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Sweet Potato & Macadamia Choc Brownies (Gluten free, Dairy free, Fructose Free)



12 portion(s)


  • 120 g Raw macadamias
  • 80 g 85% dark chocolate, roughly broken up
  • 400 g previously roasted sweet potato or pumpkin, peeled (this is about 2 medium sized sweet potatoes)
  • 100 g Rice malt syrup
  • 60 g coconut oil
  • 40 g Coconut Flour
  • 30 g raw cacao powder
  • 1/2 teaspoon Vanilla powder
  • 1/4 teaspoon bicarb soda
  • pinch sea salt
  • 3 eggs

Recipe's preparation

  1. Preheat oven to 180 degrees.

  2. Add macadamia nuts & chocolate to bowl. Chop speed 4, 3-5 seconds (or until chopped to your liking) or if you like random chunky chopped nuts -   Turbo, 1 second, 2-3 times. Set aside for later.

  3. Puree sweet potato or pumpkin. Speed 4, 5-10 sec until smooth. Scrape down bowl.

  4. Add all ingredients except nuts. Mix speed 5, 5 sec. Scrape down bowl and mix another 5 sec, speed 5.

  5. Add chopped nuts & chocolate. Stir through.  speed 4, 5-10 seconds until combined.

  6. Pour into brownie/slice tin and bake for 25-30mins at 180 degrees. This is a very moist brownie so it can be hard to tell when it's cooked... keep an eye on it so it doesn't burn!


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Roast the sweet potato or pumpkin whole at 180 degrees for 45min-1hr and then scrape out the flesh to puree it.

I've also done a mix of macadamia and brazil nuts which is delicious and the brazil nuts add extra nutrients. You can use any nuts you like!

Brownie recipe converted from Sarah Wilson's I Quit Sugar Chocolate Cookbook

This makes more than the picture... they started to eat them before I managed to get a photo!!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Delicious recipe - thank you! I didn't have any...

    Submitted by gildert on 14. November 2017 - 17:50.

    Delicious recipe - thank you! I didn't have any macadamia nuts not spilt between brazil and walnuts. I also subbed agave syrup and maple syrup as I didn't have rice malt syrup. Used pumpkin as that what was in the fridge. Awesome - kids love it!

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  • Thanks for making me look

    Submitted by goddessforlife on 28. May 2015 - 17:20.

    Thanks for making me look like a kitchen rock-star -- my bookclub ladies loved this! I used agave syrup instead of rice malt syrup, and it was fine.

    -----------------------------Goddess For Life coach and mentor www.igoddess.com

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  • yum, easy, thanks

    Submitted by moomin on 11. October 2014 - 21:12.

    yum, easy, thanks

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  • Moist, rich and delicious!

    Submitted by sevenhuysens on 26. August 2014 - 14:22.

    Moist, rich and delicious! Thank you for posting!

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  • Thanks for this recipe - My

    Submitted by Tanspaige on 24. July 2014 - 18:22.

    Thanks for this recipe - My 4yo daughter is begging for more as we speak.  I used walnuts for the nuts and used avocado oil instead of the coconut oil, and added a little more coconut flour.  Great Results!  Will be making again!    Really great to see some healthier recipe options. 

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