Save Rich, fudgy brownies made healthier with sweet potato and black beans—naturally gluten-free and packed with fiber and protein.
I first tried these brownies during a busy week when I wanted a treat that felt indulgent but still included nourishing ingredients. They became an instant favorite, and I love sharing them with friends who are always surprised by how rich and chocolatey they taste!
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.
- Blend the base:
- In a food processor, combine black beans and mashed sweet potato. Blend until completely smooth.
- Add wet and 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.
- 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 and serve:
- Cool completely in the pan before slicing into squares.
Pin it Making these brownies together with my kids quickly turned into a fun Saturday afternoon activity—we all enjoyed mashing sweet potatoes and sneaking chocolate chips into the batter!
Serving Suggestions
Serve brownies with a sprinkle of flaky salt or a scoop of vanilla ice cream for a special dessert experience.
Storage
Store brownies in an airtight container for up to 5 days or freeze for up to 2 months to enjoy later.
Allergen & Nutritional Info
Contains tree nuts if using nuts and possible traces of soy or dairy in chocolate chips. Each serving: 145 calories, 6 g fat, 22 g carbs, 3 g protein.
Pin it These brownies are perfect for sharing or meal prep, and the flavor only gets better after a day in the fridge.
Frequently Asked Questions
- → Can I substitute pumpkin for sweet potato?
Yes, pumpkin puree works well as a substitute, maintaining moisture and texture.
- → How do I achieve a fudgier texture?
Slightly underbake the brownies and chill them before cutting to enhance fudginess.
- → Are these brownies gluten-free?
When using certified gluten-free oat flour, the brownies are naturally gluten-free.
- → What tools are needed for preparation?
A food processor or blender, square baking pan, mixing bowl, and spatula are essential.
- → Can I add nuts to these brownies?
Yes, chopped walnuts or pecans can be folded in for added texture and flavor.