Flourless Peanut Butter Swirl Black Bean Brownies (vegan, gluten-free, oil-free)
These are the best peanut butter swirl brownies. You can't taste the beans at all and they are so fudgy! Delicious, healthy, and so decadent!
Print Recipe
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!
Servings: 9