This brownie recipe was a second attempt of mine to mimic the delicious taste of the sweet potato and black bean brownies from Beyond Sushi. Before tasting their brownies, I would never imagine putting any vegetables into a dessert. However, their idea to mix sweet potato, chocolate, and black beans somehow turned into one of the fudgiest and most irresistible brownies of all time. I will never forget how good they were! After receiving a few packets of Full Green veggie rice, a company that commits to reducing food waste by taking vegetables from local farms that are deemed “too ugly” and turning them into veggie rice, and after having leftover unused black beans in my fridge from lunch, I decided to bake these up.

This sweet potato and black bean brownie recipe is incredible. Even though the batter is made with no flour, no oil, and only natural sweeteners, these brownies satisfy the chocolaty taste one longs for in a brownie! These brownies are insanely fudgy and have the perfect amount of sweetness. You will be tempted to eat the whole batch in one sitting!

INGREDIENTS (Yields 9 brownies)

• 2 Flax eggs

• 1/3 Cup hot water

• 1 Tbsp. instant coffee

• 1/2 Cup vegan chocolate chips 

• 1 Packet of Full Green sweet potato rice

• 1/2 Cup rinsed and drained black beans

• 3 Tbsp. applesauce

• 1/2 Cup coconut sugar

• 1 Tsp. vanilla extract

• 3/4 Cup cacao powder

• 1/2 Tsp. baking soda

• 1/2 Tsp. salt

  Optional but recommended: A handful of mini chocolate chips, chopped pecans, or chopped walnuts to top.

INSTRUCTIONS

1. Preheat the oven to 350ºF and line an 8x8 baking dish with parchment paper.

2. Prepare flax eggs.

3. Mix the chocolate chips into the hot water until evenly combined.

4. In a food processor, add in all of the ingredients, including the hot water mixture and prepared flax eggs, and blend until smooth. You may need to stop the food processor occasionally to scrape down the sides.

5. When the batter is smooth, pour into the baking dish, spread until even, and top with any additional toppings.

6. Bake for about 40-45 minutes, until the edges have pulled away from the parchment paper and cracks begin to appear on the surface. A knife should come out clean from the center of the batter.

7. Let the bars cool for 20 minutes but preferably longer. They will firm up the longer they sit out and are able to cool. These bars are naturally very fudgy, but especially when they first come out of the oven.

8. Cut into nine pieces and enjoy, or store in an air-tight container in the fridge for up to 3-4 days!