Beet and Black Bean Brownies
This sounds like nothing on paper. The beets add moisture and natural sweetness, which means you can use less added sugar while getting a fudgier, richer texture than a standard brownie. The black beans replace the flour entirely and add protein and body. The result is deeply chocolatey, properly fudgy, and structurally convincing. Kiana made a batch for a family gathering and said nothing; every brownie disappeared and three people asked for the recipe. She told them after. Half were impressed. Half were horrified. Both groups agreed they tasted good.
- VGT
- GF
- KID
Estimated macros per serving
Calories ~140 · Protein ~3g · Carbs ~16g · Fat ~8g
Ingredients
For the brownies:
- 1 (15-ounce) can black beans, drained and rinsed very well
- 1 cup cooked beets (about 2 medium beets, roasted or vacuum-packed cooked beets are fine)
- 3 large eggs
- ⅓ cup coconut oil, melted
- ⅓ cup pure maple syrup
- 2 tablespoons honey
- 1 teaspoon pure vanilla extract
- ½ cup unsweetened cacao powder
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ cup dark chocolate chips (70% cacao or higher), divided
Method
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
- Combine the black beans and cooked beets in a food processor. Process until completely smooth, scraping down the sides at least once. There should be no chunks visible; a smooth purée is what makes these brownies work.
- Add the eggs, melted coconut oil, maple syrup, honey, and vanilla to the food processor. Process again until fully incorporated and silky, about 30 seconds — the mixture should look smooth and glossy, with no visible oil separation.
- Add the cacao powder, baking powder, and salt. Pulse 8–10 times until just combined. Don't overprocess; you want a smooth batter without over-developing anything.
- Fold in all but 2 tablespoons of the chocolate chips by hand. Pour the batter into the prepared pan and spread evenly. Scatter the remaining chocolate chips on top.
- Bake for 26–32 minutes, until the edges are set and slightly pulled from the sides of the pan, and a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). These brownies will look underdone when they're actually done; they firm up significantly as they cool. Resist the urge to overbake.
- Let cool in the pan for at least 20 minutes before lifting out and slicing. The texture improves further after they've been refrigerated for an hour, fudgier and more cohesive.
Variations & Notes
- Vegan Swap: Replace the 3 eggs with 3 flax eggs — for each flax egg, combine 1 tablespoon ground flaxseed with 3 tablespoons water and let rest 5 minutes until gel-like — and swap the honey for an equal amount of maple syrup. The texture will be slightly softer but still holds.
- Kid note: These contain honey, and baking doesn't neutralize the infant-botulism risk — so they're for kids over one year. For a household with a baby, use all maple syrup (3 tablespoons total) and skip the honey entirely.
- Extra Hungry: Serve warm with a scoop of coconut milk ice cream. Nobody will think about the beets.
- Sweeter Palate: Add 1–2 extra tablespoons of maple syrup if you prefer a sweeter brownie — it won't impact the structure.
- Substitutions: Pumpkin purée can replace roasted beets in a pinch: the color will be different but the texture is similar. Almond butter can be swapped for the coconut oil for a nuttier result.
- Storage: Keeps covered at room temperature for 2 days or in the fridge for up to 1 week. These actually get better refrigerated overnight. Freeze individually wrapped for up to 2 months: thaw at room temp for 30 minutes.