Do pumpkin brownies taste good?

Um, yes! My husband ruined his dinner with them on more than one night. The kids asked for them in their lunches AND as their after-school snack. I also ate them for breakfast.

Can you taste the beans in the pumpkin brownie recipe?

No! Once everything is baked together and cooled, you don’t taste the beans – just fudgy, gooey deliciousness! And you get a boost of protein and fiber.

What makes brownies more fudgy?

It is the higher fat-to-flour ratio in a brownie recipe that makes them more fudgy. Many brownie recipes also suggest using 2 eggs for a fudgy texture or 3 eggs for a cake-like texture. This brownie recipe with pumpkin uses more coconut oil than oat flour, which gives them a fudgy texture.

Are pumpkin bean brownies vegan?

This pumpkin brownies. recipe is not vegan or dairy-free, but it is gluten-free.

Best Pumpkin Brownies with Black Beans (No Flour!) +Video

Pumpkin Brownies

Simple and easy pumpkin swirl black bean brownie recipe uses no flour and is sugar-free. My kids love these fudgy bean brownies, and I love that they're healthy! :: DontWastetheCrumbs.com

Print Recipe

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4.5 from 11 reviews

Whip up these fudgy pumpkin brownies quickly in the blender. Take the classic black bean brownies up a notch with a creamy pumpkin swirl!

Author: Tiffany
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 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) (516g)
1 cup maple syrup* (324g)
½ cup coconut oil, melted (113g)
4 tsp vanilla (16g)
4 Tbsp cocoa powder (20g)
1 cup oats (81g)
½ tsp salt (3g)
1 tsp baking powder (4g)
1 cup chocolate chips (174g)

Pumpkin Swirl

4 oz cream cheese, softened (112g)
½ cup pumpkin puree (canned or homemade) (122g)
1 egg (50g)
2 Tbsp maple syrup* (40g)
1 ½ tsp pumpkin pie spice (store-bought or homemade) (4g)

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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.

Find it online: https://dontwastethecrumbs.com/pumpkin-swirl-black-bean-brownie-recipe/