Pin Rich, fudgy brownies made healthier with sweet potato and black beans—naturally gluten-free and packed with fiber and protein.
I first tried making sweet potato brownies when searching for a dessert that was both nourishing and rich. The combination of black beans and sweet potato really surprised me—these brownies are fudgy with deep chocolate flavor, and nobody guesses they're filled with veggies!
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)
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 veggie base:
- In a food processor, combine black beans and mashed sweet potato. Blend until completely smooth.
- Add remaining 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 in chocolate and nuts:
- 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 & slice:
- Cool completely in the pan before slicing into squares.
Pin 
My kids always get excited when they see these brownies cooling on the counter. They love how chocolatey they taste, and I love sneaking in some extra veggies without complaint!
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 when using certified GF oat flour. Always check ingredient labels.
Nutritional Information
Each serving (1 brownie) has approximately 145 calories, 6 g total fat, 22 g carbohydrates, and 3 g protein.
Pin Enjoy these sweet potato brownies as a wholesome treat, whether for dessert or a midday snack—they're guaranteed to please chocolate lovers of all ages!
Recipe Questions & Answers
- → What gives these brownies their moist texture?
Mashed sweet potato and black beans blend to create a moist and fudgy texture without using traditional fats.
- → Can I substitute ingredients in this dish?
Yes, pumpkin puree can replace sweet potato, and unsalted butter can stand in for coconut oil if preferred.
- → How do I know when the brownies are done baking?
Bake until a toothpick inserted comes out mostly clean with a few moist crumbs, usually after 28–32 minutes.
- → Are these brownies gluten-free?
Yes, using certified gluten-free oat flour keeps these brownies free from gluten.
- → What are some suggested serving ideas?
These squares are delicious with a sprinkle of flaky salt or a scoop of vanilla ice cream for contrast.
- → How should I store leftovers?
Store in an airtight container for up to 5 days or freeze for up to 2 months to maintain freshness.