Friday, February 8, 2013

Vegan Fudgey Black Bean Brownies with Peanut Butter Swirl


OMG! I've been wanting brownies for a while now! Thanks to the snow day today I got to spend some much needed quality time with my sweet ole' lil kitchen ;) and here's one of my products! planning to make Vegan Chocolate Blueberry muffins later tonight :

Fudgey Peanut Butter Swirl Brownies
vegan, makes 1 tray of brownies, 9" square or circle baking pan
*nutritional info below based on slicing up 12 pieces per recipe*

(2) 15 ounce cans of black beans (unsalted) - drain and rinse
7 large Medjool dates, pits removed
4 Tbsp virgin coconut oil, melted, organic
1/2 cup agave syrup - you can use stevia if you're worried about the sugar content :)
1/3 tsp vanilla extract
1 tsp salt
1/2 cup cocoa powder
1/4 tsp cinnamon
1/2 cup spelt flour (or any flour to substitute)
1 tsp flax seeds (optional) - def try to get some though :)
2 Tbsp Maca powder (optional)
1/2-1 tsp instant coffee (optional)

3 Tbsp peanut butter + 1 tsp coconut or safflower oil
1/3 cup raw walnuts, chopped
1/4 cup chocolate chips, vegan
(optional, not shown) 1/4 cup coconut flakes

Notes: The flax seeds add a bit of 'egg replacing' body to the brownies, but are optional. If you do not add them, you may want to add in an extra Tbsp of flour.

Nutritional info per piece (12 pieces per recipe)
Calories: 188kcal, Fat: 6g, Fiber: 6g, Protein: 6g, Carbs: 31g
Iron: 11% RDA, Calcium: 5% RDA


1. Preheat oven to 375 degrees.

2. Add the dates (pitted), black beans, agave syrup, salt, vanilla extract, coconut oil (melted state), and optional flax seeds to a high speed blender (Vitamix) or a food processor. Start on low and blend until very smooth.

3. Transfer this mixture to a large mixing bowl and fold in the cocoa powder, flour, cinnamon, instant coffee and Maca powder.

4. Grease your baking pan and pour in the brownie mixture. Smooth out with a spatula.

5. Heat the peanut butter and oil together so that you have a very liquid peanut butter mixture. Swirl that over top the brownie batter and swirl into brownies with a knife.

6. Add the chocolate chips and walnuts over top that. (Coconut flakes are optional.

7. Bake at 375 degrees for about 35 minutes. Allow to cool at least fifteen minutes before slicing - serve warm for more messy, soft brownies that kind of fall apart when you eat them. Or allow an hour to cool for more firm, slice-able brownies.

Store on the countertop if serving within one day. Or store in the fridge for up to one week. You will need to warm the chilled brownies in microwave or oven before serving. Bon Appetit guys! :)

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