Save to Pinterest Rich, fudgy brownies made healthier with sweet potato and black beans. They are naturally gluten-free and packed with fiber and protein, making them a wholesome treat for any dessert lover.
I first discovered this recipe while trying to make a dessert that both kids and adults could enjoy without feeling guilty. The combination of sweet potato and black beans surprised my family with how rich and satisfying each bite was.
Ingredients
- Cooked sweet potato, mashed: 1 cup (240 g, about 1 medium)
- Black beans, drained and rinsed: 1 can (425 g/15 oz)
- 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 (certified gluten-free if needed): 1/3 cup (40 g)
- 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)
- Optional - Chopped walnuts or pecans: 1/3 cup (35 g)
Instructions
- Prepare the pan:
- Preheat oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper or grease lightly.
- Make the base:
- In a food processor, combine black beans and mashed sweet potato. Blend until completely smooth.
- Add the 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.
- Mix in chocolate chips and nuts:
- Stir in chocolate chips and nuts, if using, by hand.
- Bake:
- Pour batter into the prepared pan and spread evenly. Bake for 28–32 minutes, or 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.
Save to Pinterest We love making these brownies together on quiet Sunday afternoons, letting everyone help mash the sweet potato and measure out the chocolate chips. It has become a weekend baking ritual that fills our home with delicious smells.
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, and 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: 145 calories, 6 g total fat, 22 g carbohydrates, 3 g protein.
Save to Pinterest Enjoy these brownies as a healthier treat at any time. They are perfect for sharing and taste even better the next day!
Recipe Questions & Answers
- → Can I substitute pumpkin for sweet potato?
Yes, pumpkin puree works well as a substitute, maintaining moisture and a mild sweetness in the batter.
- → What makes these brownies gluten-free?
The use of oat flour certified gluten-free ensures no gluten is present, making the brownies safe for gluten-sensitive diets.
- → How can I achieve a fudgier texture?
Remove brownies slightly before fully baking and chill them before slicing for a richer, fudgier consistency.
- → Are the chocolate chips necessary?
They provide additional richness and texture, but you can omit or replace them with nuts for variation.
- → What kitchen tools do I need to prepare this dessert?
A food processor or blender for smooth batter, an 8-inch square baking pan, mixing bowl, spatula, and parchment paper or grease for lining.
- → How should leftovers be stored?
Keep brownies in an airtight container for up to 5 days or freeze for up to 2 months to maintain freshness.