Several 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!
It 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.
You can even mix up your peanut butter swirls in the measuring cup! Look ma, no extra dishes!
Once 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).
The finished product was AMAZING.
Cakey on the edges
Mega moist in the middle
Can someone remind me again how these are vegan and gluten-free?
Hubba 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 Gluten-Free Peanut Butter Swirl Brownies
- 1 15-ounce can black beans (well rinsed and drained // 1 can yields ~1 3/4 cups)
- 2 batches flax eggs (2 Tbsp (14 g) flaxseed meal + 5 Tbsp (75 ml) water as original recipe is written)
- 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 heaping cup 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 (plus more for topping)
Preheat oven to 350 degrees F (176 C).
Lightly grease an 8x8 baking pan or a 12-slot standard size muffin pan (not mini // as original recipe is written // adjust if altering batch size).
Prepare flax eggs by combining flaxseed meal and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
Add remaining ingredients through baking soda and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth.
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.
Evenly distribute the batter into the 8x8 or muffin tins and smooth the tops with a spoon or your finger.
Measure out peanut butter in a mixing cup and add in powdered sugar - mix to combine.
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.
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.
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.
Store in an airtight container for up to a few days. Refrigerate to keep longer.
*Adapted from my gluten-free vegan black bean brownies
*Prep/cook time does not include cooling.
*Nutrition information is a rough estimate.
Nutrition Per Serving (1 of 12 brownies)
- Calories: 199
- Fat: 12g
- Saturated fat: 5.2g
- Sodium: 170mg
- Carbohydrates: 20g
- Fiber: 5g
- Sugar: 13g
- Protein: 5g