Rich, fudgy brownies made healthier using sweet potato and black beans, naturally gluten-free and packed with nutrients.
# Components:
→ Vegetables & Legumes
01 - 1 cup cooked sweet potato, mashed (about 1 medium)
02 - 1 can (15 ounces) black beans, drained and rinsed
→ Baking Ingredients
03 - ½ cup pure maple syrup (or honey)
04 - ¼ cup coconut oil, melted (or unsalted butter)
05 - ½ cup unsweetened cocoa powder
06 - ⅓ cup oat flour (certified gluten-free if required)
07 - 1 teaspoon pure vanilla extract
08 - 1 teaspoon baking powder
09 - ¼ teaspoon salt
→ Add-Ins
10 - ½ cup dark chocolate chips (dairy-free if needed)
11 - Optional: ⅓ cup chopped walnuts or pecans
# Method:
01 - Preheat the oven to 350°F and line an 8-inch square baking pan with parchment paper or grease it lightly.
02 - In a food processor, combine black beans and mashed sweet potato and blend until completely smooth.
03 - Add maple syrup, melted coconut oil, cocoa powder, oat flour, vanilla extract, baking powder, and salt. Blend until well combined and creamy, scraping down the sides as necessary.
04 - Stir in the dark chocolate chips and nuts, if using, by hand to maintain texture.
05 - Pour the batter into the prepared pan and spread evenly for uniform baking.
06 - Bake for 28 to 32 minutes until the center is set and a toothpick inserted comes out mostly clean with a few moist crumbs.
07 - Allow to cool completely in the pan before slicing into 12 squares to preserve structure.
