Makes 16 brownies

If someone didn’t tell you that there is sweet potato, ground almonds and yes, fresh avocado in this brownie, you probably wouldn’t know it! It’s simply delicious.



  • 250 ml (1 cup) cooked sweet potatoes (about 250 g, or 4 small-medium uncooked sweet potatoes)
  • 1 large avocado
  • 2 eggs, beaten
  • 2,5 ml (½ tsp) vanilla essence
  • 100 ml soft brown sugar
  • 80 ml (⅓ cup) Westfalia Plain Avocado Oil
  • 250 ml (1 cup) cake flour
  • 5 ml (1 tsp) baking powder
  • 80 ml (⅓ cup) good quality cocoa powder
  • 125 ml (½ cup) ground almonds
  • 50 g good quality dark chocolate, chopped



  1. Preheat oven to 180 °C and line a 20 x 20 cm baking tray with baking paper.
  2. In a large mixing bowl, blend cooked sweet potato and avocado until smooth, using a stick blender. Alternatively mash with a fork.
  3. Using an electric beater or hand beater beat the blended sweet potato and avocado with the eggs, vanilla, sugar and avocado oil until well combined.
  4. Sieve the flour, baking powder and cocoa over the wet ingredients. Fold in the almonds until well blended. Stir in the chocolate.
  5. Pour the batter into the lined baking tray, smooth on top and bake for 30 minutes or until baked through.
  6. Remove from oven and place tray on a cooling rack. Allow to cool for a few minutes, then turn out onto cooling rack to cool completely. Cut into squares.
  7. Enjoy as a dessert or sweet treat with coffee or serve the brownies with a scoop of your favourite ice cream, like vanilla or coffee.


  1. Enjoy the brownies within a day or two. Keep refrigerated.