21/02/2026
Healthier choice Brownies.
Ingredients
🫘400g tin black beans rinsed
🍠150-200g baked or steamed sweet potato
📆4 tablespoons date puree (see brownie prep for details)
🥚2 eggs (medium or large)
🍬4tbls of liquid sweetener (Agave, Yacon, Maple, honey)
🧈4tbls of melted coconut oil
🍦1tsp vanilla extract (optional)
Dry ingredients
🥣4tbls Oat flour (or other flour)
☕️6tbls cocoa
🧁0.5tsp Baking powder
🧂0.25tsp salt
🍫6tbls Dark chocolate chips (I used 55% & 70%)
🥜Optional nuts depending on allergies (see notes)
Brownie prep
12 pitted Majool dates soaked in hot water then blended to a paste. You will need 4 tables spoons of the puree the rest can be stored and used to sweeten things like Greek yogurt
Large sweet potato peeled and steamed or roasted until tender. You will need 150g-200g. I just shoved most of a whole large one in and munched on maybe a quarter of it 😆.
Oats, I used whole oats and blitzed in the blender to make a flour.
Instructions.
Follow brownie prep for the date puree, oat flour and sweet potato.
In a separate large bowl, combine dry ingredients including the chocolate chips and any optional ingredients like nuts
In a blender, add eggs, date puree, black beans and liquid sweetener(s) and blend until black beans become a puree. Scrape down the sides of the blender and add the cooked and cooled sweet potato and blend again until all ingredients are combined and pureed. If the blender is struggling, add a couple tablespoons of water one at a time until the blender can form a nice purée that should be slightly fluid.
Add the purée ingredients into the dry ingredients and mix to form a fairly stiff batter/dough.
Spoon batter/dough into the baking tin (sprinkle on additional choc chip is using). Cook at 180c for 35 mins or until the centre of the brownie feels only just firm to the touch. Careful to not over bake any brownie is always nicest when slightly underbaked and gooey.
If you got this far, Enjoy ☺️
