These pumpkin date brownies are rich and fudgy, with a touch of pumpkin flavor that adds depth, but not so much that it’s overpowering. They’re higher in fiber and protein than your typical brownie thanks to the black beans and pumpkin puree—each has 6g of fiber and 5g of protein. They’re also vegan (as long as you use vegan chocolate chips) and will only run you 177 calories per serving.

Chef’s note: Baking time will depend upon your oven and altitude. My brownies are usually ready in about 22 minutes, but adjust baking time based on your oven, and check on the brownies 20 minutes in to make sure they don’t burn.

Recipe courtesy of Be Nutrition.


  • 1 cup old-fashioned oats
  • ½ tsp sea salt
  • 1 tsp baking soda
  • ⅓ cup medjool dates, soaked overnight
  • ⅓ cup honey
  • 15 oz can black beans, rinsed
  • 1 Tbsp vanilla extract
  • ½ cup cocoa powder
  • 1 tsp pumpkin pie spice
  • ½ cup pumpkin puree
  • 3 Tbsp coconut oil, melted
  • ¼ cup dark chocolate chunks


  1. Pre-heat your oven to 350° and grease a 9x9" brownie pan with coconut oil or nonstick spray.
  2. Blend the oats in a food processor until they form a "flour" consistency. Mix in the baking soda, sea salt, and pumpkin pie spice with a wooden spoon or silicone spatula.
  3. Rinse the black beans very well, and shake off the excess water.
  4. Add the beans, dates, vanilla extract, honey, cocoa powder, melted coconut oil, and pumpkin puree to a food processor.
  5. Blend until all the ingredients are creamy and smooth, and the oats are undetectable in the batter. Mix in the chocolate chunks with a big spoon or spatula.
  6. Place in pan, and spread out with the back of a silicone spatula or slightly damp spoon. The batter will be quite thick.
  7. Bake for 20-25 minutes, then remove from the oven and let the brownies cool for about 5 minutes in the pan before slicing and serving.
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