Black Bean Sweet Potato Brownies

Soft, moist chocolate brownies with a slightly cakey, chewy crumb. These are the black bean and sweet potato brownies I loved—not a super-fudgy brownie!

Pan: 8 × 8 inches

Oven: 350°F

Bake time: 27–32 minutes

INGREDIENTS

• 1 can (15 ounces) black beans, drained and thoroughly rinsed

• ½ cup cooked, peeled sweet potato, mashed and cooled

• ¼ cup plain Greek yogurt; I use Oikos Pro unflavored

• 2 eggs

• ⅓ cup maple syrup

• 2 tablespoons unsalted butter, melted and slightly cooled

• 1 teaspoon vanilla extract

• ½ cup oat flour

• ¼ cup PBfit powdered peanut butter

• ⅓ cup unsweetened cocoa powder

• 1 teaspoon baking powder

• ¼ teaspoon salt

• Optional: chocolate chips, to your preference

• Optional: 1–2 tablespoons milk or oat milk, only if needed to thin the batter

INSTRUCTIONS

1. Prepare the pan. Heat the oven to 350°F. Line an 8 × 8-inch baking pan with parchment paper, or lightly grease it.

2. Blend the wet ingredients. Add the drained, rinsed black beans, cooked sweet potato, Greek yogurt, eggs, maple syrup, melted butter, and vanilla to a food processor or blender. Blend until completely smooth, stopping to scrape down the sides as needed. Take your time here so no bean pieces remain.

3. Add the dry ingredients. In a separate bowl, whisk together the oat flour, PBfit, cocoa powder, baking powder, and salt. Stir the blended mixture into the dry ingredients just until evenly combined. The batter should be thick and spreadable. If it is too stiff to spread, stir in milk or oat milk 1 tablespoon at a time, using only 1–2 tablespoons as needed. Fold in the optional chocolate chips after mixing.

4. Fill the pan. Spread the batter evenly in the prepared pan and smooth the top.

5. Bake. Bake for 27–32 minutes, until the center is set and a toothpick inserted near the center comes out with a few moist crumbs rather than wet batter. Avoid overbaking.

6. Cool completely. Let the brownies cool completely in the pan before lifting out and slicing. They firm up as they cool, giving them a soft brownie crumb.

KATIE’S NOTES

This is my version made with maple syrup, unsalted butter, and Oikos Pro unflavored Greek yogurt. Chocolate chips are optional. I left them out of my batch and didn’t need any oat milk, but you can add 1–2 tablespoons of milk or oat milk if your batter needs it. Keep the batter thick and spreadable rather than runny.

NUTRITION NOTE

Black beans and oats add fiber, sweet potato adds carotenoids, and Greek yogurt and powdered peanut butter contribute protein. A chocolate treat with a few nourishing ingredients tucked inside!

Contains peanuts, milk, and eggs.