Sweet Potato Peanut Butter Swirl Brownies

Ingredients:

1/4 cup unsweetened cocoa powder or raw cacao

1/2 cup brown rice flour (any flour will work)

1 teaspoon baking powder

Pinch of sea salt

3/4 cup good quality dark chocolate or chocolate chips

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

Directions:
1. Preheat oven to 350 F.

2. Grease an 8x8 baking pan with coconut oil.

3. Combine cocoa powder, brown rice flour, baking powder, and salt in a large bowl. Set aside.

4. Melt chocolate in the microwave, being careful not to burn it. Stir in coconut oil until fully melted.

5. Add the chocolate mix and sweet potato to the dry ingredients and stir until well combined.

6. Add in eggs and mix well.

7. Add batter to the pan and spread smooth.

8. Add 9 dollops of peanut butter to the batter for the swirl. Using a knife, cut through peanut butter and zip-zag your way across the pan until peanut butter has been incorporated into the batter.

9. Bake for 25 minutes or until a toothpick comes out clean after being poked in the center.

Let cool for at least 20 minutes before cutting into 12 brownies, and then remove them and allow them to cool completely on a wire rack. Brownies will keep for up to 3 days in an airtight container.

*To make mashed sweet potato: Peel and chop 1 large or 2 medium sweet potatoes before adding them to boiling water and cooking on high for 12 minutes. Strain and mash by hand or in a blender.