These Fudgey Peanut Butter Swirl Brownies have two distinct qualities. They are vegan. And they are made with a black bean base. But I dare not call them black bean brownies in my house, since a few of the people who tried them and LOVED them .... hate beans of all kinds. Hopefully my bean-hating husband will still eat these brownies after reading this post 🙂
So long story short, even if you think black bean brownies sound crazy weird .. give this recipe a try! You may be surprised.
These super fudgey brownies are topped with a generous swirl of velvet-y peanut butter, some crunchy walnuts and vegan chocolate chips. I enjoyed these brownies straight from the oven all gooey and soft. But they also keep quite well in the fridge. Just warm before serving. These would make a perfect chocolate-lovers' addition to your holiday treat table too!..
p e a n u t b u t t e r.
on top.
There is something about that shell of swirled peanut butter that makes these brownies go from delicious to heavenly. Just the aroma of peanut butter and chocolate makes me feel happy. And hungry.
Why Beans?? Well first off, they deliver! They really do make a smart culinary base for brownies. And secondly, beans are a healthy food so when you are diving into a thick, rich, gooey, amazing, fudgey brownie, you kinda strangely feel GOOD about it. Less guilt. More fun. And of course beans contain all that healthy stuff like protein, fiber, vitamins and iron.
The dose of sticky-sweet Medjool dates in this recipe makes for an extra fudge-like texture. But these are not flourless , I did still add in a dose of spelt flour to increase the fluffy-crumbly-ness a bit.
The optional Maca Powder adds a chocolate malt-y flavor that I love. Plus it is known to some as an energizing superfood. More about Maca Powder + buy online from Navitas Naturals
My holiday mantra (follow me on instagram!)..
Fudgey Peanut Butter Swirl Brownies
vegan, makes 1 tray of brownies, 9" square or circle baking pan
*nutritional info below based on slicing up 12 pieces per recipe*
(2) 15 ounce cans of black beans (unsalted) - drain and rinse
7 large Medjool dates, pits removed
4 tablespoon virgin coconut oil, melted, organic
½ cup agave syrup
⅓ teaspoon vanilla extract
1 teaspoon salt
½ cup cocoa powder
¼ teaspoon cinnamon
½ cup spelt flour (or any flour to substitute)
1 teaspoon flax seeds (optional)
2 tablespoon Maca powder (optional)
½-1 teaspoon instant coffee (optional)
Topping:
3 tablespoon peanut butter + 1 teaspoon coconut or safflower oil
⅓ cup raw walnuts, chopped
¼ cup chocolate chips, vegan
(optional, not shown) ¼ cup coconut flakes
Notes: The flax seeds add a bit of 'egg replacing' body to the brownies, but are optional. If you do not add them, you may want to add in an extra tablespoon of flour.
Nutritional info per piece (12 pieces per recipe)
Calories: 188kcal, Fat: 6g, Fiber: 6g, Protein: 6g, Carbs: 31g
Iron: 11% RDA, Calcium: 5% RDA
Directions:
1. Preheat oven to 375 degrees.
2. Add the dates (pitted), black beans, agave syrup, salt, vanilla extract, coconut oil (melted state), and optional flax seeds to a high speed blender (Vitamix) or a food processor. Start on low and blend until very smooth.
3. Transfer this mixture to a large mixing bowl and fold in the cocoa powder, flour, cinnamon, instant coffee and Maca powder.
4. Grease your baking pan and pour in the brownie mixture. Smooth out with a spatula.
5. Heat the peanut butter and oil together so that you have a very liquid peanut butter mixture. Swirl that over top the brownie batter and swirl into brownies with a knife.
6. Add the chocolate chips and walnuts over top that. (Coconut flakes are optional.
7. Bake at 375 degrees for about 35 minutes. Allow to cool at least fifteen minutes before slicing - serve warm for more messy, soft brownies that kind of fall apart when you eat them. Or allow an hour to cool for more firm, slice-able brownies.
Store on the countertop if serving within one day. Or store in the fridge for up to one week. You will need to warm the chilled brownies in microwave or oven before serving.
Also check out my Minty Smores Brownies Recipe with chocolate ganache on top.
Louise says
Thanks for this recipe! I'm assuming you mean ground flax seeds?
Sarah G. says
I made these for a party recently and they were a hit. No one could tell they had beans in them! Great texture. I used some egg replacer in lieu of flax since I didn't have any on hand.
The only thing I would change would be to make more of the peanut butter topping! So good!
shannonthehero says
Oh wow, I just made these this morning. This might be my new favorite black bean brownie recipe. I love the addition of dates. I used almond flour and put in a little extra since I also added ground flax seeds. Other than that I didn't make any modifications. Thanks for the wonderful recipe!
Lea Messerman says
sounds really good. can i replace the coconut oil with something simple?
Emma says
Those peanut butter swirls are so beautiful! I hope mine look as lovely when I make these. (Not if. When :P)
Sadie says
Could I omit the peanut butter and walnuts in the topping? I want to make a more basic black bean brownie.
Shantyn says
Maybe raisins?
Kathy Patalsky says
They do freeze well
Liz says
Kathy,
Could I freeze these? Have you ever done that with yours? I know beans freeze and reheat well, but I'm not sure how a SWEET bean dish would hold up. . .
Laurie Fritz Zawiskie says
Katrina - Did you ever hear from Vitamix? Mine didn't stop working, but it smelled like burned rubber and then I started to see smoke. Mine is about 8 yrs old, so I don't know if the batter was just to thick for it or if it's starting to fail. On the up side, I did mix it enough to bake the brownies and I was very happy with how they turned out!!!
Jane Winstead Kaiser says
Serving these for my birthday tomorrow! Cannot wait!
Kathy Patalsky says
ha, my Vitamix got mad at me too one time when making black bean brownies. I cooked half-pureed and they were still delicious! Give it a try... 🙂
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Ka R Llebu says
Arghhh! Was trying to make these tonight and in mid-blend, my Vitamix just stopped working! I allowed it to cool in our cold basement for a couple hours in case it was overheating but it still won't work. Contacted Vitamix directly. I'm not sure what to do! Scoop out the partially pureed stuff and refrigerate it until I hear back? What a waste to throw it out!!
Jaine says
this is so exciting, I love your recipes and I LOVE using beans in baked goods! definitely making these for christmas. if I were to use a gluten free flour mix instead of spelt do you think I'd need any guar/xanthan gum? thanks! 🙂
Kara Hizon says
I just made a batch but I'm not sure if I got it right, the batter
was extra sticky -- I had to use wax paper to spread it and flatten it
in the pan. i even added 1/4 cup water+kahlua to give it more moisture
but based on your recipe, there are really no other liquids aside from
oil and syrups? 🙂 i was thinking maybe i didnt puree the beans
enough...? anyway it's baking now! *excited*
Kathy Patalsky says
Yay yay yay! Happy to hear you loved them 🙂
disqus_6ldnDnpPBK says
Kathy - My hat goes off to you! I just made these brownies and am delight (and more than a wee bit surprised) that they are truly delicious!!! Can't wait to take them to the Hanukkah party I am going to tonight and shock the meat-eating crowd with such an expected yummy vegan dessert!
Ka R Llebu says
Love the Penzeys reference! They're the best!!
stacey says
no guilt fudge bars
stacey says
It's true; I don't feel guilty at all eating these! I think of them as my protein bars! 🙂
I made these last night and was skeptical at first, but I think they taste amazing after being chilled in the fridge. I like to eat them with raspberry jam on top right before serving!
Margee says
These look so fudgey and delicious, too good not to try. Thanks for the recipe!
slywlf says
I can definitely see these in my near future! Any excuse for brownies, especially combining chocolate and peanut butter...yum! ♥
a happy cyclist says
Very, very smart! I love these kinds of recipes where you use a healthy ingredient packed with proteins and disguise it in chocolate. If only more people would cook this way...
disqus_RB4TUxUA14 says
Thanks for including the nutritional breakdown! My daughter is a Type 1 diabetic and must balance insulin to carbs - this way she doesn't have to guess the carb content while inhaling the brownies. 🙂
Ally @ Om Nom Ally says
I lurve brownies with black beans, it's the perfect excuse to eat
unreasonable amounts of brownies - although I hardly ever need a reason!
The peanut butter swirl on top makes me swoon a little 😀
jodye says
Even though I've known about the mystical black bean brownie for ages, I've still not made a batch. Yours look extra tempting with that wonderful peanut butter swirl on top. I think I'll just have to make these now!
Kathy Patalsky says
Hmmm you could substitute 1/3 cup brown sugar I would think.. Good luck! 🙂
Kelsey Martin says
This look incredible! Sad thing is, I'm allergic to dates. Is there anything I can use instead?
Chef Amber Shea says
These look amaaazing. Decadent, yet not terribly unhealthy. 🙂
Kathy Patalsky says
I was the same way at first,... But worth a try just so you can taste what all the "black bean brownie" buzz is about. I really loved them.
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Abby @ Heart of a Baker says
I have always wanted to try black bean brownies, but I can never get over the beans in my brownies thing!