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 when searching for an easy treat that wouldn't compromise on taste. They have become a family go-to for anytime snacking or dessert nights.
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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
- Chopped walnuts or pecans: Optional, 1/3 cup (35 g)
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Instructions
- Prepare 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 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.
- Mix 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 and serve:
- Cool completely in the pan before slicing into squares.
Save My kids love helping puree the beans and sweet potato, and everyone enjoys this treat fresh out of the pan after dinner.
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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. Always check ingredient labels for allergens.
Nutritional Information
Each serving contains 145 calories, 6 g total fat, 22 g carbohydrates, and 3 g protein.
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Enjoy these brownies as a nourishing snack or dessert. They freeze well, so you can always keep a stash for sweet cravings!
Common recipe questions
- → Can I substitute sweet potato with another ingredient?
Yes, pumpkin puree can be used as a substitute for sweet potato, offering a similar texture and mild sweetness.
- → What makes these brownies naturally gluten-free?
Using oat flour certified gluten-free ensures the brownies remain free from gluten, suitable for sensitive diets.
- → How can I achieve a fudgier texture?
To get extra fudgy brownies, slightly underbake them and chill before slicing for a denser consistency.
- → Are there optional ingredients to enhance flavor or texture?
Chopped walnuts or pecans can be added for a crunchy contrast, complementing the rich chocolate and sweet potato flavors.
- → What tools are helpful for preparation?
A food processor or blender helps create a smooth batter by combining black beans and sweet potato thoroughly.
