These fudgy and decadent peanut butter black bean brownies are vegan and flourless. I love making these because I can eat one without feeling too guilty! They're a tasty source of fiber, protein and antioxidants. If you love brownies, you are going to love this healthier version.
These brownies are really simple to make but you do need to prepare the peanut butter filling about a half hour before you are ready to bake. Start by melting ¾ cup of peanut butter (not natural peanut butter) in the microwave, about 30 seconds. Line your 8x8 brownie pan with parchment. I cut the parchment paper so it fits perfectly in the pan, and it's not curled up or bunched up in the corners. Pour the melted peanut butter over the parchment, be sure it is spread all the way out in the pan. If you miss a side or the corners, then all of your brownies won't have the peanut butter filling. Put in the freezer for about a half hour to freeze.
The black bean brownie batter comes together in a food processor. Add in a can of drained and rinsed black beans, 3 tablespoons of cocoa powder, ½ cup of quick oats, ¼ teaspoon of salt, ⅓ cup plus 2 tablespoons of pure maple syrup, ¼ cup of canola oil, 1 teaspoon of vanilla extract, ½ teaspoon of baking powder and ½ teaspoon of espresso powder. Blend until smooth. Stir in ½ cup vegan chocolate chips.
Once your peanut butter is frozen, take it out of the 8x8 pan with the parchment paper. Spray your pan with nonstick spray. Assemble these brownies easily by pouring half of the brownie batter into the 8x8 pan. Peel the peanut butter from the parchment and set it on top of the batter and pour the rest of the batter on top of the peanut butter. You can optionally sprinkle extra chocolate chips over the brownies. Bake on 350 for 15-18 minutes. Let rest for ten minutes. They will firm up more as they sit. And enjoy!!
Peanut Butter Black Bean Brownies
Ingredients
- ¾ cup peanut butter not natural
- 1 ½ cups (1 15 oz can) black beans, rinsed and drained
- 3 tablespoons cocoa powder
- ½ cup quick oats
- ½ teaspoon espresso powder optional, but will give brownies richer chocolate flavor
- ⅓ cup plus 2 tablespoons pure maple syrup
- ¼ cup canola oil
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ cup vegan chocolate chips
Instructions
- Start by melting the peanut butter in the microwave, about 30 seconds. Line an 8x8 brownie pan with parchment. Pour the melted peanut butter over the parchment, be sure it is spread all the way out in the pan. If you miss a side or the corners, then all of your brownies won't have the peanut butter filling. Put in the freezer for about a half hour to freeze.
- Combine all of the remaining ingredients in a food processor, except the chocolate chips. Blend really well. Stir in the chocolate chips.
- Once your peanut butter is frozen, take it out of the 8x8 pan with the parchment paper. Spray your pan with nonstick spray. Assemble these brownies easily by pouring half of the brownie batter into the same 8x8 pan. Peel the peanut butter from the parchment and set it on top of the batter and pour the rest of the batter on top of the peanut butter. You can optionally sprinkle extra chocolate chips over the brownies.
- Bake on 350 for 15-18 minutes. Let rest for ten minutes. They will firm up more as they sit. And enjoy!
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