Recipe courtesy of The Tastemade Kitchen

Pumpkin-Black Bean Brownies

What's not to love about these super easy, delicious and nutritious brownies? Black beans replace the flour and add a fiber boost.
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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 40 min
  • Yield: 6 to 8 servings
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Nonstick cooking spray, for the pan

One 15-ounce can black beans, rinsed and drained 

1/2 cup unsweetened dark cocoa powder 

1/2 cup organic pumpkin puree 

1/2 cup old-fashioned rolled oats 

1/3 cup pure maple syrup 

3 tablespoons coconut oil, melted 

1 tablespoon apple cider vinegar 

1 teaspoon pure vanilla extract 

1 teaspoon baking soda 

1 teaspoon ground cinnamon 

1/4 teaspoon ground nutmeg 

1/4 teaspoon sea salt 

2/3 cup dark chocolate chips, plus more for topping 


  1. Preheat the oven to 350 degrees F and grease an 8-by-8-inch baking pan with nonstick cooking spray.
  2. Combine the beans, cocoa powder, pumpkin puree, oats, maple syrup, coconut oil, vinegar, vanilla, baking soda, cinnamon, nutmeg and salt in a food processor. Process until very smooth. 
  3. Transfer the mixture to a large mixing bowl and fold in 2/3 cup chocolate chips. 
  4. Pour the batter into the prepared pan and top with more chocolate chips. Bake until set, 20 to 22 minutes. 
  5. Remove from the oven and let the brownies cool completely in the pan. 
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