Sweet Potato Brownies (Print Version)

Fudgy brownies featuring sweet potato and black beans for a healthier treat that's gluten-free and full of protein.

# What You'll Need:

→ Vegetables & Legumes

01 - 1 cup cooked sweet potato, mashed (about 1 medium)
02 - 1 can (15 oz) black beans, drained and rinsed

→ Baking Ingredients

03 - 1/2 cup pure maple syrup
04 - 1/4 cup coconut oil, melted
05 - 1/2 cup unsweetened cocoa powder
06 - 1/3 cup oat flour (certified gluten-free if required)
07 - 1 tsp pure vanilla extract
08 - 1 tsp baking powder
09 - 1/4 tsp salt

→ Add-Ins

10 - 1/2 cup dark chocolate chips (dairy-free if needed)
11 - Optional: 1/3 cup chopped walnuts or pecans

# How to Make It:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or lightly grease.
02 - In a food processor, blend black beans and mashed sweet potato until completely smooth.
03 - Add maple syrup, melted coconut oil, cocoa powder, oat flour, vanilla extract, baking powder, and salt. Blend until creamy, scraping sides as needed.
04 - Fold in dark chocolate chips and nuts by hand if using.
05 - Pour batter into prepared pan and spread evenly.
06 - Bake for 28 to 32 minutes until center is set and a toothpick inserted comes out with moist crumbs.
07 - Allow to cool completely in pan before cutting into squares.

# Additional Tips::

01 -
  • Packed with fiber and protein from sweet potato and black beans
  • Naturally gluten-free and easy to make
02 -
  • For extra fudgy brownies, slightly underbake and chill before cutting
  • You can substitute pumpkin puree for sweet potato
03 -
  • Use a food processor for the smoothest brownie texture
  • For gluten-free brownies, check that your oat flour is certified gluten-free
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