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 for my friends who love brownies but prefer healthier snacks. Everyone was amazed at how moist and chocolatey they were, even with the sweet potato and black beans. The whole pan disappeared in one evening!
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: 1/3 cup (40 g) (certified gluten-free if needed)
- 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.
- Make the base:
- In a food processor, combine black beans and mashed sweet potato. Blend until smooth.
- Add remaining ingredients:
- Add maple syrup, melted coconut oil, cocoa powder, oat flour, vanilla, baking powder, and salt. Blend again until creamy and well combined.
- Fold in chocolate and nuts:
- Stir in chocolate chips and nuts, if using, by hand.
- Bake:
- Pour batter into prepared pan and spread evenly. Bake for 28 to 32 minutes until the center is set and a toothpick comes out mostly clean.
- Cool and serve:
- Let cool completely in the pan before slicing into squares.
Save My kids love getting involved by stirring in the chocolate chips and pressing the batter into the pan. It has become a fun weekend tradition in our kitchen.
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, possible traces of soy or dairy in chocolate chips. Gluten-free if using certified GF oat flour. Always check ingredient labels for allergens.
Nutritional Information (per serving)
Calories: 145 , Total Fat: 6 g , Carbohydrates: 22 g , Protein: 3 g
Save Enjoy these brownies warm or cold—they are perfect for sharing, and you would never guess the secret healthy ingredients!
Recipe Help & FAQs
- → How do sweet potatoes affect the texture?
Sweet potatoes add moisture and natural sweetness, resulting in a fudgy, soft texture that keeps the brownies rich and tender.
- → Can I use other flours instead of oat flour?
Yes, gluten-free flours like almond or rice flour can be used, but oat flour provides a balanced texture and mild flavor preferred here.
- → What is the purpose of black beans in this dish?
Black beans enhance protein and fiber content while contributing to a moist, dense crumb without overpowering the flavor.
- → How can I make these brownies nut-free?
Simply omit walnuts or pecans; the dark chocolate chips still provide richness and texture.
- → What’s the best way to store these brownies?
Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months to maintain freshness.