, and salt to a food processor and whizz until combined. Stir in the chocolate chips and then pour the batter into the prepared baking tray.

4. Bake for 35-40 minutes, until the brownie is slightly firm on the top. Remove from the oven and allow to cool completely in the tray before removing and cutting into squares to serve.

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