Rich, fudgy squares blending sweet potato and black beans into a naturally gluten-free, fiber-packed dessert.
# What You'll Need:
→ Vegetables & Legumes
01 - 1 cup cooked sweet potato, mashed (about 1 medium)
02 - 1 can (15 oz) black beans, drained and rinsed
→ Baking Ingredients
03 - 1/2 cup pure maple syrup (or honey)
04 - 1/4 cup coconut oil, melted (or unsalted butter)
05 - 1/2 cup unsweetened cocoa powder
06 - 1/3 cup oat flour (certified gluten-free if needed)
07 - 1 teaspoon pure vanilla extract
08 - 1 teaspoon baking powder
09 - 1/4 teaspoon salt
→ Add-Ins
10 - 1/2 cup dark chocolate chips (dairy-free if needed)
11 - Optional: 1/3 cup chopped walnuts or pecans
# How to Make It:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or lightly grease it.
02 - Combine sweet potato and black beans in a food processor. Blend until completely smooth.
03 - Add maple syrup, melted coconut oil, cocoa powder, oat flour, vanilla extract, baking powder, and salt to the puree. Blend until well combined and creamy, scraping sides as needed.
04 - Stir chocolate chips and nuts by hand into the batter.
05 - Pour batter into prepared pan and spread evenly. Bake for 28–32 minutes, or until center is set and a toothpick inserted into the middle comes out mostly clean with moist crumbs.
06 - Allow brownies to cool completely in the pan before slicing into 12 squares.
