Peanut Butter Swirl Black Bean Brownies

>> 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).


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 used JIF unsweetened peanut powder
** I recommend a stir peanut butter. I used my favorite Everland Organic Coconut Peanut Butter (pictured below).

Method . . .

  1. Preheat your oven to 350 degrees F. Spritz a round or square baking dish with a little coconut or canola oil and set aside.
  2. Combine all ingredients except the 4 tablespoons of peanut butter in a food processor.
  3. Spread into your baking dish evenly. Then drop the peanut butter in half tablespoon amounts throughout the top.
  4. 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.
  5. Let cool almost completely before slicing and enjoying.

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