Fudgy, nutrient-packed brownies with sweet potato and black beans, naturally gluten-free and full of flavor.
# 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 required)
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 preferred)
11 - Optional: 1/3 cup chopped walnuts or pecans
# Method:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or lightly grease it.
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 food processor. Blend until fully combined and creamy, scraping down the sides as needed.
04 - Stir in dark chocolate chips and nuts by hand, if using.
05 - Pour batter into the prepared baking pan and spread evenly.
06 - Bake for 28 to 32 minutes, or until the center is set and a toothpick inserted comes out mostly clean with a few moist crumbs.
07 - Allow brownies to cool completely in the pan before cutting into squares.
