Sweet Potato Brownies

Rich, fudgy brownies made healthier with sweet potato and black beans—naturally gluten-free and packed with fiber and protein.

When I first discovered these sweet potato brownies, I was amazed at how moist and chocolatey they tasted. Even picky eaters in my house happily reach for seconds, much to my delight.

Ingredients

• Cooked sweet potato, mashed: 1 cup (240 g), 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, melted: 1/4 cup (60 g), or unsalted butter
• 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: 1/2 cup (90 g), dairy-free if needed
• Chopped walnuts or pecans (optional): 1/3 cup (35 g)

Instructions

Prep 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/dry:

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.

Stir add-ins:

Stir in chocolate chips and nuts, if using, by hand.

Fill pan:

Pour batter into the prepared pan and spread evenly.

Bake:

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.

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I love sharing these brownies with my family on cozy evenings. They never guess the secret healthy ingredients hidden inside each delicious bite.

Required Tools

Food processor or blender, 8-inch square baking pan, mixing bowl, spatula, parchment paper (optional)

Allergen Information

Contains tree nuts if using walnuts or pecans. 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

Each brownie contains about 145 calories, 6 g total fat, 22 g carbohydrates, and 3 g protein.

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Enjoy these brownies for dessert or as a snack. Their rich flavor and simple, wholesome ingredients make them a new favorite.

Questions About This Recipe

→ What makes these brownies naturally gluten-free?

Using oat flour certified gluten-free and avoiding wheat flour ensures these brownies are safe for gluten-sensitive diets.

→ How does sweet potato affect the texture?

Mashed sweet potato adds moisture and a fudgy texture while reducing the need for additional fat or sugar.

→ Can I substitute black beans with another ingredient?

Black beans provide moisture and protein but pumpkin puree can be used as a similar substitute for a different flavor profile.

→ What is the recommended baking time for fudgy results?

Bake for 28-32 minutes and slightly underbake for extra fudginess, then chill before slicing.

→ Are nuts necessary for the flavor?

Nuts are optional; they add crunch and richness but can be omitted for a nut-free version.