Sweet Potato Brownies Fudgy

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

I first baked these sweet potato brownies when experimenting with new ways to make treats for my gluten-sensitive friends. The rich, chocolatey flavor surprised everyone—and no one guessed black beans were hiding inside.

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 (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)
• Optional chopped walnuts or pecans: 1/3 cup (35 g)

Instructions

Prepare pan:

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

Blend base:

Combine black beans and mashed sweet potato in a food processor. Blend until completely smooth.

Make batter:

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.

Add mix-ins:

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

Bake:

Pour batter into prepared pan and spread evenly. Bake for 28–32 minutes, or until center is set and a toothpick comes out mostly clean with a few moist crumbs.

Cool & slice:

Cool completely in pan before slicing into squares.

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When I served this batch for family movie night, they disappeared before the opening credits. Kids loved helping mash the sweet potato, and everyone wanted seconds.

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. May contain soy or dairy in chocolate chips. Gluten-free if certified oat flour is used. 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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Enjoy these secretly nutritious brownies warm or cold, with your favorite toppings—they are sure to be a hit anytime.

Recipe FAQ

→ Can I substitute pumpkin for sweet potato?

Yes, pumpkin puree can be used as a substitute, maintaining the moistness and texture in the batter.

→ What makes these brownies gluten-free?

They use oat flour certified gluten-free and naturally gluten-free ingredients like sweet potato and black beans.

→ How do I achieve a fudgier texture?

Underbake slightly and chill the brownies before slicing to intensify fudginess.

→ Are nuts necessary in the brownies?

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

→ What tools are essential for preparation?

A food processor or blender is key to blending the beans and sweet potato smoothly, along with a baking pan and mixing utensils.