Vegan Peanut Butter Swirl Brownies
Ingredients
The brownie batter
-
1
15-ounce can
black beans
-
2
Tbsp
flaxseed meal
-
5
Tbsp
water
-
3
Tbsp
coconut oil
-
¾
cup
cocoa powder
-
¼
tsp
sea salt
-
1
tsp
pure vanilla extract
-
¼
cup
maple syrup or agave
-
¼
heaping cup
raw sugar
-
1½
tsp
baking powder
-
1
tsp
baking soda
-
⅓
cup
dairy-free semisweet chocolate chips
The peanut butter swirl
-
½
cup
salted natural peanut butter
-
2
Tbsp
powdered sugar
Instructions
- Preheat the oven to 350°F (176°C) and grease an 8×8 baking pan or muffin tin.
- Prepare flax eggs by mixing flaxseed meal with water and letting it sit.
- In a food processor, combine black beans, coconut oil, cocoa powder, sea salt, vanilla extract, maple syrup, raw sugar, baking powder, and baking soda, and blend until smooth.
- If the batter is too thick, add a bit of water to adjust the consistency.
- Stir in most of the chocolate chips into the batter.
- Spread the batter evenly in the prepared pan or muffin tins.
- Mix peanut butter with powdered sugar and dollop onto the batter, swirling it with a toothpick.
- Sprinkle additional chocolate chips on top.
- Bake for 20-26 minutes for muffin tins or 35-45 minutes for an 8×8 dish, until the edges pull away and the top is dry.
- Let cool in the pan for 30 minutes before serving.
Nutrition Facts (estimated)
Servings
12
Calories
199
Total fat
12g
Total carbohydrates
20g
Total protein
5g
Sodium
170mg
Cholesterol
0mg
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