Peanut Butter Swirl Black Bean Brownies

A single brownie with a bite out of it sitting separated from the rest of brownies on parchment paper.

5 from 11 votes

Peanut Butter Swirl Black Bean Brownies

Peanut Butter and Chocolate Black Bean Brownies are fudgy and delicious. This recipe is gluten-free, sweetened with only maple syrup and can be easily adjusted to be vegan or dairy-free.

Prep Time20

Cook Time20

Course: Snack

Cuisine: American

Servings: Brownies

Calories: 287kcal

Author: Christy Faber

Equipment

Blender

Ingredients

Dry Ingredients

½ cup rolled oats (gluten free, if desired)
4 tablespoon unsweetened cocoa powder
½ teaspoon sea salt
½ teaspoon baking powder

Wet Ingredients

1 and a ½ cups canned black beans (19 oz can)
1 tablespoon brewed coffee (optional)
½ cup pure maple syrup
½ cup melted coconut oil
2 egg yolks (optional)
1 teaspoon pure vanilla extract
⅓ cup chocolate chips (dairy free if desired)

Peanut Swirl

4 tablespoon smooth peanut butter
2 tablespoon maple syrup
1 pinch salt

Instructions

Preheat the oven to 350°F. Prepare an 8x8 pan by either greasing it or lining it with parchment paper.
Add oats to a blender or food processor. Pulse until you have a smooth flour-like consistency. Remove from the blender.
In the blender, add together the black beans (drained), brewed coffee, maple syrup, melted coconut oil, 2 egg yolks, and vanilla extract. Blend until quite smooth.
Add the oat flour you just made, salt, baking powder and cocoa powder to the blender and blend again.
Add the batter to the brownie pan, stir in chocolate chips with a spoon and smooth out the top.
In a separate small bowl, stir together peanut butter, maple syrup, and a pinch of sea salt.
Make 9 small dollops of the peanut mixture on the top of your brownie batter.
With the end of a chopstick or a similar kitchen tool swirl the peanut butter through the brownie batter to create a beautiful swirl pattern.
Bake for 20 minutes and allow to cool completely.

Notes

Make sure to thoroughly drain and rinse the black beans to remove any excess liquid.

After blending the black beans you should see no lumps of black beans whatsoever. Keep blending until smooth and you only see flecks of the beans throughout.

If you don’t have a blender, you can use a food processor and combine all ingredients together (except chocolate chips and the peanut butter swirl). I do find, however, that a blender gives a much better final texture to the brownies.

Let the brownies cool completely. They will cut much cleaner after being cooled in the fridge for 20 minutes.

I always keep these brownies in the fridge, I prefer the texture when they’re cold.

Nutrition