These simple black bean brownie bites are giving all the brownie bite vibes you’d grab from the store but a bit more nourishing! They're made with wholesome ingredients you probably already have in your kitchen. Sweet enough to feel like a treat, yet packed with iron, fiber, protein, and even an optional veggie boost from shredded zucchini. Perfect for tossing in a lunchbox, keeping in the fridge for after-school snacks, or enjoying warmed up with yogurt or ice cream when that chocolate craving hits.
Why You & Your Toddler Will Love These Black Bean Brownie Bites
- lunchbox + snack win – ideal for school, daycare, or after-nap munchies
- they taste like dessert – rich, fudgy, chocolatey bites that feel like a treat but are secretly nourishing
- packed with nutrients – protein, fiber, iron, and optional veggie power from zucchini
- lightly sweetened – just a gentle sweetness from maple syrup or soaked dates (for a no added sugar option)
- perfectly portioned – mini size makes them easy for toddlers to grab and chew (and easy for you to pop in your mouth, too)
- freezer-friendly – make a batch once and have snacks ready for weeks
These were inspired by my peanut butter banana chickpea muffins that you can make school-friendly by using sunflower seed butter instead!
Jump to:
- Why You & Your Toddler Will Love These Black Bean Brownie Bites
- Ingredients
- How To Make These Black Bean Brownie Bites
- Hint
- Substitutions
- Variations
- How To Serve Brownie Bites To Your Toddler
- Equipment
- Storing Your Black Bean Brownie Bites
- Tiff's Dietitian Tip
- FAQ
- Related
- Pairing
- Simple Black Bean Brownie Bites (low sugar & toddler-friendly)
Ingredients
All you need to make these simple black bean brownie bites is:
- black beans – the secret to that fudgy brownie texture while sneaking in protein, fiber, and iron
- shredded zucchini (optional) – adds moisture and a veggie boost without changing the flavor
- eggs – hold the brownies together and give them structure
- olive/avocado oil, melted butter, or nut butter – keeps them rich, soft, and moist
- vanilla extract – balances flavors and makes the chocolate taste even better
- pinch of salt – a pinch brings out the sweetness and deepens the chocolate flavor
- cocoa powder – your main source of that deep, chocolatey goodness
- maple syrup, date syrup, or soaked dates – lightly sweetens without refined sugar
- baking powder – gives them a little lift so they’re not too dense
- oat flour or oats – adds structure, some lift, and bonus fiber (can omit if desired)
- mini chocolate chips (optional) – for extra chocolatey pockets in every bite
See recipe card for quantities.
How To Make These Black Bean Brownie Bites
- Step 1: Preheat oven to 350°F (175°C) and lightly grease a mini muffin tin or line with silicone cups. Blend the beans, zucchini (if using), eggs, oil or butter, vanilla, salt, cocoa powder, date/maple syrup or soaked dates, baking powder, and oat flour until smooth.
- Step 2: Pour or scoop the batter evenly divided into the muffin wells.
- Step 3: Sprinkle the mini chocolate chips on top or stir them into the muffin wells.
- Step 4: Bake 12-16 minutes, until centers are just set (a toothpick should come out mostly clean with a few fudgy crumbs).
Hint
Try to get all the liquid out when draining the beans! Too much moisture can make the brownie bites sink some and a little too fudgy.
Substitutions
These are already gluten-free, and can easily be made dairy-free by using dairy-free chocolate chips! I haven't tested using flax eggs, but that's the swap I'd use for egg-free. Here are some other options:
- black beans → you can likely use pinto beans or chickpeas instead (chickpeas are a bit more dry so the texture may change some)
- zucchini → swap for shredded carrot or skip altogether
- maple syrup → use date syrup, agave, or even soaked dates or mashed banana for a no added sugar option
- avocado oil → try melted butter or coconut oil or even nut/seed butter
- eggs → replace each with a flax egg (1 tablespoon flaxseed meal + 3 tablespoon water)
- oat flour → use almond flour or whole wheat flour (texture will change slightly and I would increase almond flour to 1 cup)
- mini chocolate chips → swap for dairy-free chocolate chips or cacao nibs or omit
- cocoa powder → use cacao powder for a richer, slightly more bitter flavor (or skip and just use the vanilla extract for flavor)
If you want an egg-free bean muffin, check out my peanut butter banana chickpea muffins or simply sub the egg in these!
Variations
Feel free to amp up the flavor and make your own kinda twist to these!
- extra chocolatey - stir in mini chocolate chips or drizzle with melted chocolate after baking
- nut butter swirl - add a swirl of peanut butter, almond butter, or sunflower seed butter to the batter before baking
- berry boost - fold in chopped strawberries, raspberries, or blueberries for a fruity twist
See this lemon blueberry chickpea muffin variation you should totally try too!
How To Serve Brownie Bites To Your Toddler
- cut into bite-sized pieces for younger toddlers and serve with fresh berries
- pack in a lunchbox with string cheese and apple slices or pack for snack time
- crumble over unsweetened yogurt with a sprinkle of hemp seeds
- top with a tahini yogurt "icing" for a cupcake feel
Equipment
All you need to make these simple fudgy black bean brownie bites is a blender, measuring cups, and a mini muffin pan! Love using my silicone mini muffin pan for an easy pop out.
Storing Your Black Bean Brownie Bites
Keeps in the fridge for up to 5 days, chilled bites get extra fudgy and are perfect for snack boxes! Freeze in a single layer on parchment, then transfer to a bag or container to store in the freezer for 2-3 months. Thaw or pop in the microwave/toaster oven for a quick snack, treat, or even breakfast!
Tiff's Dietitian Tip
Serve these black bean brownie bites alongside a source of protein. Like a cheese stick, yogurt cup, or nut/seed butter for a more balanced snack that keeps littles full longer! Pairing carbs (even nutrient-packed ones) with protein helps keep energy steady and tummies satisfied. Plus it makes them less like a "treat" and more part of a balanced plate!
FAQ
Nope! The cocoa powder and chocolate completely hide any bean flavor, they just taste like fudgy brownies but obviously less sweet than the ones from the store.
For sure! They hold up well with an ice pack and a nice little sweet treat addition with a balance of a main protein, fruit, and veggie.
You can totally modify! To make baby-friendly brownie bites, skip the cocoa powder, sweetener, and chocolate chips. Then add a pinch of cinnamon for flavor, and use mashed ripe banana for sweetness.
Yes! The zucchini is optional, but it adds extra moisture and a veggie boost without changing the flavor.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Simple Black Bean Brownie Bites (low sugar & toddler-friendly)
Equipment
- measuring cups
Ingredients
- 1 can black beans or chickpeas drained, rinsed, and patted dry
- 1 cup shredded zucchini optional, lightly blotted
- 2 large eggs
- ¼ cup avocado oil or melted butter or coconut oil
- 2 teaspoon vanilla extract
- ¼ teaspoon sea salt
- ¼ cup cocoa powder or ⅓ cup for richer chocolate flavor
- ¼ cup maple or date syrup or 6-8 soaked dates (use ⅓ cup for more sweet)
- 1 teaspoon baking powder use ½ teaspoon for more "fudgy" bites
- ¼ cup oat flour or rolled oats blended into flour (use less for more fudgy)
- ¼ cup mini chocolate chips optional
Instructions
- Preheat oven to 350°F and lightly grease a mini muffin tin or line with silicone cups.
- Blend black beans, zucchini (if using), eggs, coconut oil, vanilla, salt, cocoa powder, maple syrup, baking powder, and oat flour until smooth.
- Stir in (or sprinkle on top) mini chocolate chips if using, then scoop batter into mini muffin wells, filling almost to the top.
- Bake 12–16 minutes, until centers are just set, then let cool in the pan for at least 5-10 minutes before transferring to a rack.
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