Pin It Rich, fudgy brownies made healthier with sweet potato and black beans—naturally gluten-free and packed with fiber and protein.
I first made these brownies when I wanted a dessert that's delicious and a little more nutritious, and they quickly became a favorite in our home.
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: 1/2 cup (120 ml), or honey
- Coconut oil, melted: 1/4 cup (60 g), or unsalted butter
- 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: 1/2 cup (90 g), dairy-free if needed
- Optional nuts: 1/3 cup (35 g) chopped walnuts or pecans
Instructions
- Prep the pan:
- Preheat oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper or grease lightly.
- Blend sweet potato and beans:
- In a food processor, combine black beans and mashed sweet potato. Blend until completely smooth.
- Add remaining 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 the sides as needed.
- Stir in chocolate chips and nuts:
- Stir in chocolate chips and chopped nuts, if using, by hand.
- Bake:
- Pour batter into the prepared pan and spread evenly. Bake for 28-32 minutes, until the center is set and a toothpick comes out mostly clean with a few moist crumbs.
- Cool and slice:
- Cool completely in the pan before slicing into squares.
Pin It My kids love helping me mash the sweet potato, and it's always fun to share these wholesome brownies at family gatherings.
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 nuts are added, possible traces of soy or dairy in chocolate chips. Gluten-free if using certified GF oat flour. Always check ingredient labels for allergens.
Nutritional Information
Per serving: Calories 145, Total Fat 6 g, Carbohydrates 22 g, Protein 3 g
Pin It Enjoy these brownies as a nourishing dessert or even a midday snack—they're sure to please any chocolate lover.
Recipe Questions & Answers
- → How does sweet potato affect texture?
Sweet potato adds moisture and natural sweetness, making the brownies fudgy and tender without extra sugar.
- → Can black beans be tasted in the brownies?
Blending black beans thoroughly creates a smooth base, masking their flavor while adding protein and fiber.
- → What substitutes work for sweet potato?
Pumpkin puree can be used as a mild-flavored alternative that maintains moisture and texture.
- → How to achieve extra fudginess?
Slightly underbaking and chilling the brownies before slicing helps intensify the fudgy consistency.
- → Are these brownies gluten-free?
Yes, using certified gluten-free oat flour keeps the brownies free from gluten contamination.