Flourless Peanut Butter Swirl Black Bean Brownies (vegan, gluten-free, oil-free)
I’ve been making these flourless peanut butter swirl black bean brownies for a few years now, but I don’t know why I haven’t put it on the blog yet! The day has come and this recipe is finally up for all of you guys to enjoy! No better time than now during all this holiday baking! If you are hesitant about the black beans in these brownies, don’t worry, you can’t taste them at all! These brownies are fudgy, dark (I used dark chocolate), and perfectly sweetened (you can add more sugar if you want a sweeter brownie).
It has the most delicious peanut butter swirl that compliments the chocolate. I mean, who doesn’t like peanut butter and chocolate?! In my eyes, it’s the ultimate combo! Of course you can sub out the peanut butter for another nut or seed butter too! Do what you like best!
These flourless peanut butter swirl black bean brownies are insanely easy to make too! You literally put everything in your food processor (minus the chocolate chunks/chips) and process until smooth! One bowl and so fast! It’s a dream recipe to make when you are feeling lazy but want something decadent.
If you are a lover of dark chocolate, you are going to love these brownies. No one would know these are vegan, gluten-free, oil-free, and actually good for you! It’s packed with fiber, protein, and healthy fats. I love to eat them warm so I often heat up leftovers in the microwave for about 10 seconds. They are SO freaking delicious!
Flourless Peanut Butter Swirl Black Bean Brownies (vegan, gluten-free, oil-free)
Ingredients
- 1 can black beans, rinsed and drained well
- 1/4 cup drippy peanut butter, plus more for swirling
- 2 flax eggs (2 Tbsp ground flax + 6 Tbsp water)
- 1/2 cup cacao powder (or cocoa powder)
- 1 tsp vanilla extract
- 2/3 cup coconut sugar (add more if you want it sweeter)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 cup dairy free chocolate chips/chunks (I used chopped dark chocolate)
Instructions
- Preheat oven to 350 degrees F. Line an 8×8 square pan with parchment paper.
- Make your flax eggs in a small bowl by combining the ground flax and water. Stir and set aside for 5 minutes to thicken.
- Add all ingredients except for the chocolate chunks/chips to your food processor. Process until very smooth. I did probably a total of 1-2 minutes, pausing and scraping the sides occasionally. It will be thick! Stir in chocolate chunks with a rubber spatula.
- Pour batter into the prepared pan and smooth it out with a spatula. Add dollops of peanut butter (I did 3 rows of 3) and gently swirl with a toothpick or knife. Bake for 25-30 minutes, until edges are pulling away from the pan and brownies are not jiggly (careful not to over bake!). Cool in pan for 10 minutes, then lift brownies out of pan with parchment paper and cool on a cooling rack for one hour. Enjoy!
