Sweet Potato Brownies

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

I first tried making these brownies for a weekend get-together with friends. Everyone was amazed they contained sweet potatoes and black beans but couldn't stop eating them—they're now a staple in my kitchen when I want a healthier treat.

Ingredients

• Cooked sweet potato: 1 cup (240 g), 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)
• 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)
• Optional nuts: 1/3 cup (35 g) chopped walnuts or pecans

Instructions

Prepare baking pan:

Preheat oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper or grease lightly.

Blend vegetables:

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:

Cool completely in the pan before slicing into squares.

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My kids get excited when they see these brownies cooling on the counter after school—they have no idea they're loaded with veggies.

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

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Sweet potato brownies are proof healthy treats can be completely delicious and satisfying—perfect for lunchboxes or sharing at parties!

Frequently Asked Questions

→ Can I substitute pumpkin for sweet potato?

Yes, pumpkin puree can replace sweet potato without altering the moist texture much.

→ How do I ensure fudgy brownies?

Slightly underbake and chill the brownies before slicing to enhance fudginess.

→ Are these brownies gluten-free?

Using certified gluten-free oat flour keeps them naturally gluten-free and safe for sensitive diets.

→ What tools are needed for preparation?

A food processor or blender for smooth batter, plus a square baking pan and spatula for mixing and baking.

→ Can I add nuts to the batter?

Yes, chopped walnuts or pecans can be folded in for added texture and flavor.