Save Rich, fudgy brownies made healthier with sweet potato and black beans—naturally gluten-free and packed with fiber and protein.
When I first baked these brownies, I was surprised at how the sweet potato made them moist and rich while hiding the taste of the beans entirely. My family couldn&t believe these treats were full of good-for-you ingredients!
Ingredients
- Cooked sweet potato, mashed: 1 cup (240 g) about 1 medium
- Black beans: 1 can (425 g/15 oz) drained and rinsed
- Pure maple syrup (or honey): 1/2 cup (120 ml)
- Coconut oil, melted (or unsalted butter): 1/4 cup (60 g)
- Unsweetened cocoa powder: 1/2 cup (50 g)
- Oat flour: 1/3 cup (40 g) certified gluten-free if needed
- Pure vanilla extract: 1 tsp
- Baking powder: 1 tsp
- Salt: 1/4 tsp
- Dark chocolate chips (dairy-free if needed): 1/2 cup (90 g)
- Chopped walnuts or pecans (optional): 1/3 cup (35 g)
Instructions
- Prepare pan:
- Preheat oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper or grease lightly.
- Blend beans & sweet potato:
- In a food processor, combine black beans and mashed sweet potato. Blend until completely smooth.
- Add wet & dry ingredients:
- Add maple syrup, melted coconut oil, cocoa powder, oat flour, vanilla, baking powder, and salt. Blend again until well combined and creamy, scraping down sides as needed.
- Mix in add-ins:
- Stir in chocolate chips and nuts, if using, by hand.
- Spread batter:
- Pour batter into prepared pan and spread evenly.
- Bake:
- Bake for 28–32 minutes, or until center is set and a toothpick comes out mostly clean with a few moist crumbs.
- Cool & slice:
- Cool completely in pan before slicing into squares.
Save Sharing these brownies after Sunday dinner has become a little tradition in our house. Everyone loves the chocolatey squares, and it always sparks talk about the hidden veggies!
Required Tools
Food processor or blender, 8-inch (20 cm) square baking pan, mixing bowl, spatula, parchment paper (optional)
Allergen Information
Contains tree nuts if using nuts. Check chocolate chips for possible traces of soy or dairy. Always read labels for allergens.
Nutritional Information (per serving)
Calories 145, Total Fat 6 g, Carbohydrates 22 g, Protein 3 g
Save Enjoy these brownies any night of the week—they're an easy, crowd-pleasing treat. Make a batch and see how quickly they disappear!
Recipe FAQ
- → Can I substitute the sweet potato with another ingredient?
Yes, pumpkin puree can be used as a substitute for sweet potato, providing a similar moisture and flavor profile.
- → How do black beans affect the texture?
Black beans add moisture and create a dense, fudgy texture while boosting the protein and fiber content.
- → What is the best way to achieve a fudgier result?
Underbaking slightly and chilling before slicing helps achieve an extra fudgy consistency.
- → Are these brownies suitable for gluten-free diets?
Yes, using certified gluten-free oat flour ensures they are naturally gluten-free.
- → Can nuts be omitted or substituted?
Yes, nuts are optional and can be left out or replaced with seeds for added texture.