Save Rich, fudgy brownies made healthier with sweet potato and black beans—naturally gluten-free and packed with fiber and protein.
These brownies were my go-to treat when I wanted something decadent without any flour or refined sugar. The sweet potato lends moisture and extra richness, and even picky eaters can't detect the beans. I introduced them at a family dinner and nobody guessed they were secretly healthy.
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
- Prep the pan and oven:
- Preheat oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper or grease lightly.
- Blend vegetables:
- 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.
- Stir 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 & serve:
- Cool completely in the pan before slicing into squares.
Save My kids love helping blend the beans and sweet potato, and this recipe has become a staple at birthday parties where parents appreciate a treat that's both delicious and nutritious.
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. May contain soy or dairy if using some chocolate chips. Always check labels for allergens. Gluten-free if using certified GF oat flour.
Nutritional Information
Per serving: 145 calories, 6 g total fat, 22 g carbohydrates, 3 g protein.
Save Enjoy these brownies fresh, and savor every bite knowing they're as nourishing as they are decadent.
Recipe Guide
- → What gives these brownies their fudgy texture?
The combination of mashed sweet potato and black beans creates a dense, moist base that mimics the classic fudgy consistency.
- → Can I substitute any ingredients for dietary needs?
Yes, coconut oil can be replaced with unsalted butter, and walnuts or pecans can be omitted or swapped based on allergies or preference.
- → How can I make the brownies extra fudgy?
Underbake slightly and chill the brownies before slicing to enhance the fudgy, moist texture.
- → Are these brownies gluten-free?
Yes, using certified gluten-free oat flour ensures the brownies are naturally gluten-free.
- → What kitchen tools are needed to prepare these brownies?
A food processor or blender for blending, an 8-inch square baking pan, mixing bowl, spatula, and optionally parchment paper.
- → How should I store leftovers?
Store in an airtight container up to 5 days at room temperature or freeze for up to 2 months.