Super fudgy and rich brownies with no sugar, no flour, and no unhealthy oils, does it get any better than that?
Do not fear the black beans! These brownies are so amazing I would never guess they’re sugar-free or flour-free! Not to mention they’re made with coconut oil, not butter! So they’re rich in taste and in protein from the black beans! The black beans really add tons of fudgeyness and richness! These brownies are just perfection.
So let’s talk about the brownies shall we?
The thing I love about these brownies is it’s all whole, healthy ingredients with calories that will keep you full and give you energy not just sit in your body and weigh you down, which makes them great workout fuel also! They also taste amazing, rich, and fudgy. They’re some of my favorite brownies and the peanut butter just kicks them up another level! These bad boys can also be gluten free if you just buy gluten free oats! These brownies are just pure heaven 😋.
Alright let’s get baking!
Start by preheating your oven to 350 degreesF (177C or gas 4). Line an 8×8 inch baking dish with foil and spray with cooking spray; set aside. In a blender–yes, a blender– puree black beans and almond milk. You can also use skim milk, soy, 2%, or whole; they’re all fine and good here. Once you have a nice, smooth puree you can add the coconut oil, egg, salt, baking powder, cocoa powder, maple syrup, vanilla extract, and rolled oats (use gluten free if that’s your kinda thing). Just blend it all up until smooth. You’ll probably need to scrape down the sides with a spatula. Now pour the batter into the prepared baking dish. The batter will be very runny, that’s ok. In a small microwave safe bowl melt the peanut butter for about 30 seconds, or until melted, then spoon it on top of the brownie batter. Use a knife to swirl the peanut butter around to create a marbled effect. Next bake the brownies in the preheated oven for about 20-30 minutes or until the sides of the brownies pull away from the baking dish and a toothpick inserted in the center comes out clean or with a few baked crumbs. Once baked allow the brownies to cool completely on a cooling rack before cutting into squares. These brownies stay fresh stored in a airtight container at room temperature for up to 5 days or for 7 days stored in a airtight container in the fridge…if they even last in your house for that long! They’re so darn good!
Peanut Butter Swirled Black Bean Brownies
Ingredients
- 1 cup canned black beans washed and drained
- ¼ cup almond milk or your milk of choice
- ½ cup coconut oil melted
- 1 large egg
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ cup unsweetened cocoa powder
- 1 cup maple syrup
- 1 teaspoon vanilla extract
- ½ cup gluten free rolled oats or regular oats if you’re ok with the gluten
- 2/3 cup peanut butter melted
- To make the brownies
Instructions
- Preheat oven to 350F. Line an 8 x 8 inch baking dish with foil and spray with cooking spray. Set aside.
- In a blender or food processor puree the black beans and milk until smooth then add the rest of the ingredients except the peanut butter, ending with dry ingredients. Mix until smooth and combined then pour into the prepared baking dish. Set aside.
- Melt the peanut butter in a microwave-safe bowl. Spoon the melted peanut butter on top of the batter and swirl with a knife to create a marbled look. Place the brownies into the preheated oven for 20 to 30 minutes or until the outside of the brownies pulls away from the dish and a toothpick inserted in the center comes out clean.
- Allow the brownies to cool completely before cutting into squares.
