This black bean brownies with peanut butter recipe was created as a labor of both necessity and opportunity. Recently several retailers were out of stock when it came to the most basic pantry items including flour. Although staple items were missing from grocery shelves, less common ingredients such as coconut sugar, flax meal, coconut oil were easy to find. So, this seemed like perfect timing to combine convenience with nutritional goals to create a flourless brownie recipe. When removing flour from a baked recipe and substituting with a can of black beans, the macronutrient value shifts significantly from a carbohydrate-dominant to a high protein profile.
For those looking to increase their plant-based protein intake, this recipe checks all the boxes. Not only does it offer naturally occurring plant protein from peanuts and beans, but it also uses flax meal to create a flax egg, keeping this recipe vegan.
Although this recipe for black bean brownies with peanut butter lowers the carbohydrate content of a traditional brownie recipe, it does not eliminate all sugar. Maple syrup and coconut sugar are both still present in the ingredient list. This recipe was made using one quarter cup of maple syrup and stevia extract equivalent to the ¼ cup of coconut sugar for an even lower sugar version.
Whichever version you choose to make, do not forget the special touch of Once Again Peanut Butter swirls. It elevates these brownie bites from ordinary to gourmet!
Looking for more recipes? Check out our Chocolate Almond Muffins.
Black Bean Brownies with Peanut Butter
Carolina Jantac, MS, RD, LD
A flourless, high protein brownie made with black beans for a super healthy snack that satisfies your brownie cravings.
- 1 15 ounce can of black beans rinsed
- 2 flax eggs 2 tablespoons of flax meal and 5 tablespoons of warm water
- 3 tablespoons of coconut oil
- 1/2 cup of cacao powder unsweetened
- 1 teaspoon of vanilla extract
- ¼ cup of coconut sugar
- ¼ cup of maple syrup
- 1 ½ teaspoons of baking powder
- Start by adding beans to your food processor; then combine eggs, coconut oil, and vanilla extract.
- Once well blended, add sugar, maple syrup, vanilla, and baking powder. Pour the mixture into a muffin pan designed for bite-sized brownies or in a 9x9 pan. This recipe makes twelve brownie bites.
- To finish, add about one half teaspoon of peanut butter to each muffins and swirl around in the batter with a fork. Place in an oven preheated to 350 degrees Fahrenheit for 30 minutes or bake until edges darken. Remove brownies from the oven and let them cool before serving.