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Black Bean Peanut Butter Brownies
[Vegan, Gluten-Free]

Author Bio

Refined sugar-free desserts and creative, flavorful whole foods plant-based dinners. Taryn is a health and wellness... Read More

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Black Bean Peanut Butter Brownies [Vegan, Gluten-Free]

Dairy Free

Vegan

The fact that there are black beans in these brownies will completely dissolve when you sink your pearly whites into them. It’s a great way to trick kiddies into getting some nutritious beans in their systems, and fussy family members too! They taste incredible and will surely please most, if... Read More

Ingredients You Need for Black Bean Peanut Butter Brownies [Vegan, Gluten-Free]

1 can black beans (organic, drained and rinsed)
1 large sweet potato, steamed until soft (preferably the orange type)
4-6 tablespoons peanut butter (sugar-free, 100 percent peanuts)
2 tablespoons flax eggs (2 tablespoons ground flax seeds mixed with 5 tablespoons water)
2 tablespoons chia eggs (2 tablespoons chia seeds mixed with 4 tablespoons water), optional
3 tablespoons coconut oil (melted)
4 tablespoons raw cacao powder
4-8 Medjool dates, pitted (depending on how sweet you'd like the brownies to be)
1/4 teaspoon Celtic sea salt
1/2 teaspoon vanilla extract
1 1/2 teaspoon baking powder
1 teaspoon baking soda

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How to Prepare Black Bean Peanut Butter Brownies [Vegan, Gluten-Free]

First you want to pre-heat your oven to 356°F and get your baking tray ready. I like to grease mine with some coconut oil.
Peel and chop your sweet potato into small chunks and steam until completely soft.
Next step is to get the egg replacements ready. So in two separate bowls, add the 2 tablespoons flax powder and 5 tablespoons water. At the same time in the other bowl add the 2 tablespoons chia seeds with 4 tablespoons water. Allow these to swell and become almost gel-like in texture. You can leave the chia eggs out if you want your brownies to be a little firmer, but I loved the gooey texture.
Empty your can of black beans into a strainer and rinse thoroughly.
Add the beans, flax eggs, chia eggs, pitted Medjool dates and steamed sweet potato into a food processor. Blend.
Gradually add the coconut oil, raw cacao powder, vanilla extract, baking powder, baking soda and salt. Blend until a smooth batter is formed. You may need to stop at intervals and scrape down the sides. If your mixture is battling to blend, add a tablespoon of water. The batter should be thick and gooey, and not runny.
Once you're happy with the consistency of the batter, pour into your greased tray. Spread evenly.
Using two teaspoons (using one to scrape the peanut butter of the other one), add dollops of peanut butter into the mixture. You can use a wooden skewer stick to swirl the peanut butter around.
Bake for 40-45 minutes until cooked through. The edges should begin to harden and the center should be firm.
Remove from the oven and allow to cool on a rack for 20 minutes. Cut into squares and remove gently with a spatula. Remember, these brownies are going to be super soft and gooey, just as they should be. If you're having trouble removing them from the pan, allow to set in the fridge before trying to remove. Keep in the fridge.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.