Deep, dark, fudgy & flourless chocolate peanut butter swirl brownies.
Ummm… hello peanut butter brownies!!!
These peanut butter brownies are based on my blog’s most popular recipe—the famous Black Bean Brownies—currently with over 2,000 positive reviews from readers all over the world who have made them with positive results.
The recipe has received so many love letters from readers that I’ve lost count!
They might just become your new favorite brownies.
No flour needed.
Just throw the ingredients into the food processor and blend until it turns into a thick and delicious brownie batter.
Try not to eat all of the brownie batter before you can get it to the pan – if you want to eat straight-up brownie batter, feel free to try my recipe for Chocolate Overnight Oats.
Then again, since these brownies are egg-free, it’s totally acceptable to skip the baking step altogether and eat the batter with a spoon.
Just saying…
You can also switch it up if you’d like, by swapping the peanut butter with almond butter, cashew butter, Sunbutter (for allergy-friendly) or any other nut butter you choose.
The peanut butter brownies can be gluten-free, dairy-free, grain-free, and completely vegan – and they are always a hit even with people who aren’t on a special diet.
It’s one of my go-to recipes when I need something to bring to a party, especially if I need a dessert last-minute, as I always have the ingredients on hand.
I hope you like them too!
Chocolate Peanut Butter Swirl Brownies
Ingredients
- 1 can black beans, or 1 1/2 cups cooked
- 2 tbsp cocoa powder, plus optional 2 tsp dutch
- 1/2 cup quick oats
- 1/4 tsp salt
- 1/3 cup pure maple syrup, agave, or honey
- pinch uncut stevia OR increase maple syrup to 1/2 cup
- 1/4 cup oil, or 1/3 cup peanut butter
- 2 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/2 cup to 2/3 cup chocolate chips – not optional (omit at own risk)
- 1/4 cup nut butter of choice, or more as desired
Instructions
- Preheat oven to 350 F. Line an 8×8 pan with parchment. Drain and rinse the beans very well, and pat dry. Combine all ingredients (except chips and 1/4 cup nut butter) in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture and taste will be much better in a food processor. Stir in the chips, then pour into a greased 8×8 pan. Gently warm the nut butter until it is easily stir-able, then drop spoonfuls onto the batter and swirl with a spoon. You can also sprinkle some chocolate chips on top for presentation. Bake on the center rack 14 minutes – let the still-undercooked brownies cool 10 minutes, then refrigerate overnight, during which time they firm up considerably and also taste much sweeter and richer! The trick is to serve the brownies first and then reveal the secret ingredient after people have already formed an opinion about the taste. No one who doesn’t know the secret beforehand can ever tell!View Nutrition Facts
Notes
Trending Recipes Right Now:
How To Cook Sweet Potatoes – The Better Way
These brownies are fantastic! I just made them and ate an embarrassing amount. They are not nearly as pretty as your photo!
These look amazing! Kind of like Reeses’ cups…but a whole lot better
Wow, those brownies look so delicious!!! The perfect dessert for the whole family. Thanks for sharing:)
Thank you for the recipe, great idea! I am sure my family will love it.
xoxo Angela
If you use honey instead of maple syrup, when the recipe states to add “pinch uncut stevia OR increase maple syrup to 1/2 cup” should I increase the hone to half a cup since I am using honey instead of syrup?
Thanks – love all your recipes I have made!
I must admit, I was a little sceptical to make these, but HOLY MOLY they are divine. I used rice malt syrup as the sweetener and could probably even use half the amount next time and they would still be sweet enough.
How do these store? I want to take on a plane from CA to NY. Would they be ok in a suitcase for that long??
Definitely okay to do that!
I can’t wait to try these out! But not sure if when using dried black beans you use 1 1/2 cup measure of dried and then soak and cook….or 1 1/2 cup of soaked and cooked beans. I cant buy them in a can where I live. Help would be greatly appreciated ?
Figured out it would be 230g of beans….worked out great ?
This are my favorite black beans brownies and I make them regularly!! So good that they rarely last more than a few days before I polish them off!
I made these brownies and they were super delish! Everyone i shared it with loved them. Really easy to make too. I added twice as much cacao and only 1/3 cup maple syrup (i like my treats really chocolaty and not too sweet), perfect! Mmmm fudgy 😀
As if brownies weren’t good enough already…you went and added peanut butter – HEAVEN! Can’t wait to try this out 🙂