Save to Pinterest 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 when I was experimenting with healthier desserts for family gatherings. Everyone was amazed that sweet potato and black beans could create such moist, chocolaty treats!
Ingredients
- Cooked sweet potato, mashed: 1 cup (240 g), about 1 medium
- Black beans: 1 can (425 g/15 oz), drained and rinsed
- 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 grease lightly.
- 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.
- 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 & Slice:
- Cool completely in the pan before slicing into squares.
Save to Pinterest My family always enjoys these brownies as a surprise after dinner, and they never guess that sweet potatoes and beans are the secret ingredients!
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). Chocolate chips may contain traces of soy or dairy. Use certified gluten-free oat flour for gluten-free brownies. Check ingredient labels for allergens.
Nutritional Information (per serving)
Calories: 145, Total Fat: 6 g, Carbohydrates: 22 g, Protein: 3 g
Save to Pinterest Enjoy these sweet potato brownies as a delicious treat any time of day—they are perfect for sharing or stashing in your lunchbox for a healthy snack.
Ask About This Recipe
- → How does sweet potato affect the brownie texture?
Sweet potato adds moisture and natural sweetness, creating a fudgy, tender texture while boosting fiber content.
- → Can black beans be substituted?
Black beans provide structure and protein; substituting with similar legumes may alter texture and flavor.
- → What is the purpose of oat flour here?
Oat flour provides a gluten-free base that helps hold the batter together without overpowering the flavor.
- → How to achieve extra fudgy brownies?
Slightly underbake the brownies and chill before slicing to enhance moistness and fudgy consistency.
- → Are nuts required in this version?
Nuts are optional and add a pleasant crunch but can be omitted for a smoother bite.