Save Rich, fudgy brownies made healthier with sweet potato and black beans—naturally gluten-free and packed with fiber and protein.
I first baked these sweet potato brownies for a weekend get-together, and they were a hit with family and friends. Even those who typically avoid beans couldn&t believe how delicious and fudgy these brownies turned out.
Ingredients
- Cooked sweet potato, mashed: 1 cup (240 g), about 1 medium
- Black beans, drained and rinsed: 1 can (425 g or 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
- 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 base:
- 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.
- Mix in add-ins:
- 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 serve:
- Cool completely in the pan before slicing into squares.
Save My kids love to help mash the sweet potato and stir in the chocolate chips—it&s become a tasty family tradition on rainy afternoons.
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, 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
Save Enjoy these brownies as an afternoon snack or a healthier dessert—they&re sure to become a new favorite at your table!
Kitchen Help
- → How do sweet potatoes affect the texture?
Sweet potatoes add moisture and natural sweetness, creating a fudgy and tender texture.
- → Can I substitute black beans with another legume?
While black beans provide creamy consistency, cooked chickpeas may be a similar alternative but may alter flavor slightly.
- → What’s the best way to ensure fudgy results?
Underbaking slightly and chilling before slicing helps achieve an extra fudgy texture.
- → Are these brownies gluten-free by default?
Using certified gluten-free oat flour ensures these brownies remain naturally gluten-free.
- → Can nuts be omitted without affecting taste?
Yes, nuts are optional and can be left out without compromising the core flavor and texture.