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!
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.
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
- Make sure to use ground flaxseed. Whole seeds do not make a great egg replacement.
- 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.
- 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).
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:
- with a scoop of this dairy-free vanilla ice cream, or this dairy-free chocolate peanut butter ice cream!
- slathered with some vegan peanut butter frosting or this dairy-free frosting!
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!
Vegan Black Bean Brownies Recipe
- 2 TBS ground flaxseed
- 5 TBS water
- 2 TBS powdered peanut butter
- ¼ cup cocoa powder
- ¼ cup coconut sugar
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 15 oz can black beans, rinsed and drained
- ¼ cup coconut oil
- ¼ cup honey or maple syrup for strictly vegan
- 1 tsp vanilla
- ½ cup chocolate chips
- ¼ cup peanut butter melted
- 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 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)!
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