Rich, fudgy brownies made healthier with sweet potato and black beans, naturally gluten-free and fiber-rich.
# Components:
→ 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
# Directions:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or lightly grease.
02 - In a food processor, combine black beans and mashed sweet potato. Process until completely smooth.
03 - Add maple syrup, melted coconut oil, cocoa powder, oat flour, vanilla extract, baking powder, and salt. Blend until well combined and creamy, scraping down the sides as needed.
04 - Fold in chocolate chips and nuts by hand if using.
05 - Pour batter into the prepared pan, spreading evenly.
06 - Bake for 28 to 32 minutes, or until the center is set and a toothpick inserted comes out with moist crumbs.
07 - Allow brownies to cool completely in the pan before cutting into squares.
