Sweet Potato Brownies Gluten-Free

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

I first made these Sweet Potato Brownies when looking for a healthier treat the whole family would love. The combination of sweet potato and black beans gives a moist, rich texture that's always a hit at gatherings.

Ingredients

• Cooked sweet potato, mashed: 1 cup (240 g), about 1 medium
• Black beans, drained and rinsed: 1 can (425 g/15 oz)
• 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: 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 (dairy-free if needed): 1/2 cup (90 g)
• Optional chopped walnuts or pecans: 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 base:

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.

Stir in 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, until the center is set and a toothpick comes out mostly clean with a few moist crumbs.

Cool and slice:

Cool completely in the pan before slicing into squares.

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We love sharing these brownies after dinner – our kids can't believe they're made with sweet potato and beans. It's a treat that always brings smiles around the table.

Required Tools

You'll need a food processor or blender, 8-inch (20 cm) square baking pan, mixing bowl, spatula, and parchment paper (optional).

Allergen Information

Contains: Tree nuts if you use nuts, possible traces of soy or dairy in chocolate chips. 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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Slice and enjoy with your favorite topping! These brownies stay soft and moist even after a few days.

Recipe FAQs

→ How do sweet potatoes affect the brownie texture?

Mashed sweet potatoes add moisture and a soft, fudgy consistency while enhancing natural sweetness and fiber content.

→ Can black beans be tasted in the final product?

When blended smoothly, black beans contribute to texture without imparting a noticeable bean flavor, balancing richness and protein.

→ What alternatives exist for the sweet potato?

Pumpkin puree can be substituted for sweet potato, maintaining moisture and a similar texture with a slightly different flavor.

→ Are these brownies suitable for gluten-free diets?

Using certified gluten-free oat flour ensures the brownies are gluten-free while preserving the desired texture.

→ How can I achieve extra fudgy brownies?

Underbaking slightly and chilling before slicing helps intensify fudginess and enhances bite.

→ What nuts work best if added?

Chopped walnuts or pecans add crunch and a nutty flavor that complements the rich chocolate and sweet potato blend.