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 a family potluck and everyone was shocked to learn they were secretly packed with veggies and beans. They taste so indulgent, no one can guess they're a healthier treat.
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 (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 Pan:
- Preheat oven to 350°F (175°C). Line baking pan with parchment paper or grease lightly.
- Blend Beans & Potato:
- In food processor, combine black beans and mashed sweet potato. Blend until smooth.
- Add Wet & Dry Ingredients:
- Add maple syrup, melted coconut oil, cocoa powder, oat flour, vanilla, baking powder, and salt. Blend until creamy and well combined.
- Mix Add-ins:
- Stir in chocolate chips and nuts if using, by hand.
- Bake Brownies:
- Pour batter into pan and spread evenly. Bake for 28 to 32 minutes until center is set and toothpick comes out mostly clean.
- Cool & Slice:
- Cool completely in pan before cutting into squares.
Save I shared these with my kids after school, and they loved crumbling a warm brownie into a bowl with vanilla ice cream. It's a new favorite in our house.
Required Tools
You need a food processor or blender, an 8-inch baking pan, a mixing bowl, spatula, and parchment paper for easy removal.
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.
Nutritional Information
Each brownie contains about 145 calories, 6 g fat, 22 g carbs, 3 g protein—making them a lighter but still satisfying dessert option.
Save Enjoy these brownies straight from the fridge or warmed up—either way, they're irresistible and great for sharing.
Recipe FAQs
- → How does sweet potato affect brownie texture?
Sweet potato adds moisture and natural sweetness, creating a fudgy and tender texture.
- → Can I substitute other flours for oat flour?
Yes, gluten-free alternatives like almond or rice flour can be used, though texture may vary slightly.
- → What role do black beans play in the mix?
Black beans provide protein and fiber while adding density and moisture without overpowering flavor.
- → Is it necessary to chill before slicing?
Chilling helps firm up the brownies for cleaner slices and enhances fudginess.
- → Can nuts be omitted or replaced?
Yes, nuts are optional and can be omitted or substituted with seeds for crunch.