Pin Recipe Rich, fudgy brownies made healthier with sweet potato and black beans—naturally gluten-free and packed with fiber and protein.
I first made these sweet potato brownies for a weekend treat and was surprised at how no one guessed the secret veggie twist: they just tasted rich and chocolatey. The kids love them and they've become a family favorite, especially since I can feel good about the wholesome ingredients.
Ingredients
- Cooked sweet potato: 1 cup (240 g), mashed (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)
- Chopped walnuts or pecans (optional): 1/3 cup (35 g)
Instructions
- Prep 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 veggies:
- 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 mix-ins:
- Stir in chocolate chips and nuts, if using, by hand.
- Pour and bake:
- Pour batter into the prepared pan and spread evenly. Bake for 28 to 32 minutes, or until the center is set and a toothpick comes out mostly clean with a few moist crumbs.
- Cool and slice:
- Cool completely in the pan before slicing into squares.
Pin Recipe The first time my kids helped mash the sweet potato, they laughed at how brownies could include a vegetable. It's now a regular recipe for rainy afternoons together.
Required Tools
Food processor or blender, 8-inch (20 cm) square baking pan, mixing bowl, spatula, and parchment paper (optional).
Allergen Information
Contains: Tree nuts if using nuts, and possible traces of soy or dairy in chocolate chips. This recipe is gluten-free if using certified gluten-free oat flour. Always check ingredient labels for allergens.
Nutritional Information
Per serving: 145 calories, 6 g total fat, 22 g carbohydrates, 3 g protein.
Pin Recipe Make these brownies ahead and let them chill overnight for an even richer texture. Enjoy every bite, knowing they're a healthier treat for everyone.
Recipe FAQs
- → How does sweet potato affect the texture?
Sweet potato adds moisture and a fudgy texture, keeping the brownies soft and tender without drying them out.
- → Can black beans alter the flavor?
Black beans provide protein and fiber without strong flavor impact, blending smoothly to enhance fudginess.
- → What alternatives to coconut oil work well?
Unsalted butter or other mild oils can be used to add richness and maintain the brownies' moist texture.
- → How do I ensure gluten-free results?
Use certified gluten-free oat flour and verify all add-ins like chocolate chips are gluten-free.
- → What is the best way to bake for fudgier texture?
Underbaking slightly and chilling the brownies before slicing helps achieve an extra fudgy consistency.