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Vegan Gluten-Free Peanut Butter Swirl Brownies

Indulgent, fudgy black bean brownies with a rich peanut butter swirl. Simple with just one bowl and easy-to-find ingredients. Just pure, healthy decadence at its finest.
Author Minimalist Baker
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Spoonful of peanut butter and plate with slices of our Peanut Butter Swirl Black Bean Brownies
4.76 from 69 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 (brownies)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 1 15-ounce can black beans (well rinsed and drained // 1 can yields ~1 3/4 cups)
  • 2 Tbsp flaxseed meal (to make flax eggs)
  • 5 Tbsp water (to make flax eggs)
  • 3 Tbsp coconut oil (melted // or sub other oil of choice)
  • 3/4 cup cocoa powder (the higher quality the better)
  • 1/4 tsp sea salt
  • 1 tsp pure vanilla extract
  • 1/4 cup maple syrup or agave (or sub honey if not vegan)
  • 1/4 heaping cup raw sugar (ground to fine texture // or sub granulated)
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup salted natural peanut butter (smooth or creamy)
  • 2 Tbsp powdered sugar
  • 1/3 cup dairy-free semisweet chocolate chips (plus more for topping)
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F (176 C).
  • Lightly grease an 8x8 baking pan or a 12-slot standard size muffin pan (not mini // as original recipe is written // adjust if altering batch size).
  • Prepare flax eggs by combining flaxseed meal and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
  • Add remaining ingredients through baking soda and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth.
  • If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny. Add almost all of the chocolate chips and stir.
  • Evenly distribute the batter into the 8x8 or muffin tins and smooth the tops with a spoon or your finger.
  • Measure out peanut butter in a mixing cup and add in powdered sugar - mix to combine.
  • To the brownie pan, add dots of the peanut butter powdered sugar mixture and swirl with a toothpick or knife. Sprinkle top with a few more chocolate chips or shaved chocolate.
  • Bake for 20-26 minutes if using muffin tins or 35-45 minutes if using an 8x8 dish. You want the top dry and the edges to start to pull away from the sides. It shouldn't be jiggly when shaken.
  • Remove from oven and let cool for 30 minutes in the pan before serving. They will be tender, so remove gently with a spatula or fork. If they're too tender, let set in the freezer to stiffen so they're easier to lift out. The insides are meant to be very fudgy, so don’t be concerned if they seem too moist – that’s the point. Plus, they’re vegan, so it doesn’t really matter.
  • Store in an airtight container for up to a few days. Refrigerate to keep longer.

Notes

*Adapted from my gluten-free vegan black bean brownies
*Prep/cook time does not include cooling.
*Nutrition information is a rough estimate.

Nutrition (1 of 12 servings)

Serving: 1 brownies Calories: 199 Carbohydrates: 20 g Protein: 5 g Fat: 12 g Saturated Fat: 5.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 170 mg Fiber: 5 g Sugar: 13 g