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Vegan Black Bean Brownies with Peanut Butter

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These Vegan Black Bean Brownies with Peanut Butter are a delicious healthy dessert that’s ready in 30 minutes! They are super fudgy and they’re gluten-free & dairy-free! 

Overhead view of a stack of Vegan Black Bean Brownies with Peanut Butter with a peanut butter swirl on top

I have a thing for brownies. I seriously could spend an entire month sharing nothing but brownie recipes with you. However, man cannot live on brownies alone…so I will intersperse recipes full of chocolatey goodness, like these Peanut Butter Vegan Black Bean Brownies in with other recipes for actual meals…sigh. 🙂

I almost always top my brownies with some sort of nut butter (because chocolate + peanut butter = happiness). So I decided to bake the peanut butter directly on top of  this healthy black bean brownie recipe !

It cuts out a few steps in the eating process (i.e. taking out the jar of peanut butter, unscrewing the top, scooping it onto the brownie, closing the jar, putting it away….I’m exhausted just thinking about it)….which means that these Vegan Peanut Butter Black Bean Brownies can go directly from the pan into your mouth. Total win.

I love (LOVE) that these Peanut Butter Vegan Black Bean Brownies are crazy healthy! They are gluten-free, dairy-free, refined-sugar free, and vegan! They are packed with protein and fiber! So what I’m trying to say is…brownies for dinner.

front view of two Vegan Black Bean Brownies with Peanut Butter

How to make vegan black bean brownies

A Note on Eggless Brownies

I’ve been approached by a few of you about egg-free recipes. Whether you have an allergy, simply choose not to eat them, or have vegan friends who you would like to show some chocolatey love to…this dessert is the perfect option!

1. How to make a Flaxseed Egg

  1.  Make sure to use ground flaxseed. Whole seeds do not make a great egg replacement.
  2. Use hot water. Mix 2.5 TBS ground flaxseed with 1 TBS of  hot water to replace 1 egg in baked-goods. In this recipe, the flaxseed/water combination is used as a substitute for two eggs…so mix 5 TBS ground flaxseed with 2 TBS hot water.
  3. Let the flax & water mixture sit. Let your flax eggs sit for at least 5 minutes at room temperature after mixing. You will know the mixture is ready to be added into your recipe when the flaxseed has soaked up the water and it looks gelatinous (just like a regular beaten eggs)

2. Use a Vitamix

To make these brownies you need a great blender or food processor. As I’ve mentioned many (many) times, I use my Vitamix for everything. If you would like to see some step-by-step photos, you can check out my other black bean brownie recipe (which these are adapted from!) where I show the process in more detail!

3. Baking pan size & baking time

I have baked this recipe in both an 8×8″ and 9×9″ pan with equal success! If you like your brownies extra fudgy, I recommend baking them for 25 minutes. If you like them to hold their shape a little more, leave your brownies in the oven for 30 minutes. Even with the full baking time the result will still be a rich, decadent, fudgy brownie that is not in the slightest bit cakey (because cakey brownies aren’t brownies…they’re cake thankyouverymuch).

Front view of a stack of three Vegan Black Bean Brownies with Peanut Butter

Peanut Butter Vegan Black Bean Brownies: Serving Suggestions

These vegan black bean brownies stand on their own thanks to a delicious peanut butter swirl and the fact that they are healthy chocolatey brownie perfection. However, here are some fun ways to make them extra special: 

Vegan Black Bean Brownies: Ingredients & Substitutions 

  • Powdered Peanut Butter. These healthy black bean brownies get an extra boost of peanut buttery flavor not just from the peanut butter swirl on top, but also from the addition of 2 TBS of powdered peanut butter in the brownie batter. If you do not have powdered peanut butter, you can use 2 TBS of regular peanut butter and get equally tasty results! If you’re allergic to peanuts, you can substitute any nut butter of your choosing! 🙂
  • Flaxseed eggs. two real eggs or egg replacer can be used in place of the flaxseed eggs (flaxseed and water)!
  • Coconut sugar. any granulated sugar works well in this recipe!
  • Coconut oil. Butter or ghee are great substitutes for coconut oil!

front view of a stack of two Vegan Black Bean Brownies with peanut butter

Print Pin
4.75 from 4 votes

Vegan Black Bean Brownies Recipe

These Vegan Black Bean Brownies with Peanut Butter are a delicious healthy dessert that's ready in 30 minutes! They are super fudgy and they're gluten-free & dairy-free! #
Course Dessert
Cuisine American
Keyword black bean brownies, healthy black bean brownie recipe, healthy peanut butter brownies
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 9 brownies
Calories 238.6kcal
Author Laura

Ingredients

US Customary - Metric

Instructions

  • Preheat your oven to 350 degrees F. Grease a 9x9” baking pan, set aside.
  • In a small bowl, mix 2 TBS ground flaxseed with 5 TBS hot water. Set aside for at least 5 minutes. After 5 minutes it should be gelatinous and have the consistency of beaten eggs.
  • In another small bowl, mix together your dry ingredients (powdered peanut butter, cocoa powder, coconut sugar, baking powder, baking soda and salt). Set aside.
  • Add your rinsed and drained black beans, coconut oil and honey to your Vitamix (preferred) or food processor fitted with an “S” blade. Blend until well combined.
  • Add vanilla and dry ingredients and blend until well combined.
  • Add your flaxseed mixture and blend until completely smooth (the smoother the better)!
  • Mix in your chocolate chips by hand.
  • Pour batter into your greased 9x9” baking pan.
  • Drizzle the melted peanut butter over the top and swirl it around!
  • Bake in your preheated oven for 25-30 minutes. The sides will spring back when touched, but the middle may still be a little jiggly. Shorter bake time = gooier brownies.
  • Place on a wire rack until cooled enough to eat. Cut and serve!
  • Store in and airtight container in your refrigerator for up to 1 week (but I guarantee they won’t last that long)!

Nutrition

Serving: 1brownie | Calories: 238.6kcal | Carbohydrates: 26.8g | Protein: 5.8g | Fat: 13.8g | Saturated Fat: 8.2g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 2.8g | Sodium: 56mg | Potassium: 172mg | Fiber: 5g | Sugar: 17.2g | Calcium: 22mg | Iron: 1.4mg

Overhead view of one vegan black bean brownies with peanut butter with two in the background

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Did you make this recipe?

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Reader Interactions

Comments

  2. Morgan

    These look delicious!!! I’m totally going to try them. I just had one clarification I wanted to ask, In your blog post on how to make flax seed eggs it says 5 TBS of flax to 2 TBS of water but in the recipe it says the exact opposite. I’m sure the recipe is the correct one and it was just a typo but I wanted to make sure. I’ve never made egg-less brownies before. I’m excited to try it. Thank you!!!

    Reply

  3. Elizabeth

    4 stars
    Best black bean brownies I’ve made yet. Been on the hunt for a gooey peanut butter topped vegan no flour version and this hit the spot. I usually have to reduce sugar in virtually every recipe I make to my tastes but this is great as is. Thanks!

    Reply

  6. Rebecca B.

    5 stars
    I just happened across your blog this evening, saw this recipe, and knew I had to make it immediately! I used chickpeas instead of black beans and subbed the liquid from the can for the water to make the flax egg. They turned out delicious, the best bean brownies I’ve made yet! I can’t wait to see what they taste like tomorrow, because bean brownies always seem to taste better the second day.

    Reply

    • Laura

      Hey Rebecca! I’m SO glad you enjoyed them!!! Thank you for taking the time to let me know! It means so much to me when people enjoy the recipes on this little blog! 🙂

      Reply

    • Joanne VR

      How much of the chickpea liquid did you use, as substitute for the flax egg? Did you beat the liquid first til it was fluffy?

      Reply

    • Laura

      Hey Susan! That would be risky because the fat from the coconut oil gives it is fudgy texture. You could potentially substitute creamy peanut butter for the oil, or avocado…although I have not tried it. Using applesauce might result in cakey/gummy texture….but it might be fabulous! If you give it a whirl report back and let me know how it goes!

      Reply

    • Laura

      I’ve had some friends request eggless recipes due to allergies! I needed to tweak some measurements to make sure the brownies still turned out great using flax eggs…but I love that my vegan friends can enjoy the chocolate peanut butter goodness too! 🙂

      Reply

    • Laura

      Hey Audra! Nope! that’s the beautiful thing about baking with beans…as long as you thoroughly rinse and drain them there’s no way you could tell that they’re in your desserts! 🙂 All you taste is the chocolatey, peanut buttery goodness! 🙂

      Reply

      • Kelsey

        I’ve made a dessert recipe with beans before and was disappointed to have a little bean taste- this tip of making sure you thoroughly rinse and drain will make the difference, I bet! I’m excited to try this recipe!

        Reply

        • Laura

          Hey Kelsey! My husband abhors beans (from working galley duty during his time in the Marines) so I can promise that you can’t taste the beans in these guys because he loves them 🙂 Bean-based desserts are my absolute favorite! You definitely need to toss the beans in a strainer and rinse until the water that runs through them and out the bottom is clear! 🙂

          Reply

  20. Beverley @ Born to Sweat

    I am the EXACT same when it comes to brownies. Except, instead of making them, I tend to enjoy just eating them. Gluten free brownies, regular brownies, blondie brownies, and now peanut butter brownies! Looks delicious 🙂

    Reply

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