I know, I know. First I tell you to put avocados in your pudding, and now I’m telling you black beans are going to magically transform into brownies?
Well, yes, actually I am. I’ve tried a lot of black bean brownie recipes over the years, and I’ve never been satisfied with them. They either have a bizarre gummy texture inside (think refried beans turned into brownies…noooo thank you!) or have so many ingredients that- black beans or not- they aren’t worth the effort.
Something’s always been off, and I’d much rather eat a black bean-free brownie I love than a mediocre brownie that happens to be loaded with extra protein and fiber, you know?
The good news is, I’ve eaten a lot of great brownies in my life, so I think I’m fairly informed when I say: these black bean brownies are still darn tasty.
They’re not pretending to be bakery style brownies, but instead are a brownie all of their own, and I absolutely love them. Black bean brownies don’t taste like black beans, but they certainly are something special.
Don’t get me wrong, I love a good old fashioned brownie now and then, but these days I’m all about nutrient-dense foods that satisfy my sweet tooth and make my body feel great. These brownies also happen to be naturally sweetened, vegan, and gluten-free, so they’re a treat that just about everyone can enjoy.
But, instead of spending any more time telling you what these brownies aren’t, I’m going to tell you all the wonderful things they are.
Here’s what you need to know:
First of all, yes, they’re filled with black beans! That magical superfood bean that’s packed with protein, fiber, and antioxidants to boot. They are intensely chocolatey and (as long as you don’t over bake them!) they are perfectly moist, fudgy, and decadent.
They’re made in a food processor to ensure the beans get fully pureed (these aren’t black bean chunk brownies, *shudder*) and they’re made with ingredients that will keep you full and happy, any time of day. They’re humble enough for an after school snack (or, um, maybe breakfast, like I’ve been known to do now and then), but pretty enough to take to a party and share with friends. You can dress it up with a scoop of ice cream or a dollop of coconut cream or whipped cream, or leave it plain and revel in the simple pleasure of chocolate + peanut butter.
Your friends and family aren’t going to bite into one and say “oh great, black beans, my favorite!” because you can’t taste the beans. Like, at all.
Other than thrusting these brownies into healthy territory, the only purpose the beans serve here it to provide a creamy, dense, luxurious texture; black beans are the reason these brownies are so darn fudgy.
If you’re still skeptical, let me remind you of something. These brownies have a peanut butter swirl on top, which is practically the greatest (food) love story ever told. Creamy, thick peanut butter running through every dense bite of dark chocolaty goodness?
Sold. I’ll take a dozen.
The contrast of rich, dark chocolate and smooth, salted peanut butter is enough to make even the most health-skeptic eater intrigued.
I mean, COME ON. It’s a dense, rich, gooey brownie loaded with peanut butter swirls. Who can deny such a beautiful thing?
I really think you’re going to love these brownies, whether you’re looking for a healthier dessert or just trying to satisfy your endless need for chocolate and peanut butter (#pbaddict). They’re made entirely in the bowl of your food processor, and can be out of the oven and in your mouth in less than 30 minutes. The batter is also THE BEST. Not that I sampled it 14 times or anything.
For all those milk chocolate lovers out there (hi Kevin!), you can certainly swap out milk chocolate for the dark if that’s what you’d prefer. The brownies will be slightly sweeter and no longer dairy-free, but still completely delicious.
If you make them, leave me a comment below to tell me how they turned out. Or, take a photo and tag it #bakedgreens on Instagram so I can drool over all your peanut butter swirls!
Peanut Butter Swirl Black Bean Brownies
Ingredients
- 1-15 ounce can of black beans drained and rinsed
- 1/3 cup maple syrup
- 1/2 cup cocoa powder
- 1/4 cup oats
- 2 Tablespoons brewed coffee*
- 1 Tablespoon virgin coconut oil
- 1 Tablespoon natural peanut butter the kind that's just peanuts and salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
For Topping
- 1/2 cup dark chocolate chips
- 1/4 cup peanut butter + 1 Tablespoon maple syrup
Instructions
- 1. Preheat oven to 350 degrees Fahrenheit. Line an 8x8 inch pan with parchment paper or grease with coconut oil or nonstick cooking spray.
- 2. Put all brownie ingredients into the bowl of a food processor or blender. Blend to combine, mixing until the oats have almost entirely disappeared. The batter will be very thick but shouldn't be lumpy- you don't want any whole black beans left in there!
- 3. Spread batter into prepared pan. It will be a thin layer, but the brownies will rise a bit as they bake.
- 4. Sprinkle chocolate on top of batter, using your hands to gently press the chocolate in so it is partially submerged in the brownie batter. Then, stir together peanut butter and maple syrup and dollop it across the batter. Using a spoon or spatula, swirl the peanut butter into the batter, leaving some big streaks visible.
- 5. Bake for 15-20 minutes, checking to make sure brownies do not overbake. Mine came out perfectly at 18 minutes.
- 6. Let brownies cool completely before cutting into 9 and serving. Because these brownies have no flour, they will be very crumbly when warm. Allowing them to cool completely will result in a more firm brownie that you can easily pick up and eat. If you do eat them warm, I recommend eating them in a bowl with a scoop of ice cream on top.