Save 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 family movie night and was amazed at how delicious they were. The texture is incredibly fudgy and kids loved them without realizing they were healthy.
Ingredients
- Sweet potato: 1 cup (240 g) cooked and mashed (about 1 medium)
- Black beans: 1 can (425 g/15 oz), drained and rinsed
- Pure maple syrup: 1/2 cup (120 ml) (or honey)
- Coconut oil: 1/4 cup (60 g), melted (or unsalted butter)
- Unsweetened cocoa powder: 1/2 cup (50 g)
- Oat flour: 1/3 cup (40 g), certified gluten-free if needed
- Vanilla extract: 1 tsp pure
- Baking powder: 1 tsp
- Salt: 1/4 tsp
- Dark chocolate chips: 1/2 cup (90 g), dairy-free if needed
- Optional nuts: 1/3 cup (35 g) chopped walnuts or pecans
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 main ingredients:
- 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 sides as needed.
- Fold in add-ins:
- Stir in chocolate chips and nuts, if using, by hand.
- Bake:
- Pour batter into prepared pan and spread evenly. Bake for 28–32 minutes, until 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.
Save Enjoying these brownies together always means big smiles around the table—they're now a go-to for birthday treats.
Required Tools
For best results use a food processor or blender, an 8-inch (20 cm) square baking pan, mixing bowl, spatula, and parchment paper if desired.
Allergen Information
Contains tree nuts if using nuts and may have traces of soy or dairy in chocolate chips. Uses gluten-free oat flour but always check ingredient labels for allergens.
Nutritional Information
Per serving: Calories: 145, Total Fat: 6 g, Carbohydrates: 22 g, Protein: 3 g
Save Slice and enjoy your sweet potato brownies as a guilt-free dessert or snack. They stay moist for days and freeze beautifully.
Recipe FAQ Section
- → Can I substitute sweet potato with another ingredient?
Yes, pumpkin puree can be used as a substitute for sweet potato, offering similar moisture and sweetness in the batter.
- → How do black beans affect the texture?
Black beans add fiber and protein while creating a smooth, dense texture that helps replace traditional flour for a fudgy feel.
- → What is the best way to ensure fudgy brownies?
Slightly underbaking and chilling the brownies before slicing enhances their fudgy consistency and prevents dryness.
- → Are these brownies suitable for gluten-free diets?
Yes, using certified gluten-free oat flour keeps these brownies naturally gluten-free.
- → Can nuts be omitted or replaced?
Nuts are optional and can be left out or swapped with seeds for different texture and flavor profiles.