Vegan Gluten-Free Peanut Butter Swirl Brownies

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Large slices of gluten-free Vegan Black Bean Brownies with Peanut Butter Swirl

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!

Measuring cup of cocoa powder for making gluten-free vegan brownies
Pouring Vegan Gluten-Free brownie batter into a glass baking pan

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.

Mixing peanut butter and powdered sugar to make the peanut butter swirl

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

Using a chopstick to create a Peanut Butter Swirl in the batch of brownies
Showing step 1 for how to create a peanut butter swirl in brownies

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).

Batch of our Vegan GF Peanut Butter Swirl Brownies in a glass baking dish
Pan of Vegan Gluten-Free PB Black Bean Brownies

The finished product was AMAZING.

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?

Plate with squares of our Fudgy Peanut Butter Swirl Brownies

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!

Plates with slices of Vegan Peanut Butter Swirl Black Bean Brownies
Squares of delicious Vegan Peanut Butter Swirl Brownies on a plate

Vegan Gluten-Free Peanut Butter Swirl Brownies

Indulgent, fudgy black bean brownies with a rich peanut butter swirl. Simple with just one bowl and easy to find ingredients. Just pure, healthy decadence at its finest.
Author Minimalist Baker
Spoonful of peanut butter and plate with slices of our Peanut Butter Swirl Black Bean Brownies
4.76 from 66 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 (brownies)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 1 15-ounce can black beans (well rinsed and drained // 1 can yields ~1 3/4 cups)
  • 2 Tbsp flaxseed meal (to make flax eggs)
  • 5 Tbsp water (to make flax eggs)
  • 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 8×8 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 8×8 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 8×8 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 (1 of 12 servings)

Serving: 1 brownies Calories: 199 Carbohydrates: 20 g Protein: 5 g Fat: 12 g Saturated Fat: 5.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 170 mg Fiber: 5 g Sugar: 13 g

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My Rating:

  1. Mariel parman says

    These were absolutely delicious! I loved the peanut butter addition, as chocolate and peanut butter is always a winning combo. I made them in the muffin tins, and they turned out great!

  2. Julia says

    What do you think about using red beans instead of black beans in this recipe? I’ve looked around for “red bean brownies” and I haven’t seen much, but I have a few extra cans on hand that I’d love to use up!

  3. Aaryn says

    Hi Dana!

    Thank you so much for this wonderful recipe! I bake each week for the English Educators Club at my school, and although I’ve been vegan for six years, gluten-free baking is new to me, so I was a bit apprehensive to try it out for the first time when I would be feeding a group of people. If the recipe was from any other website, I probably wouldn’t have tried it tonight, but every single recipe I’ve made from minimalist baker has turned out beautifully in the past, and I knew that you wouldn’t lead me astray. Everyone loved them! They got absolutely devoured. I can’t wait to make them for my family when I’m home on break.

    Thank you again!!!

  4. Monica says

    These are delicious: the only adjustment I might make is I found I needed more honey than the recipe suggests in order for the black bean base not to taste bitter – that may be because agave is perhaps sweeter than honey?

  5. Katie says

    I made these last night, and WOW! So rich, fudgy, and chocolatey! They were a bit crumbly about an hour after I took them out of them oven, but they were nice and firm this morning. These are delicious! Super easy to make and really decadent. What a great treat! Thank you so much for sharing this amazing recipe!

  6. Ozum says

    Well this turned out just like your other black bean brownie, DELICIOUS!! I am loving the peanut butter taste too. My only problem was that I cooked it 30 mins in a 8.5 & 9.5 inch pan, so they turned out a bit dry and crumbly. Don’t get me wrong, it’s definitely not like cake, still pretty moist inside. But when I used your other black bean recipe, I cooked them 23 minutes in the same pan and they were soo goey inside! So next time (will definitely be a next time) 23 min will be my mark! Thank you!!

    • Ozum says

      By the way I used waxed paper for easy removal, and removed the whole thing with the waxed paper attached. Then cut the brownie and then put it into the same pan again with the paper to make it easy to carry with me.

  7. rebecca says

    Okay I have to admit they looked (and smelled) SO good when I put the batter in the baking dish that I just couldn’t wait and skipped the peanut butter part. These are seriously YUM. Saving the recipe.

  8. Yael says

    Tried it. They’re even better than expected. All my non vegan friends and their kids couldn’t believe it was vegan, gluten free and made of BEANS!! They kept munching till the whole tin was gone, so obviously didn’t mind too much about the beans. Thank you, great recipe!

  9. Casey says

    Hi there! These look amazing. I was wondering if it would be possible to substitute the sugar for more maple syrup/honey?

  10. Gem says

    i made these today and they’re SO GOOD! i subbed the flax eggs for regular eggs because that’s all i had- and used coconut sugar instead of raw. anybody who is skeptical on black bean brownies; MAKE THESE. HOLY YUM. dana i love you. that is all. (and john too!) CANNOT WAIT FOR THE COOKBOOK :)

  11. T says

    There are many recipes from Minimalist Baker that are aboslutely wonderful but… Unless you have gluten free requirements I would NOT recommend this recipe! Not one of the non-gluten-free eaters at the party could palate this and only 1 of the gluten-free eaters seemed to enjoy these. If you do choose this recipe make sure to carefully watch your bake time as I made the cupcake size and it was done around 14 minutes not the 20-26 minutes.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So strange! Did you make any modifications? I haven’t really heard a review like this. Did you end up overbaking them?

  12. Andreea says

    Oh my God…This looks divine. I`m gonna try this recipe asap! Your work is flawless, you are a true inspiration for me(You rank my inspiration page from my blog btw). I`ve been reading your recipes for a while now, and ever since I decided to start a food blog, this was my go to site everyday for resources. I used John`s tutorials to setup my foodie theme and frankly I couldn`t thank you enough for everything. Keep up the good work.

  13. Simon says

    These are amazing. My family is all meat, cheese, and potatoes, and had no idea these were vegan.. and healthy! I substituted cashew butter for peanut butter, and used a Splenda blend instead of raw sugar. Thank you for the great recipe. I have already had to pass it along to my wife’s coworkers!

  14. Katelin Pinto says

    Will it change the baking time to use a 7 X 11 size pan? I know it’s not ideal, but it’s all I have!

  15. Dani says

    I knew these were going to be good when I licked the bowl like a maniac. But these were the best brownies I’ve ever had. I can’t wait to try them out on my health food hating father in law. Bwahahaha!

  16. Lori says

    I love your website and I really wanted a chocolate treat, so here I am! I just ran to the store for a few missing ingredients and I will let you know how well I succeed with baking :) Flaxseed meal was impossible to find so can I do this as the substitute? Lori

  17. krystal says

    First stab at vegan baking and these were delicious. Fed them to friends and no one was the wiser to the beans. I sprinkled the top of the bronies with some maldon before putting them in the oven and I have to say, I didn’t hate it.. ;)

  18. Kylie says

    Can I make with butter beans or cannellini beans? Black beans not on hand in my local supermarkets in australia. Thanks

  19. Houda says

    Hi !

    Since I discovered your websites I’ve been wanting to try all of your recipes ; you are doing such a fantastic job !
    I was wondering though if I could use chickpeas or white beans for this recipe or any other blackbean brownie as I cannot find black beans where I live.

    Hope to hear from you soon,
    Thank you,

    Houda. :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It will likely work, but it will definitely affect the flavor/texture. Let me know if you give it a try!

  20. Katrina says

    I’ve made these a couple of times in muffin tins and they taste fantastic! Has anyone else had the problem of the batter rising around the edges and breaking off when removing them from the tin? I’m thinking that the PB center is weighing it down.

  21. Jane says

    A lot of recipes I see calls for a food processor. I have a hand blender and a nutribullet… Would either one of those work? Also, how much applesauce do I put in to sub out the coconut oil? I am intrigued by the black beans.

  22. Olga Amaya says

    I made these brownies a few days ago and they are gone….My kids loved them, I felt really good about making this recipe for them because you guys use healthy ingredients. I’m impressed what you can do with a can of black beans!!!

    Thank you…..

  23. Sarah says

    These look amazing! Sorry this was late but can I sub the black beans with kidney beans instead? Or does it leave an aftertaste? Canned black beans are hard to find here, thanks

  24. Stephi says

    Super excited to make these, but was just wondering if you can use a regular hand or standing mixer to make these? Or a Vitamix? Thanks (:

  25. Jen says

    Best bean brownies I have ever made and awesome brownies in their own right! No bean taste: you would never guess they were made with beans (I used kidney beans because it was what I had – thanks Stephanie!)

    I subbed corn syrup for maple syrup and dextrose for the sugar because I am minimising my fructose intake. I might add a bit more dextrose next time because it’s not as sweet as sugar, but I also like that the brownies are not too sweet.

    Unable to recall what I have just read for more than a few seconds, I made a mistake and used only one chia egg (I was out of flax) instead of two: two eggs would probably improve cohesion greatly, but the brownies are still delectable!

    Thanks so much, this recipe is a WINNER.

  26. Vegan on a Budget says

    Is there any way I could make these brownies without using any sort of egg or egg substitute?

    I am fresh out of bananas, flax seed, and applesauce.

  27. Lauren says

    These are great! I brought them to my birthday party/get together at a local bar to share with my friends – and the bartender. Everyone loved them! I really liked that they were made in the food processor (very little cleanup) and are just subtly sweet, with no beanie taste. I didn’t have a liquid sweetener on hand, so I followed your other black bean brownie’s lead and just used 1/2 cup granulated sugar – next time I might try 1/4 sugar and 1/4 dates. I also made a spicy (cayenne, red pepper, etc) peanut butter to use in place of plain. My only problem(?) was, because they are so gooey, it was hard to transport them already cut. It would have worked better, even if it would have been more awkward in a bar, to have just brought them in the pan. I’ll for sure make these again – thanks!

  28. Katie @ Veggie and the Beast says

    WOW Dana. These are insane. I just devoured one that might have burnt my mouth a little cause I just couldn’t let them sit in the pan for more than 10 minutes without cutting in. WORTH IT :) These are for sure going to be a staple for me.

  29. R says

    I haven’t found a way to make flax eggs work for me. Could one substitute applesauce or banana for the flax eggs?

  30. Julia says

    I know this might be a dumb question, but I just wanted to make sure. Im planning on making these tommorrow night and I wanted to know how many eggs you use for the flax eggs? 2? btw, these look delish! Cant wait to make them!

  31. Anneliese says

    I just made these for the second time…they are A-M-A-Z-I-N-G. A big hit with my family. We cannot get over that they’re made of beans either! Thank you Dana!

  32. Martha says

    Just made a batch of these for dinner tomorrow night…the batter was excellent….can’t wait to enjoy them in their finished form! I will share your recipe with anyone who loves them as much as I do! Thanks for sharing this :)

  33. Anna says

    Very good flavor; I love the PB swirl.
    They were a bit crumbly, however. I blame that on my substitution of yogurt for oil, so I would not recommend that to anybody trying this recipe.
    I will make again.

  34. 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!

  35. 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!!! =)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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

  36. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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


    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  38. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! So glad to hear you enjoyed this recipe, Anna. Try the PB swirl next time – you’ll fall in love! Cheers!

  39. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! So glad you enjoyed these Stephanie. Thanks for sharing! Glad to know kidney beans work well here, too.

  40. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  41. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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

  42. Anya @ SAS-does 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!

  43. 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! =)

  44. 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!

  45. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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.

  46. Christina @ Scaredy Cat Kitchen says

    Perfect timing! I have a vegan friend coming to stay next weekend and was thinking of whipping up some treats for her. These will be utterly perfect :)

  47. Heather @ Better With Veggies says

    These look absolutely amazing and the nutritional content is SO much better than most brownies. Awesome job (and beautiful photography!).

  48. Shikha @ Shikha la mode says

    I love black bean brownies! I forget about them every now and then until a recipe like this jolts it back up!

  49. Katie @ Produce on Parade says

    What?! Gah! Never stop creating black bean dessert recipes, please. Must…have…these…. ;)

  50. 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….! :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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

  51. 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?

  52. 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!

  53. Lily @ Life, Love, and Cupcakes says

    Black bean brownies have been on my “to try” list for a long time now…I think these would be the perfect recipe to start with! Thank you for sharing :)

  54. Kristi 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.

  55. Alex Caspero MA,RD (@delishknowledge) says

    OK, this is the second post today I’ve seen for vegan black bean brownies- must make them! The PB swirl looks incredible!

  56. Jeanine says

    I still have yet to try the infamous black bean brownie — I’m now inspired to, these look ridiculous! (drool)

  57. 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!

  58. 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?

    • Melissa @ says

      Do you have a blender? I don’t have a food processor and a blender always works for me :)

    • dorothy says

      I had the same issue — I processed everything except the sugar and the cocoa powder, transferred it to a bigger bowl and then mixed in the sugar and cocoa powder with a spoon. Turned out great, no big mess!

  59. Melissa @ says

    These look to die for. definitely added to the “must try” folder on my computer hahaha!!

  60. Abbie @ Needs Salt 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.

  61. 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!!!

  62. Chloe 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!

  63. Katy 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!

  64. Kate @ Coffee with Kate says

    Just got a food processor and have been dying to try a black bean brownie. These are the perfect recipe for me to try first!

  65. Homemade Hearts 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 :)

  66. Davida@ The Healthy Maven says

    Gah sent before I finished typing. I had to walk out cause they looked so good and I couldn’t control myself. Can’t wait to make these. You are a genius. Back to work!

  67. Suzanne @ hello, veggy! says

    Oh sweet mama! These look so sinful :) Is there any sub for the powdered sugar; I don’t usually keep that on hand.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  68. Sara @ Cake Over Steak says

    This is so cool! I had no idea you could make “black bean brownies.” I will have to try these out. :-)

  69. 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…

  70. Megan - The Emotional Baker says

    What a delicious treat! I have yet to make a black bean based brownie, but can’t wait to give these a try. They look amazing :)