Vegan Gluten Free Peanut Butter Swirl Brownies

VEGAN BLACK BEAN BROWNIES WITH PEANUT BUTTER SWIRL!  minimalistbaker.com #vegan #glutenfreeSeveral years ago I discovered the wonders of black bean brownies. Since then I haven’t stopped dreaming of ways to reinvent them. Friends, this one has been a long time coming. I present: Peanut Butter Swirl Black Bean Brownies! Yes, gluten free AND vegan! Whoop whoop!

Cocoa PowderVegan Gluten Free PB BrowniesIt all starts with a luxurious batter that comes together in the bowl of your food processor. That’s right. No hand mixing or beating required. Just dump and whirl. It’s as easy as it gets.

Peanut Butter SwirlYou can even mix up your peanut butter swirls in the measuring cup! Look ma, no extra dishes!

Vegan Gluten Free Brownies with PB SwirlVegan Peanut Butter Swirl BrowniesOnce you drop, swirl and whirl it’s into the oven. Depending on if you use an 8×8 or muffin tins, time will vary. But the important thing is the edges pull away and there’s no more jiggle. Yes, we want fudgy insides but no, we don’t want jiggle (no matter how vegan these are).

VEGAN GF PEANUT BUTTER SWIRL BROWNIES | MINIMALISTBAKER.COMVEGAN GLUTEN FREE PB BLACK BEAN BROWNIES | MINIMALISTBAKER.COMThe finished product was AMAZING.

Fudgy
Chocolatey
Peanut Buttery
Cakey on the edges
Mega moist in the middle
Totally decadent
& Satisfying

Can someone remind me again how these are vegan and gluten free?

FUDGY PEANUT BUTTER SWIRL BROWNIES | #VEGAN #GLUTENFREE | MINIMALISTBAKER.COMHubba hubba. Make these little gems! For Valentine’s Day, birthdays, anniversaries, special occasions (any occasions). Just make these brownies! You NEED them in your life. Enjoy!

Vegan peanut butter swirl black bean brownies! |minimalistbaker.comVegan Peanut Butter Swirl Brownies | via MINIMALISTBAKER.COM

4.7 from 12 reviews
Vegan Gluten Free Peanut Butter Swirl Brownies
 
Prep time
Cook time
Total time
 
Indulgent, fudgy black bean brownies with a rich peanut butter swirl. Simple with just one bowl and no exotic ingredients required. Just pure, healthy decadence at its finest.
Author:
Recipe type: Dessert
Cuisine: Vegan, Gluten Free
Serves: 12
Ingredients
  • 1 15 oz. can (~ 1 3/4 cups) black beans, well rinsed and drained
  • 2 flax eggs (2 Tbsp flaxseed meal + 5 T water)
  • 3 Tbsp coconut oil, melted (or sub other oil of choice)
  • 3/4 cup cocoa powder (the higher quality the better)
  • 1/4 tsp sea salt
  • 1 tsp pure vanilla extract
  • 1/4 cup maple syrup or agave (or sub honey if not vegan)
  • 1/4 cup + 2 tsp raw sugar, ground to fine texture (or sub granulated)
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup salted natural peanut butter (smooth or creamy)
  • 2 Tbsp powdered sugar
  • 1/3 cup dairy-free semisweet chocolate chips + more for topping
Instructions
  1. Preheat oven to 350 degrees.
  2. Lightly grease an 8x8 baking pan or a 12-slot standard size muffin pan (not mini).
  3. Prepare flax eggs by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
  4. Add remaining ingredients through baking soda and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth.
  5. If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny. Add almost all of the chocolate chips and stir.
  6. Evenly distribute the batter into the 8x8 or muffin tins and smooth the tops with a spoon or your finger.
  7. Measure out peanut butter in a mixing cup and add in powdered sugar - mix to combine.
  8. To the brownie pan, add dots of the peanut butter powdered sugar mixture and swirl with a toothpick or knife. Sprinkle top with a few more chocolate chips or shaved chocolate.
  9. Bake for 20-26 minutes if using muffin tins, or 35-45 minutes if using an 8x8 dish. You want the top dry and the edges to start to pull away from the sides. It shouldn't be jiggly when shaken.
  10. Remove from oven and let cool for 30 minutes in the pan before serving. They will be tender, so remove gently with a spatula or fork. If they're too tender, let set in the freezer to stiffen so they're easier to lift out. The insides are meant to be very fudgy, so don’t be concerned if they seem too moist – that’s the point. Plus, they’re vegan so it doesn’t really matter.
  11. Store in an airtight container for up to a few days. Refrigerate to keep longer.
Nutrition Information
Serving size: 1 brownie Calories: 199 Fat: 12 g Saturated fat: 5.2 g Carbohydrates: 20 g Sugar: 13 g Sodium: 170 mg Fiber: 5 g Protein: 5 g

 

Share on Facebook2021Tweet about this on Twitter76Share on Google+17Pin on Pinterest5353Email this to someone

Want more delicious recipes straight to your inbox?

Comments

  1. Leigh says

    I’ve been wanting to make these since the Christmas version was posted – they look so yummy. I’m just waiting for my food processor to come. Counting the days…

    • says

      Yes, just sub honey + a little almond meal – anything to help slightly sweeten yet give it a more “doughy” texture if that makes sense. You can also make powdered sugar by grinding raw or granulated sugar in a coffee grinder until a powder forms. Hope that helps!

  2. says

    Wow, these brownies are gorgeous and they look so delicious! It doesn’t get much better than chocolate mixed with peanut butter!!! And they are made with black beans :) I will definitely have to try them out! Thanks for the recipe :)

  3. says

    I’ve never tried black bean brownies, but wow do yours ever look delicious. And that first photo..I just want to take a bite out of the screen!

  4. says

    This look amazing good – I made some not-so-virtuous Peanut Butter Brownies a few months ago and they went down a huge storm, both for the people who ate them and on my blog. Chocolate and peanut butter has to be THE best combination!

  5. Nadine says

    These look amazing!!! Can I just get one clarification on the flax eggs please? Is the 2 tablespoons of flax meal + 5 tablespoons of water the measurement of one flax egg (so would need to be doubled) or does that equal the 2 flax eggs? Sorry if that’s a silly question!!!

  6. says

    Ahh, these brownies look incredible! And that’s actually saying quite a bit from me, one of the few people on planet earth who does not like the PB + chocolate combo. But I’d take one of these brownies any day! They look splendid.
    Pinning!

  7. Hannah says

    Hi Dana, I only have a mini food processor, not a full size one. I’m dying to make these but I”m concerned it will become a big messy fail if I attempt to make them in my mini processor. Any thoughts on how I should proceed?

  8. Amelia says

    Absolutely amazing!!! I couldn’t stop eating the batter before I put it in the pan and the final baked products are even better. In addition, my hubby didn’t even realize they were black bean based he just thought they were delicious! Thanks for the awesome vegan gluten free recipie!

  9. says

    I haven’t tried making black bean brownies before, but it’s something I want to try. If I can add a little healthiness into my brownies, it’s a win-win.

  10. dorothy says

    Geez almighty, yum and yum. First black bean brownie I liked that didn’t actually taste like black beans!! The hardest part was of the whole process was staring at the pan after it was done, having to wait for it to cool. Testing it on the little one tonight!

  11. Kieonii says

    So I’m not vegan but these caught me eye (gluten free) No harm to the out come if I use 2 chicken eggs instead of flax eggs, right?

  12. Leigh says

    Thanks Dana for this! I wish I could post pics of my first attempt at gluten-free vegan brownies because these photograph so well! I didn’t have any powdered sugar at hand and didn’t have time to make it myself but the brownies were still beautiful.

    It came out a bit more fudgy / moist than I’d like but I only baked it for 22mins so perhaps 5mins more in my oven would’ve done the trick. What I did was to put these in the freezer – they don’t freeze so much as they “stiffen up” and I love eating it cold. For the leftovers (only 4 left!), will see if nuking it for 30secs will make it crisper.

    I made these as a welcome home treat for my vegan boyfriend paired with a note and he was super psyched! Couldn’t believe it was made of black beans with no flour.

    Thank you thank you thank you! Sorry for the long post – I don’t normally comment but just want to say I am now a fan and will look at your other recipes… and books? More power to you….! :)

    • says

      Leigh! What a sweetheart! Yes, with these brownies you need to give them a little longer in the oven because the PB makes them ultra moist in the middle. 5 more minutes would’ve done the trick, but they’re still good, right!? Freezing the first batch would probably help if the texture is bothering you. In any case, glad you and your bf enjoyed these!

      So glad to hear from new readers. Thanks for saying hi! We ARE releasing another book later this month/early February (and have two more on the cooker). Stay tuned! Hugs, Dana

  13. Heather says

    I followed the recipe, put them in a 9×9 pan for 30 minutes, and they came out cakey and crumbly. Such a disappointment! My search for the perfect fudgy vegan brownie continues.

    • says

      Sorry to hear this, Heather! I’ve had other readers have success with this recipe – not sure where things went wrong. I actually cooked mine for closer to 45, as noted in the recipe. They may appear like they’re drying out past the 30 minute mark, but let them go a little longer and they’ll firm up.

      • Heather says

        If anything, they may have been cooked too long. My pan was just slightly bigger, the brownie sides were pulling away from the edges (as you suggest), and the center was not at all jiggly. Plus, they were completely crumbly.

        • says

          Ah, yes the 9×9 might have been the issue. If you have a muffin tin, I’d recommend that route. They turn out even better in muffin tins than baking pans.

  14. Sofia says

    We tried these and they were absolutely delicious! We used agave syrup, but other than that we followed the recipe. I’m impatient and tried the brownie straight out of the oven, but you were right, they’re much better after being in the fridge for an hour. NOM Thanks for a great recipe!

  15. Tehsina says

    OH MY GOODNESS! I had been eyeing your Vegan Brownie recipe forever and was going to make them the weekend you posted this recipe and drizzle peanut butter and chocolate chips on them and then you read my mind and came up with this recipe!
    Thank you so much. These taste like heaven. I subbed stevia in place of raw sugar, used two real eggs and used kidney beans instead of black beans. Will be making another batch tomorrow! =)

  16. says

    These were my first black bean brownies and they were AMAZING!!!
    I made a couple of adjustments: used real eggs and put a bit more sugar. Next time I will definitely try a 100% vegan version.

    I was a bit worried about adding so much baking powder and baking soda (I am very sensitive to the smell of soda in baked goods) and then was worried that there weren’t a lot of dough and that my brownies would come out flat. Well, everything worked PERFECTLY and they were really really yummy.

    Thank you so much for the recipe, Dana!

  17. Nancy says

    I made these and they are so delicious! I have shared them and whoever tries them wants the recipe. I can’t tell you how great they are. I cut them and put them in the freezer. Whenever I want a brownie I take timeout of the freezer for a couple minutes and it is ready to eat. I travel frequently for work and they are a perfect travel snack. I can’t say enough, thank you so much!

    • Dana Shultz says

      Nancy, this made my day! Thanks so much for sharing. SO glad you’re enjoying these brownies as much as we did. This is one of my favorite recipes to date! Hugs – Dana

  18. Amanda says

    I’ve made these 5 times now, and I’m about to make my sixth batch. I’ve made them for me, my gluten-free roommate, friends, family, and colleagues, but the true taste test came when I made them for the high school runners I mentor. I knew this was a winning recipe when they ate them all. Thank you for posting!

    • Dana Shultz says

      This made my day, so I couldn’t help but tweet your kind words! Thanks for sharing, Amanda! So glad everyone in your circle has enjoyed these so much. Cheers!

  19. Stephanie says

    These were the best vegan brownies I’ve tried! I’ve made a few recipes using beans but usually I can still taste them, but I couldn’t taste them at all in these! I also had to use kidney beans because I was out of black beans. Thank you for such an amazing recipe that I will be using over and over!

  20. anna says

    I just wanted to thank you for this recipe! As a lactose intolerant vegetarian and a newly diagnosed celiac these brownies are a life saver. I combined this recipe with your other black bean brownie recipes, and I omitted the peanut butter (I just wanted to see what the plain base was like, but next time peanut butter will have to happen). These brownies were so delicious, better than all the others I had pre-celiac. I also made coconut milk ice cream (adapting your different recipes) with dates, walnuts, and maple syrup. It made for a delicious lunch ;) Thank you again!

  21. SEPTEMBER LONG says

    These are AMAZING! When I made to first batch I had planned on sharing but after the first bite my husband and I decided we should probably just go ahead and eat the whole pan just to make sure the last bite was as amazing as the first. :) I have made these a couple of more times and shared with coworkers who want the recipe. Thanks and keep sharing!

    • Dana Shultz says

      Ha! Sounds like you found the recipe to please everybody. I too had a hard time stopping at one brownie. cheers!

  22. KB says

    I must first point out the subs I made:
    1. Unsweetened applesauce for the coconut oil
    2. Truvia equivalent for the raw sugar
    3. Used sugarfree maple syrup
    4. Walnuts in place of choc chips.
    5. I didn’t add the PB to the batter. (They were great without. I would use PB2 in place of reg PB to greatly improve upon the grams of cal,fat,carbs vs reg PB).

    Baked for 42 min. Wonderful. The nutritional breakdown on these with my subs turned out to be really good. For each of 9 squares: 97 cal, <1g sat fat, 4g unsat fat, 14g carbs, 6g fiber, 5g protein, 1/2g sugars. (Even eating the entire pan is doable [in an emergency of course]) :o)

    I must say eating the batter is quite tasty as well!

    Thanks for the great recipe.

    • Dana Shultz says

      Thanks for sharing these substitutions! Other folks looking for modifications will appreciate this. Great idea with the PB2.

  23. Shelly says

    Thank you for this recipe, I just made it tonight because I happened to have all the ingredients! They are delicious!!!! The peanut butter provides a nice salty kick to a sweet brownie. I lovvvvve it! I actually forgot to add the chocolate chips so I just sprinkled some on top and they were still awesome. Will definitely make these again!!! =)

    • Dana Shultz says

      Good to know chocolate chips on top are just as delicious as inside! Thanks for sharing, Shelly. SO GLAD you enjoyed these gems :D

Comments

Your email address will not be published. Required fields are marked *

Rate this recipe: