Fudgy, nutrient-packed brownies with sweet potato, black beans, cocoa, and chocolate chips—naturally gluten-free and satisfying.
# 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 the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper or grease it lightly.
02 - Combine black beans and mashed sweet potato in a food processor and blend until completely smooth.
03 - Add maple syrup, melted coconut oil, cocoa powder, oat flour, vanilla extract, baking powder, and salt to the processor. Blend until the mixture is creamy and well combined, scraping down the sides as needed.
04 - Stir chocolate chips and, if using, nuts into the batter by hand until evenly distributed.
05 - Pour the batter into the prepared pan and spread evenly to the edges.
06 - Bake for 28 to 32 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs.
07 - Allow to cool completely in the pan before slicing into twelve squares.
