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! #
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 an airtight container in your refrigerator for up to 1 week (but I guarantee they won’t last that long)!
Notes
Ingredient Substitution
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.
Storage
Store in an airtight container in your refrigerator for up to 1 week (but I guarantee they won’t last that long)!