Mix up healthy brownies with extra nutrients from black beans. They’re low in added sugars, bake up in about 10 minutes, and so yummy to share with the kids!
Black Bean Brownie Bites
I’m all about easy recipes with extra nutrition that are yummy enough for the kids to actually want to eat them and these easy brownie bites totally fit the bill. I’ve made them a few times recently with my girls and they love pressing the button on the food processor and covering the kitchen with sprinkles.!
TIP: I like to make these in a mini muffin pan to make what are two or three bite brownies. They’re fun and bake up quickly.
Ingredients in Black Bean Brownie Bites
To make these easy dessert, you’ll need:
- coconut oil or melted butter
- chocolate chips
- maple syrup
- vanilla extract
- black beans, rinsed and drained
- cocoa powder
- baking powder
- salt
- whole wheat flour
TIP: To make these gluten-free, use cup for cup gluten-free flour. If you can’t find flour, you can use rolled oats ground up in a blender or food processor until they resemble flour.
How to Make Black Bean Brownie Bites Step-by-Step
Here’s a look at the simple process involved in making these brownies so you know what to expect. Scroll down to the bottom of the post for the full recipe.
- Melt the oil and chocolate together.
- Add with the rest of the ingredients except the flour to a food processor.
- Grind to blend well. Pulse in the flour.
- Divide into a 24-cup mini muffin tin lined with paper liners. Bake!
TIP: Sprinkles are optional but my kids love them!
How to Store Black Bean Brownie Bites
You can store these, once fully cooled, in an airtight container in the fridge for 3-5 days. Or in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in the fridge.
What’s the texture of these healthy brownies like?
These are fudgey and moist rather than cakey. They hold together well even though they don’t have eggs! (And no, you totally can’t taste the beans.)
Tips for Making the Best Black Bean Brownie Bites
- These are not crazy sweet, so stir in an extra 1/4 cup chocolate chips before baking if desired. (We don’t typically do that and my kids like them just fine, but just to manage you own expectations about the sweetness level.)
- I like to store these in the fridge and we prefer to eat them cold.
- Store in an airtight container or bag in the fridge for up to 5 days.
- You can freeze in a freezer bag for up to 3 months. Let cool fully first and to thaw, place into the fridge overnight or thaw at room temperature.
- Sprinkles are optional but recommended.
- To make these gluten-free, use cup for cup gluten-free flour.
- To make without flour, you can grind rolled oats in a food processor or blender until it resembles a coarse meal.
- The batter is fairly thick, so press it down a little when you portion out the batter into the muffin tin.
- Let cool fully before eating if you can!
Please comment below if you try the recipe as I’d love to hear your feedback. Comments also help more people find my content, so I really appreciate any and all so much!
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PinDescription
You can add sprinkles to make these fun or leave them plain—either one works! Serving size is 2 brownie bites.
Ingredients
- 1/4 cup coconut oil or melted butter
- 1/2 cup chocolate chips
- 1/3 cup maple syrup or honey
- 1 teaspoon pure vanilla extract
- 14.5-ounce can black beans, rinsed and drained
- 2 tablespoons cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup whole wheat flour
Instructions
- Preheat the oven to 350 degrees F. Line a 24-cup mini muffin tin with paper liners.
- Add the oil and chocolate chips to a heat-safe bowl. Warm in the microwave for 1 minute. Remove from microwave and stir together until the chocolate and oil are blended together.
- Add the chocolate-oil mixture to a food processor with the rest of the ingredients except the flour. Blend well.
- Pulse in the flour.
- Divide the batter among the muffin cups, using a heaping tablespoon in each. Flatten a bit with a spoon and add sprinkles if desired.
- Bake for 10-12 minutes or until firm to the touch. Let cool fully before serving.
Notes
These are not crazy sweet, so stir in an extra 1/4 cup chocolate chips before baking if desired. (We don’t typically do that and my kids like them just fine, but just to manage you own expectations about the sweetness level.)
I like to store these in the fridge and we prefer to eat them cold.
Store in an airtight container or bag in the fridge for up to 5 days.
You can freeze in a freezer bag for up to 3 months. Let cool fully first and to thaw, place into the fridge overnight or thaw at room temperature.
Sprinkles are optional but recommended.
To make these gluten-free, use cup for cup gluten-free flour.
To make without flour, you can grind rolled oats in a food processor or blender until it resembles a coarse meal.
The batter is fairly thick, so press it down a little when you portion out the batter into the muffin tin.
Let cool fully before eating if you can!
