Sweet potato brownies with peanut butter swirl

Sweet potato brownies with peanut butter swirl: moist brownies with sweet potato purée, cocoa, peanut butter and maple syrup – chocolatey, dense and pleasantly fudgy.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 35 min
• Total time: 50 min
• Calories: 280 kcal per serving
• Protein: 7 g
• Fat: 15 g
• Carbs: 28 g

Ingredients

• 300 g sweet potato purée
• 60 g cocoa powder
• 2-3 tbsp peanut butter
• 80 ml maple syrup
• 100 g pure peanut butter
• 1 tsp vanilla extract
• ½ tsp baking powder

Method

You’ll need: oven · chopping board · knife · mixing bowl

1. Let the sweet potato purée cool completely first. Preheat the oven to 180 °C (160 °C fan) and line the tin with baking paper.
2. Stir the sweet potato purée, peanut butter, maple syrup and vanilla extract together in a bowl until smooth. Then work in the cocoa powder and baking powder until you have an even batter.
3. Pour the batter into the tin and smooth the top. Dot the pure peanut butter over it in small blobs.
4. Drag a knife or cocktail stick through the peanut butter in thin lines to make a swirl. Bake the brownies at 180 °C for 25–30 min until the top looks matt and slightly cracked.
5. Let the brownies cool completely so they cut cleanly. Then cut into pieces.
6. Serve the sweet potato brownies as they are or lightly chilled. That keeps the texture especially dense and fudgy.

Good to know

These brownies are soft, dense and nicely chocolatey. The sweetness is rounded, the centre stays fudgy, and the swirl makes them look even better.

Swaps

Maple syrup/honey → date paste (more fibre, less free sugar) Peanut butter → almond butter or hazelnut butter (often a different fat profile, more vitamin E) 2–3 tbsp peanut butter swirl → 2–3 tbsp almond butter swirl (less processed, usually with no additives) ½ tsp baking powder → ½ tsp bicarbonate of soda + 1 tsp lemon juice/apple cider vinegar (simpler ingredient list, no seed oils)

Allergens

Contains peanuts. For small children, only in a suitable portion and under supervision because of the dense texture; usually no problem during pregnancy, as long as you tolerate peanuts well.

Frequently asked questions

What's in sweet potato, nutritionally?

Sweet potato mainly provides beta-carotene, plus potassium and fibre. The deeper orange the flesh, the higher the carotenoid content usually is.

Is cocoa powder more than just flavour?

Yes, unsweetened cocoa powder contains magnesium and iron as well as polyphenols. How much depends on the processing and variety.

What fats are in peanut butter?

Peanuts mainly contain unsaturated fats, especially monounsaturated ones. On top of that come some plant protein, magnesium and vitamin E.

Are maple syrup and honey very different nutritionally?

Both mainly provide sugar. Maple syrup contains small amounts of minerals such as manganese, and honey, depending on the type, has tiny amounts of other compounds – in everyday terms the difference is small.

Do these brownies always agree with a sensitive stomach?

Not necessarily. Some people tolerate cocoa and peanuts well, others less so; the fibre from sweet potato can also affect people differently depending on the amount.

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