Pumpkin Swirl Black Bean Brownies
Simple and easy pumpkin swirl black bean brownie recipe uses no flour and is refined sugar-free. My kids love these fudgy bean brownies, and I love that they’re healthy!
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 mins
- Yield: 12-16 brownies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
Scale
Brownie Base
- 3 cups cooked black beans (I use homemade, but you can use 2 cans, drained and rinsed three times)
- 1 cup maple syrup*
- 1/2 cup coconut oil, melted
- 4 tsp vanilla
- 4 Tbsp cocoa powder
- 1 cup oats
- 1/2 tsp salt
- 1 tsp baking powder
- 1 cup chocolate chips
Pumpkin Swirl
Instructions
- Preheat the oven to 350F.
- Grease a 9″ x 13″ glass baking dish with butter and set aside.
- In a blender, combine all the brownie base ingredients except the chocolate chips. Blend until the batter is smooth. Pour into the prepared pan. Sprinkle chocolate chips evenly over the top.
- Wash, rinse and dry the blender. Add all the pumpkin swirl ingredients and blend until the batter is smooth.
- Using a large spoon, dollop the pumpkin swirl batter on top of the brownie base. Using a butter knife and starting on one side of the pan, run the knife through the batter and all the way down the pan. Move over about 1 inch and repeat the process, this time running the knife in the opposite direction to get the “back and forth” swirls. Repeat until the whole pan has swirls.
- Bake for 40 minutes, or until the edges of the brownie start to pull away from the edge of the pan.
- The brownie will be gooey and fudgy. For a firmer brownie, store in the fridge.
Notes
* Since my family has diligently reduced our sugar intake, it doesn’t take much sweetener for us to taste it. 1 cup of maple syrup is not a lot for an entire pan of brownies, so I encourage you to taste the batter and adjust to your liking.
Nutrition
- Serving Size: 1
- Calories: 57.4