Rich and fudgy double chocolate brownies that are naturally vegan, gluten-free and grain-free but incredibly indulgent! Packed with plant-protein you’d never guess the texture is from the black beans. Decorated with a peanut butter swirl, they are easy to bake and impressive to serve to friends and family.
By Nourishing Amy
Peanut Butter Black Bean Brownies
Prep Time: 40 x minutes + cooling
Serves: 9 People
Ingredients
2 tbsp flax or chia seeds + 6 tbsp water
1 tin black beans, (240g) drained and rinsed
90g peanut butter
60g coconut sugar
50g cacao powder
1 tsp vanilla essence
½ tsp bicarbonate of soda
A pinch of salt
90g Dark 85% Chocolate, chopped into chunks
2-3 tbsp peanut butter
Method
Step 1
1. Stir the flax or chia seeds with the water and leave for 10 minutes to form a gel. Preheat the oven to 160Fan/180*C and line a baking tray (roughly 16 x 16 cm) with parchment paper.2. Add all of the ingredients expect the chopped chocolate and the final 3-4 tablespoons of peanut butter to a blender and process until really smooth. Scrape down the sides as necessary to ensure there are no lumps.3. Stir in the chopped chocolate, saving 15g for the top, and then pour the batter into the tin, smoothing over the top.4. Drop spoonfuls of the peanut butter on top and use a knife to drag through the top to make swirls. Sprinkle over the remaining chopped chocolate.5. Bake for 30 minutes and allow to cool for 15 minutes before removing from the tin. Transfer the brownies in the parchment paper to a cooling rack to cool fully before slicing. Store in an airtight container for up to 3 days.
