>> Monday, January 9, 2017
I won't make you guys wait any longer for this vegan black bean brownie recipe I posted on Instagram last week. I mean, I've already made it several times! I tweaked it from an old favorite to make it even more Weight Watchers friendly.
And -- though I'm still new at all of this -- I got this batch down to just 3-4 points per piece (depending on if you cut them into 8 or 10 pieces).
PEANUT BUTTER SWIRL BLACK BEAN BROWNIES
What you'll need . . .
- 1 can of black beans, drained + rinsed
- 1 medium ripe banana
- 1/4 cup unsweetened peanut butter powder*
- 1/4 cup unsweetened cocoa or cacao powder
- 1 tablespoon flax meal + 2 tablespoons water
- 1 tablespoon unsweetened applesauce
- 2 tablespoons maple syrup
- 2 tablespoons nutritional yeast
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch salt
- 4 tablespoons peanut butter**
** I recommend a stir peanut butter. I used my favorite Everland Organic Coconut Peanut Butter (pictured below).
Method . . .
- Preheat your oven to 350 degrees F. Spritz a round or square baking dish with a little coconut or canola oil and set aside.
- Combine all ingredients except the 4 tablespoons of peanut butter in a food processor.
- Spread into your baking dish evenly. Then drop the peanut butter in half tablespoon amounts throughout the top.
- Fold and swirl in peanut butter with a knife and bake in the oven for around 25 minutes. The brownies should start to pull away from the sides of your pan.
- Let cool almost completely before slicing and enjoying.