Save Rich, fudgy brownies made healthier with sweet potato and black beans—naturally gluten-free and packed with fiber and protein.
After testing countless brownie recipes, this version with sweet potato has become a household favorite for its fudgy texture and wholesome ingredients. Even picky eaters won't suspect the secret veggie!
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 Pan:
- Preheat oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper or lightly grease.
- Blend Base:
- In a food processor, combine black beans and mashed sweet potato. Blend until completely smooth.
- Add Wet & Dry 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-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 Whenever I make these brownies, my kids love helping mash the sweet potato and always request extra chocolate chips on top before baking. It's become a fun dessert ritual for our family nights!
Required Tools
Food processor or blender makes blending effortless. Use an 8-inch (20 cm) pan for perfect thickness; parchment paper helps with easier removal.
Allergen Information
Contains: Tree nuts if using nuts, and possible traces of soy or dairy in chocolate chips. Be sure your oat flour is certified gluten-free if needed.
Nutritional Information (per serving)
Each brownie has about 145 calories, 6 g of fat, 22 g of carbs, and 3 g of protein, which makes them a lighter option compared to traditional brownies.
Save These brownies are the perfect way to satisfy a chocolate craving while sneaking in more wholesome ingredients. Enjoy every rich, fudgy bite with your favorite toppings!
Recipe FAQ
- → Can I substitute the black beans?
Black beans provide moisture and protein, but substituting with cooked lentils or chickpeas may affect texture and flavor.
- → How do I ensure fudgy brownies?
Underbaking slightly and chilling the brownies before cutting helps achieve a fudgy consistency.
- → Are these brownies gluten-free?
Yes, using certified gluten-free oat flour keeps these brownies naturally gluten-free.
- → Can I use a different sweetener?
Pure maple syrup or honey work well, but adjusting liquid amounts may be needed with other sweeteners.
- → What is the purpose of sweet potato in this dish?
Sweet potato adds natural sweetness, moisture, and fiber, contributing to a rich texture.