I promised, when I posted the Mexican Brownie Recipe, that a peanut butter variation would be coming soon, and now, here it is! I made this on Monday with the same basic black bean brownie recipe, and they were wonderful. I even got to share a few with some old highschool friends I hadn’t seen in a few years – what fun!
And that’s all for now, because once I finish this post, I’ll finish packing my car, and then I’ll be heading out to my ‘summer home’ in Kennicott. I plan to keep posting from there, but the posts may look a little different in regards to what cooking options I’ll have! But anyways, more on that later. Now…… Make brownies!!!!🙂
P.S. I left out the 1/3 cup of flour in the brownies this time, and they still turned out great! So they can easily be made gluten-free!
Peanut Butter Brownies
makes about 20
2 cups cooked black beans
1/4 cup maple syrup
1/4 cup honey
2 tsp vanilla
1/3 cup coconut oil, gently melted
1/2 cup plus 2 Tbsp cocoa
1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp salt
1/2 cup semi-sweet chocolate chips
Peanut Butter Filling:
4 tbsp coconut oil, gently melted
1/3 cup confectioners sugar
3/4 cup crunchy natural peanut butter
1/4 tsp salt
1/2 tsp vanilla
Preheat oven to 350 degrees. Grease an 8 inch baking pan; this batter definitely fills this size pan, you could use a bigger pan if you wanted the batter more spread out.
In a blender, combine the beans, eggs, maple syrup, honey, vanilla, and coconut oil. Blend until everything is smoothly mixed.
In a medium bowl, combine the cinnamon, baking powder and salt. Mix in the chocolate chips so that they’re coated with flour. Pour the wet ingredients into the flour mixture and stir until well combined.
In another bowl, combine the ingredients for the peanut butter filling.
Pour about half of the brownie batter into the prepared pan, then, with about half of the peanut butter filling, drop spoonfulls over the first layer. Repeat with the rest of the batter, then swirl them together with a knife. Bake for 35-40 minutes, until set and a toothpick comes out mostly clean. Allow to cool, then cut into squares. Store in a sealed container in the refrigerator. These are delicious chilled!