Just because we decide to eat a healthy, plant-based diet doesn’t mean that we suddenly lose our desire for sweets. Oh, you probably will adjust your tastes to enjoy less sugar, salt and fat. However, nature did build us to seek out and find these sources of calories.
These Chocolate Peanut Butter Brownies should hit the spot without going overboard on your promise to yourself to stay healthy.
Because they are made with black beans, there’s a lot more fiber than regular brownies which can offset the affect of sugar. Although they are made with coconut sugar, they still have the same number of calories and carbs.
I like to eat these only occasionally as a treat or to share with company. You can substitute regular sugar for the coconut sugar.
Finding great plant-based alternatives to the high-calorie, fat laden treats is a bit of a challenge, but I have a few others you can choose from too, like the Baked Pears, Strawberry Ice Cream, and Smoothies.
Be sure to try a few more plant-based dessert recipes:
This recipe is super easy if you have a food processor. You basically throw everything into the processor and whir until smooth. I like to use parchment paper which helps them come out of the pan easily without any added oil.
Nuts and chocolate chips as an optional addition. Please adjust this to your particular health needs. These chocolate peanut butter brownies are just as good without them.
I’d love to hear your feedback in the comments below for this Chocolate Peanut Butter Brownie Recipe! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking
Chocolate Peanut Butter Black Bean Brownies
Equipment
- Measuring Cups and Spoons
Ingredients
- 1 (15-oz.) can low-sodium black beans drained and rinsed (or 1 1/2 cups homemade)
- 1/4 cup smooth peanut butter or substitute with almond butter
- 2 tbsp ground flaxseeds or 2 Tbl aquafaba (chickpea juice)
- 1/3 cup cacao or cocoa powder, cacao will yield a darker brownie
- 1 tsp vanilla extract non-alcoholic preferred
- 1 cup coconut sugar *(see note below)
- 2 tbsp maple syrup
- 1/2 ripe banana
- 1/3 tsp salt
- 1/2 tsp baking powder
- 1/3 cup vegan chocolate chips (optional)
- 1/2 cup walnuts, chopped (optional)
Instructions
- Heat oven to 375°F
- Add drained beans, peanut butter, flax seeds, cacao/cocoa powder, vanilla, maple syrup, banana, coconut sugar, salt and baking powder to the bowl of your food processor and pulse until well blended.
- Stir in chocolate chips and walnuts if using.
- Pour into a parchment paper lined 8 x 8" baking dish. Bake for 30-35 minutes. Let cool completely before eating as they are fragile while still warm.
The 1/3 cup cacao/cocoa isn’t mentioned in the instructions… Also, baking powder is listed in ingredients, but then baking soda in the instructions…which is it?
Thanks for letting me know. I’ve updated the recipe with the changes. The cacao/cocoa is added along with the other ingredients and we use baking powder.
I’ve made these brownies twice. Once with coconut sugar, and the other time with monk fruit. Like it much better with coconut sugar. I also chopped up a 97% dark chocolate bar and added it instead of vegan chocolate chips. Love this recipe, tfs.
Hey Tonya, Thanks for the feedback. I’m so glad you’re enjoying the recipe abd good idea to use the high dark chocolate bar instead. Dark chocolate is my favorite. Yum.
These are just amazing! The whole family, and our friends loved them – the best brownies I’ve ever made, even compared to those made with eggs / flour / butter etc. They will definitely be my go-to when we need to make a sweet treat. Made with only 1/2 cup of sugar, and baking soda (didn’t have any powder in) and so left out the salt, and they were fantastic. Do you know if they freeze well?
Thanks for the feedback! 💗 I’m so glad you enjoyed the recipe and that they were sweet enough with 1/2 the sugar. I haven’t tried freezing them but from what I read brownies do freeze well in a sealed container for up to two months.