Sweet Potato Rice Brownies

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert, Treat
Cuisine American
Servings 12
Calories 228 kcal


  • 250 g Birds Eye sweet potato rice defrosted
  • 2/3 cup pure maple syrup
  • 1/2 cup peanut butter
  • 1 tablespoon extra-virgin coconut oil
  • 1 teaspoon vanilla extract
  • 2/3 cup oat flour
  • 1/3 cup cacao powder
  • 1 teaspoon baking powder or gluten free baking powder
  • 1/4 teaspoon salt
  • 1/3 cup walnuts roughly chopped
  • 1/4 cup dark chocolate chips


  • Preheat oven to 180 degrees Celsius and line or lightly grease a baking tin.
  • In a blender of food processor, combine sweet potato rice, maple syrup, peanut butter, coconut and vanilla extract until smooth.
  • Mix in oat flour, cacao powder, baking powder and salt until combine.
  • Fold through walnuts and choc chips. Pour mixture into prepared baking tin.
  • Bake for 25-30 mins. Allow to cool completely before slicing into 12 brownies. Keep stored in the fridge for up to a week.
Keyword Chocolate

Posted by Sam Wood

Father and husband, on a mission to help people move more, eat better and make a positive change to their lives. Sam Wood has over 20 years experience as a personal trainer and is recognised as one of Australia’s leading experts and media commentators in the health & fitness industry. Sam is the founder and personal trainer of 28, Australia’s #1 home fitness and nutrition program, and he's also the proud owner of Australia’s largest personal training studio, The Woodshed, based in Brighton, Melbourne.