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
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Have you ever froze these? It would be super to pull these out as a decadent treat! They are one of the best brownies I’ve ever made-bar none. Thank you for this extraordinary recipe!?
You can!
If you used white beans instead of black beans would it be more of a chocolate cookie taste rather than brownie?
Sounds like a fun experiment! Be sure to report back if you try!
These taste amazing! Is the batter suppose thick? I didn’t “pour” the batter into the pan, but more like “smeared” it 🙂 i followed the recipe to a T. Not sure what i did wrong. lol.
I made this and it was fudgy HEAVEN, Katie is a goddess! I used olive oil instead of vegetable oil and had to add more maple syrup in order for my blender to work. I also sweetened the peanut butter (I’d bought unsweetened/unsalted) with some coconut sugar and maple syrup to taste. Couldn’t believe how incredibly moist and fudgy the texture was and how well the flavors balanced after a night in the fridge. Best brownies EVER.
Your black bean brownie recipe was great! They were a big hit with my family and friends. I doubled it the second time I made them because they all prefer thick brownies. Used organic steal cut oats because that’s what we had. Used all maple syrup, no sugar. Mixed in my vitamix. Same size pan and still same cooking time. Will try some of your other recipes soon.
Wow! Love this. Packed with healthy ingredients. Thank you.
I just made these and plan to serve them tomorrow. Should I bring them to room temperature before serving or is it better to eat them cold?
I had trouble getting these to blend in the food processor. I have this one: https://www.amazon.com/Cuisinart-FP-8SV-Elemental-Processor-Silver-x/dp/B00LBZOYAK What type of blade are you using?
The batter tasted great though, will taste the brownies tonight!
Should definitely be fine in a food processor, just use the regular blade (standard one) 🙂
Jason
Never mind! At the time, the batter didn’t look that well blended but the final product was great. I served it to a group of people and none of them knew that these had beans or that they were even “healthy”. Very impressed!
Awesome, thanks for reporting back! 🙂
Jason
Delicious! I feel good eating these brownies because I know they’re much healthier than traditional brownies, being that they’re made mostly of black beans. Thanks Katie!
Your recipe is amazing…I tried it yesterday and everyone loved it…thank you so much for this wonderful healthy recipe😀
I’m excited to try these once they are done cooking!
In your recipe you say to add 1/4 C oil OR 1/3 C peanut butter. Since these are peanut butter brownies, I opted for the peanut butter…but the batter is SO thick! Not pourable like regular brownie batter. Will this affect the brownies at all? How do I make the brownie batter more pourable when using peanut butter instead of oil?