Vegan Peanut Butter Swirl Brownies (gf & dairy-free)



You guys. Beauty. Can’t stop won’t stop.

Because, seriously. I mean . . . ya. C’mon. What? I can’t even . . . deal.

I don’t know if you caught this, but I have no words. They are fudgey, rich, chocolate to the max, not overly-sweet, moist, delicate, bold, & have a personality that will intrigue you and draw you in. It’s like a good date: shows up, reveals who he is, but remains a bit mysterious, but essentially pulls you in with charm, charisma, & “yes you can take me home” because you guys . . . peanut butter. {swoon}Peanut butter & chocolate have been through so much together, and even though most of the time I prefer dark chocolate with some roasted almonds or some sea salt, peanut butter is perfect here.
Brownies’ signature ingredients are usually sugar, butter, cocoa, butter, sugar, and . . . well, butter. Now hear this: I love me some butter. But I also love branching out, so there’s that. So we have a few new suspects in this line up. Coconut oil. Maple syrup. Granulated sugar (just a wee bit!). Black beans. What? Yes. Black beans (not pictured).

Peanut butter gets mixed with a bit of powdered sugar, because, obvs.

Hello swirly batter. You make my heart sing.



Sometimes my brownie towers fall.

Ok, I’ll stop bugging you guys with too many beautiful pictures of brownies (fact: no such thing as too many pictures when it comes to pretty food). But you should go make these. They are dessert that you can also eat as a protein bar, if you’re into that sort of thing.Get in to it. And . . . GO!Vegan Peanut Butter Swirl Brownies (gf, dairy-free)
makes one 8×8 pan/ 9 regular sized /16 small brownies
1 15 oz. can (~ 1 3/4 cups) black beans, well rinsed and drained
2 flax eggs (2 Tbsp flaxseed meal + 5 T water)
3 Tbsp coconut oil, melted (or sub other oil of choice)
3/4 cup cocoa powder
1/4 tsp sea salt
1 tsp pure vanilla extract
1/4 cup maple syrup
1/4 cup + 2 tsp raw sugar, ground to fine texture (or sub granulated)
1 1/2 tsp baking powder
1 tsp baking soda
1/2 cup peanut butter
2 Tbsp powdered sugar
1/3 cup semisweet chocolate chips + more for topping

Preheat oven to 350 degrees. Lightly grease an 8×8 baking pan. Set aside.

Prepare flax eggs by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes. Add remaining ingredients through baking soda and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth.

If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny. Add almost all of the chocolate chips and stir. Evenly distribute the batter into the 8×8 and smooth the tops with a spoon or your finger.

Measure out peanut butter in a mixing cup and add in powdered sugar – mix to combine. To the brownie pan, add dots of the peanut butter powdered sugar mixture and swirl with a toothpick or knife. Sprinkle top with a few more chocolate chips or shaved chocolate.

Bake for 35-45 minutes if using an 8×8 dish. You want the top dry and the edges to start to pull away from the sides. It shouldn’t be jiggly when shaken.

Remove from oven and let cool for 30 minutes in the pan before serving. They will be tender, so remove gently with a spatula or fork. If they’re too tender, let set in the freezer to stiffen so they’re easier to lift out. The insides are meant to be very fudgy, so don’t be concerned if they seem too moist – that’s the point. Plus, they’re vegan so it doesn’t really matter.

Store in an airtight container for up to a few days. Refrigerate to keep longer.

Source: slightly adapted from Minimalist Baker
Listening to: Canucks vs. BlackHawks 


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