Vegan Gluten Free Peanut Butter Swirl Brownies

VEGAN BLACK BEAN BROWNIES WITH PEANUT BUTTER SWIRL! #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).


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 13 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.
Recipe type: Dessert
Cuisine: Vegan, Gluten Free
Serves: 12
  • 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
  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


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  1. 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!

  2. 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!


    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!

  4. 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.

  5. 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

  6. Mimi says

    Holy moly! I replaced the oil w applesauce like other people, and only used one tbsp of PB mixed with water and a little agave, but these turned out soooooo perfectly. I really don’t like GF flour in baked goods and will probably be making these every week for the rest of my life. Thank you so much for sharing this recipe!


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