Wednesday, November 23, 2016

Vegan Black Bean Brownies with Peanut Butter Swirl


Beans in brownies? Yeah, I know. Sounds like a recipe for disaster, but it is most absolutely not! To tell the truth I kinda like black bean brownies just as much as regular ol' brownies. I like a fudgy, somewhat dense brownie and black bean brownies are just that.

These black bean brownies are extra special because they have peanut butter in them and I'm a sucker for some peanut butter and chocolate.  


If you're skeptical of black bean brownies, I suggest you give this variety a try because the peanut butter masks the beaniness that much more. But, honestly, you can't really taste beans at all. Just make sure to get the batter nice and smooth, so there aren't any bean skins freaking you out :)

I posted a video of these brownies on instagram about a month ago (if you aren't following us already, check us out @kitchen.grrrls!) and have finally posted this recipe because: school work.

I could definitely go for a bite of these brownies right now! I hope you try them, you won't regret it!


Black Bean Brownies with Peanut Butter Swirl
adapted from Connoisseurus Veg

Ingredients
15 oz can of black beans,* drained and rinsed thoroughly
1/2 cup cocoa powder
1/3 sugar
1/4 cup vegetable oil
1/4 cup unsweetened original almond milk
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt
2-4 tbsp peanut butter, depending how peanut buttery you want it
1/4 to 1/3 cup chocolate chips

Directions
Preheat oven to 350 degrees F. Grease an 8x8 inch square baking dish.

Place everything except the peanut butter and the chocolate chips in a blender/food processor. Blend until completely smooth, stop to scrape down the sides every once in a while.

Pour the batter into the baking dish and mix in the chocolate chips.

Smooth out the top. Plop some peanut butter here and there and swirl it about with a toothpick or knife.

Bake until a toothpick inserted in the centre comes out clean, check after 22-24 minutes. If it doesn't come out clean after 24 minutes, bake at intervals of 2 mins, checking the centre after each time.

Remove from the oven and place on a cooling rack.

Let the brownies cool completely before cutting.

*I only had a 19 oz can, so I tossed the whole thing in. I added an extra tablespoon of cocoa powder in the hopes of balancing things out. It took a bit longer to cook fully. To get the best results use a 15 oz can and if you don't have one like me, take some beans out.

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