Sweet Potato Black Bean Brownies (No Oil!)
Protein-rich black beans and even a dose of nutritious vegetables are hidden in these delicious Sweet Potato Black Bean Brownies, and they’re even oil-free and vegan, too! They’re healthy enough that you don’t even have to wait for dessert to enjoy them. These brownies are wonderfully moist, addicting, and the sweetness level can be easily adjusted by omitting the chocolate chips if you prefer. On the other hand, if you prefer extra sweetness, feel free to pour them in heavily!
These Sweet Potato Black Bean Brownies are a fun recipe for experimenting with, too! You can try out different add-ins, such as chopped nuts; my favorites are walnuts, pecans, or almonds, or you could add dried fruit pieces, shredded coconut, or even pretzels!
I like making my recipes healthier wherever possible, and so most of my recipes are oil-free, including this one! I line the baking dish I use with parchment paper, and this prevents the brownies from sticking without the need for oil. I also don’t use oil in the recipe itself, and instead, the sweet potato and black beans provide plenty of moisture and binding. This recipe could also easily be made gluten free, by swapping out the whole wheat flour for a gluten free flour blend.
These brownies should be kept in the refrigerator for ultimate freshness, but they also freeze well if not all of them will be consumed within a few days. Feel free to make a batch of these and store them in your freezer, and then whenever you want to enjoy them, grab a few out of the freezer and either allow them to thaw on the counter for 15-20 minutes, or they can also be heated up in the microwave!
Because they’re so healthy, they can even be a guilt-free breakfast option! Starting the day with a high dose of protein is known to help us have more energy throughout the day, and these are packed full of protein with their black bean base! So feel free to enjoy these as a healthy, high protein breakfast, a quick snack throughout the day, or a healthy dessert!
Sweet Potato: Using sweet potato as part of the base of these brownies not only makes them extra healthy, but they also contribute their moist, tender texture. Nutritionally, sweet potatoes are rich in fiber and healthy carbs, keeping you fuller, longer without the crash of simple carbs.
Black Beans: Black beans contribute to the dense, fudgy texture of these brownies while also adding an additional boost of protein and fiber. They’re a sneaky way to incorporate more nutrients into your chocolatey desserts!
Dairy-Free Chocolate Chips: The dairy-free chocolate chips are optional for this recipe, and can be omitted for an even healthier, slightly less sweet version. Dairy-free chocolate chips are easy to find these days and are available in the baking aisle of most supermarkets, just be sure to read the ingredient label to make sure you’re choosing an option without milk.
Maple Syrup: As a natural sweetener, maple syrup infuses these brownies with a deep, caramel-like flavor. Unlike refined sugars, maple syrup contains minerals like manganese and zinc. Plus, its distinctive taste adds a unique, warm character to this recipe.
Whole Wheat Flour: Providing structure to these Sweet Potato Black Bean Brownies, whole wheat flour adds a subtle nutty flavor and boosts the fiber content. Unlike refined flour, whole wheat flour retains the bran and germ, offering more vitamins, minerals and antioxidants.
Cocoa Powder: Cocoa powder, of course a necessity in this recipe, contributes to the rich, chocolatey taste of these brownies. Additionally, cocoa powder is actually quite the health food! It’s a good source of antioxidants, and may even improve heart health and mood.
Vanilla Extract: Just a splash of vanilla extract brings warmth and complexity to these brownies. It’s subtle but essential, and ties together the other ingredients wonderfully.
Baking Powder: Baking powder in a recipe such as this assists with the texture of the brownies, and helps them to rise. They will still have a dense, fudgy texture, but be just a bit lighter with this addition.
Salt: A pinch of salt balances the sweetness and enhances the chocolate flavor of these Sweet Potato Black Bean Brownies. Just a little bit goes a long way in bringing out the tastes of the other delicious ingredients.
Ingredients
1 medium-sized sweet potato
15 oz canned black beans, drained and rinsed
½ C dairy-free chocolate chips
½ C maple syrup
½ C whole wheat flour
½ C cocoa powder
1 tsp vanilla extract
½ tsp baking powder
¼ tsp salt
Instructions
1. Begin by preheating your oven to 350º and lining a baking dish with parchment paper. The baking dish I used is 11” x 7”.
2. Wash, peel and chop the sweet potato, then add it to a pot of boiling water. Boil until it’s soft and tender. Once cooked, drain the water, mash the sweet potato chunks, and measure out 1 C of mashed sweet potato for the recipe.
3. In a food processor, combine the mashed sweet potato, black beans, maple syrup and vanilla extract. Blend until smooth and creamy, ensuring all ingredients are well incorporated.
4. In a mixing bowl, whisk together the whole wheat flour, cocoa powder, baking powder and salt until combined well.
5. Add the dry mixed ingredients to the wet ingredients in the food processor. Blend until everything is thoroughly combined, creating a smooth, velvety batter. Then, add the dairy-free chocolate chips and pulse briefly to mix them into the batter.
6. Pour the batter into the baking dish, spreading it evenly to ensure uniform baking. Bake the brownies for approximately 30-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Once the brownies are finished baking, remove from the oven and allow them to cool in the pan before cutting them into squares. They can be stored in the refrigerator, or they also freeze well and can be thawed on the counter or heated in the microwave before enjoying.
Stefanie is the founder of Life, Veganized, and a passionate vegan and animal advocate. She creates vegan recipes for all palates and resides in Los Angeles with her adorable puggle, Zeus.
