PB Black Bean Brownies

These Peanut Butter Brownies are so easy to make and healthy since the the main ingredient is black beans (yes, you read correctly – black beans!) But, you’d never guess it. It’s sweetened with natural sweeteners and contains no eggs or flour. The cacao powder gives it the decadent chocolate flavor while the maple syrup sweetens this perfect brownie recipe!

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Ingredients 

  • 1 15-oz. can (~ 1 3/4 cups) black beans – rinsed and drained
  • Flax Eggs
    • 2 heaping Tbsp flaxseed meal
    • 6 Tbsp filtered water
  • 3 Tbsp coconut oil – melted
  • 3/4 cup cocoa or cacao powder – cacao recommended for health benefits
  • 1/4 tsp sea salt
  • 1 tsp vanilla extract
  • 1/2 cup organic pure maple syrup
  • heaping 1/2 cup (105 g) organic cane sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture
  • 1 1/2 tsp baking powder
  • 1/3 cup fresh organic peanut butter
  • 1 Tbsp coconut oil – melted
  • optional – 1 Tbsp powdered sugar

Directions 

  1. Preheat oven to 350F
  2. Grease muffin pan with coconut oil
  3. Drain and rinse black beans – set aside
  4. Make flax egg by combining flaxseed meal and filtered water in food processor – pulse a few times then let sit for a few minutes so the mixture thickens
  5. Add black beans, melted coconut oil, cacao or cocoa powder, sea salt, vanilla, maple syrup, cane sugar, and baking powder – blend for ~3 min or until smooth – it should have brownie batter consistency so add more water if too thick
  6. Dollop heaping spoonfuls of brownie batter into muffin pan
  7. Mix peanut butter, melted coconut oil, and powdered sugar in small mixing bowl
  8. Top with peanut butter and bake for 25 minutes or until pulling away from sides

Notes

*Heavily adapted from Minimalist Baker’s Vegan Gluten-Free Black Bean Brownies

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