Sweet Potato and Black Bean Brownies

These brownies use sweet potato and black beans as their base instead of flour and butter, which makes them naturally gluten free and dairy free while keeping them rich and fudgy. Dark chocolate, coconut sugar, and walnuts round out the flavor, and everything gets blitzed in a food processor before baking. You would never guess these contain beans if nobody told you.

Hidden Nutrition in a Dessert

Black beans are high in fiber and plant protein, and sweet potatoes bring beta-carotene and potassium to the table. Even though this is a dessert, each brownie provides more micronutrients than a traditional recipe would. The dark chocolate contributes iron and magnesium along with antioxidants from the cacao. At 183 calories per square, these are a reasonable treat that will not derail your nutrition goals.

Texture and Storage

These brownies are fudgier and denser than traditional flour-based brownies, which is part of their appeal. They hold together well and have a moist, truffle-like interior. Let them cool completely before cutting or they will fall apart. Once cooled, they slice cleanly and store in an airtight container for up to four days at room temperature or a week in the refrigerator.

If you want to intensify the chocolate flavor, use a dark chocolate with 70% cacao or higher. The walnuts add a subtle crunch, but you can omit them for a smoother texture if you prefer. These brownies also freeze well for up to two months.