Vegan Peanut Butter Brownies
Fudgey vegan brownies swirled with creamy peanut butter and loaded with chocolate chips.
- 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
For the Brownies
1 15 ounce can black beans (rinsed and drained)*
1/3 cup water*
1/2 cup vegan butter
4 ounces dark chocolate (50-70%)
1 cup granulated sugar
1 cup light brown sugar
2 teaspoons vanilla extract
1 teaspoon instant espresso powder
3/4 teaspoon salt
1 cup cocoa powder, sifted
1 cup all purpose flour
1 cup nondairy chocolate chips
For the Peanut Butter Swirl
1/3 cup peanut butter*
2 tablespoons vegan butter, softened
1/4 cup powdered sugar
Instructions
- Prep: Preheat oven to 350 degrees F (175 C) and line a 9 inch square pan with parchment paper. Set aside.
- Blend: Blend black beans and water in a high speed blender until smooth. You can add an extra splash of water to get things moving if necessary.
- Melt: 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.
- Mix: Add granulated sugar and light brown sugar to the bowl and whisk together. Mixture should become very thick. Add vanilla extract, instant espresso powder, salt and black bean mixture to the bowl and whisk until completely smooth. Sift in the cocoa powder and stir in the all purpose flour. Do not over-mix. Fold in chocolate chips.
- 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. Take a knife and drag it through the batter in several times to create a swirl effect.
- Bake: Bake in pre-heated oven for 55-60 minutes. Allow brownies to cool in the pan for at least 1 hour before cutting.
Notes
*Brownies will keep in an airtight container stored at room temperature for 2-3 days or can be frozen for up to 1 month.
*Black beans replace the eggs here, allowing us to create a thick, fudgey brownie. You won't taste them at all! Be sure to select a can that doesn't contain any spices. Salt is ok.
*If you need to add a little extra water to the blender to get things moving, you can add a tablespoon or two.
*When it comes to baking, do not use a natural peanut butter. You want an “unnatural” pb like Jif or Skippy. They possess a texture that creates more consistent results.
Find it online: https://censoredbaker.com/vegan-peanut-butter-brownies/
