Vegan Peanut Butter Brownies
Fudge-y vegan brownies swirled with creamy peanut butter and loaded with chocolate chips. Infinitely delicious and indulgent.
- Prep Time: 15 minutes
- Bake Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 16 2-inch Brownies 1x
- Category: Brownies and Bars
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
1 15oz can black beans (rinsed and drained)*
1/4 c water
1 tsp instant espresso powder
1/2 c vegan butter
4oz dark chocolate (50-70%)
1 c sugar
1 c light brown sugar
2 tsp vanilla extract
3/4 tsp sea salt
1 c cocoa powder
1 c all purpose flour
1 c nondairy chocolate chips
1/3 c peanut butter*
2 tbsp vegan butter
1/4 c powdered sugar
Instructions
- Prep and Blend: Preheat oven to 350 degrees F (175 C) and line a 9 inch square pan with parchment paper. Set aside. In a blender or food processor combine black beans, water and instant espresso powder. Blend until smooth, about 1 minute. Set aside.
- Make the Batter: Add vegan butter and dark chocolate to a large, microwave-safe bowl. Microwave in 30 second increments, whisking after each until completely melted and smooth. Add sugar and light brown sugar to the bowl and whisk together. Mixture should become very thick. Add vanilla extract and black bean mixture to the bowl and whisk until completely smooth. Add in sea salt, cocoa powder and all purpose flour. Whisk until thick batter comes together. Do not over-mix. Fold in chocolate chips.
- Peanut Butter Swirl: Add peanut butter to a separate bowl. Heat in the microwave for 20 seconds. Add vegan butter and powdered sugar to the bowl and stir until smooth. Pour brownie batter into prepared pan and smooth top with rubber spatula. Top batter with spoonfuls of peanut butter mixture. Scatter these somewhat evenly over the batter. It doesn’t need to be perfect. Take a knife and swirl through the batter to slightly blend chocolate and peanut butter.
- Bake: Bake in pre-heated oven for 55-60 minutes or until toothpick inserted into center of brownies comes out clean with only a few crumbs clinging to it. Allow brownies to cool in pan for at least 1 hour before cutting.
Notes
*Brownies will keep in an airtight container stored at room temperature for 3-4 days or can be frozen for up to 1 month.
**I know black beans sound like the addition of an insane person but I promise these aren’t some weird, healthy brownies. The beans replace the eggs here, allowing us to create a thick, fudge-y brownie that is no less indulgent than a traditional recipe. Make sure they are unseasoned!
***When it comes to baking, do not use a natural peanut butter. You want an “unnatural” pb like Jif or Skippy. They are better emulsified and create more consistent results.
Find it online: https://censoredbaker.com/vegan-peanut-butter-brownies/
