Peanut Butter Black Bean Brownies

As a chocoholic I can’t tell you how excited I am to have found a recipe that combines my love for healthy food and chocolatey goodness.It only makes sense that my first blog post include chocolate + peanut butter (two of my faves).  These brownies are fudgey and peanut buttery and a-ma-zing! I made these for my mom’s birthday and was a bit skeptical of how they would turn out. I’m still amazed at how something egg free, flour free, and refined sugar-free can be so awesome, but try it for yourself to see how yummy these are.


The reason I have no pictures of the baking process is because it was NOT pretty. I made a huge mess and had ingredients everywhere, but isn’t that the fun part of baking? Is anyone else out there super messy in the kitchen??


I hope you enjoy these brownies as much as I did! I even ate them for breakfast the next day…shhh..


Recipe TypeDessert
Cuisine: Gluten Free, Vegan, Dairy Free
Author: The Local Taste
Cook time: 
Total time: 
Serves: 16
A gluten free, Vegan, and Dairy free gooey black bean brownie that’s a perfect substitution for your standard brownie. Full of yummy goodness!
  • 15 oz can of black beans drained and rinsed
  • 2 tablespoons of flaxseed meal combined with 6 tablespoons of water (see below)* OR 2 eggs
  • 1/2 cup unsweetened applesauce
  • 10 pitted Medjool dates
  • 1 teaspoon pure vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup cacao baking chips ( I used Sunspire organic baking chips)
  • Topping:
  • 1/2 cup natural peanut butter (I used Crazy Richard’s- only one ingredient…peanuts!)
  • 1/4 cup cacao chips
  1. Pre-heat oven to 350 degrees
  2. Rinse and drain black beans and set aside.
  3. Place two tablespoons of flaxseed meal and 6 tablespoons of water in a bowl and allow to sit for 5 minutes, or until gelled. (Or use two eggs)
  4. Put black beans, dates, flaxseed mixture, applesauce, vanilla, cocoa powder, salt, and baking soda into food processor or high powered blender.
  5. Blend until fairly smooth (mine was still a little bit chunkier than your typical brownie batter)
  6. Stir in 1/2 cup cacao chips
  7. Pour batter into a non-stick 8 x 8 baking pan or one that has been sprayed with cooking spray
  8. With a knife swirl in peanut butter covering as much batter as possible
  9. Bake at 350 degrees for 30-40 minutes (or until inside is cooked)
  10. Allow to cool completely before cutting
Brownies are best if kept in an airtight container in the refrigerator.

Recipe adapted from IFoodReal



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