Everyone loves brownies and I personally love healthy brownies! I also love peanut butter. So, this recipe to me is the perfect combination of all. If you’re looking for a treat that is high in fiber, chocolatey and packed with peanut butter punch this is your recipe!
When cutting this recipe please take the steps to allow it to cool and set properly to ensure your brownies don’t crumble. If your brownies do crumble throw them in a bowl with some of our coconut ice cream and enjoy a brownie sundae. When your brownies crumble make sundaes!
For more gluten-free, grain free and bean inspired recipes check out these links:
- Two Bite Brownies
- Snickerdoodle Blondies
- Flourless Chocolate Chip Blondie Brownies
- Chocolate Fudge Cupcakes
- White Chocolate Raspberry Bread Pudding
- Healthy Protein Cookies
- Chocolate Fudge Cookies
This recipe is gluten free, grain free, clean, high fiber, nutrient dense and the best healthy brownies on earth.
Black Bean Brownies with Peanut Butter Swirl
Prep time: 10 Minutes – Cook time: 30 Minutes – Total time: 40 Minutes
Yield: Makes 12-16 Brownies
Black Bean Brownie Ingredients:
- 1 Can Black Beans (540 mL – Rinsed and Drained)
- 1 Egg
- 1/4 Cup Eggwhites (or 3 Eggs in total)
- 1/3 Cup Pumpkin Puree (or unsweetened apple sauce)
- 1/2 Cup Natural Cocoa Powder
- 1/4 Tsp Sea Salt
- 2 Tsp Vanilla Extract
- 1/4 Cup All Natural Pure Coconut Sap Sugar (or 1/4 Cup Agave, Honey or Maple Syrup)
- 2 Tbsp Maple Syrup
- 1 1/2 Tsp Instant Coffee
- 1 Tsp Baking Powder
- 1/4 Cup Dark Chocolate Chips (more if you wish)
Peanut Butter Swirl Ingredients:
- 1/3 Cup Peanut Butter
- 1 Tbsp Agave (Maple Syrup, Stevia or Honey)
- Pinch of Salt
- Dash of Vanilla Extract
Directions:
- Pre-heat your oven to 350 F.
- Place all black bean brownie ingredients into your food processor and blend until smooth.
- Spray an 8×8 baking dish with a healthy, non-stick cooking spray.
- Evenly spread batter into baking dish.
- On your stove-top melt peanut butter swirl ingredients and mix.
- Dollop peanut butter swirl mixture with a spoon spaced out about an inch from each other onto the brownie batter.
- Pull a knife back and forth through the batter creating your swirls.
- Place in the oven and bake for 30-40 minutes.
- *Ovens vary so your discretion is needed. You will know your brownies are baked when the top becomes firm and the brownies pull away from the sides of the dish.
- Sticking a tooth pick in the middle and pulling it out clean will ensure your brownies are baked fully.
- Remove from oven when baked and let set in the baking dish for about 10 minutes.
- Gently cut brownies, serve and enjoy!
- To store brownies it is best to first let them cool completely and then store them in a sealed tight container in the refrigerator.
DAMY Members – Two brownies are a perfect treat.
Do you drain and rinse your black beans?
These look fantastic. I’ve been craving brownies in the worst way!
Yes, always drain and rinse the beans.
do you think i could use egg replacer to make them vegan? maybe flax or ener-g?
Yes!! I think that would work great!!!
Amy this is AMAZING! I am so happy I accidentally stumbled upon your site! Do you post the calorie content and it’s nutritional breakdown (carbs/protein/fats) for each recipe somewhere? Thank you!
Hi Rosalyn! Go here for our calorie info: http://www.damyhealth.com/faq/#countcalories
Thanks so much for the comment-love!
Amy Layne
Ive looked through this website a lot( its my healthy go-to) and Ive seen her comment after questions like yours and usually she does not post the nutritional stats because it doesnt matter due to her recipes being healthy, clean and raw. You could easily enter the ingredients into Myfitnesspal and figure it out using your ingredients
.
these are soo good, I added a bit of flax as well and i just made my second batch YUM!!
Hi Katie! Great idea with the flax! So glad you loved them.
Amy Layne
I made these brownies today and we LOVED them! My boys could not tell the difference and had no idea they were a healthy alternative. I am so shocked, I thought for sure you would be able to tell they were made from beans. They are not as sweet as your “junk-filled” brownie but they really hit the spot for a special treat. My friends have anxiously been awaiting the results to these and I have given them the thumbs up! These are great, try them and you will be so happy!
The little ones are the best taste-testers! Thanks so much for the thumbs up!
Amy Layne
I could not get the peanut butter mixture to melt- it just became dough-like…. I don’t know how to fit this…? Any suggestions would be helpful, cuz this is a fantastic recipe, thank you!!!
I had the same problem too.
Hey Ladies!!! Yes, you have to melt your pnb at a low temp. The best thing is on the stove top and a very low temp. It will work great! Enjoy 🙂
I’m about to try this tomorrow….can you suggest a substitute for the coffee as I don’t drink it and have very low caffeine tolerance. Any ideas?
Hey Sandra! Decaf coffee would work great! Or you can skip it and add a bit more cocoa. Enjoy
These are sooooo good!! I have missed brownies and they were always a downfall when I could eat them. But now… I can have my treat and my figure too!! Thanks Amy!! 🙂
You are so welcome!!!
mine turned out like cake instead of brownies, any ideas?
Brownies are very cake like 🙂
So the chocolate chips actually go in the batter as well and not on top?
Thats right! The ones on top are just for decoration
Hi, I’m very new at this lol…. When I bought my black beans they were dried should I cook them first? Thanks!!!!
Hey Jen! Yes the beans have to be cooked first.
A friend made these the other day and shared w/ me they were Amazing.. Thanks for posting the recipe
Hey Chris! You are so welcome 🙂 Enjoy!
Its so hard to find black beans in Paris, can I replace them with chickpeas, lima or kidney beans?
Yes! I have used the chickpeas in this recipe and they turned out great 🙂
Everyone really likes these, I couldn’t get my peanut butter to stay on top, it fell through the middle of the thin batter. I had to double the sugar for my kids to eat it, and even then they thought it wasn’t sweet enough. But moving away from wheat does have a taste adjustment phase to it I think. I wanted to say thanks for posting this recipe, I think its going to be our families brownie recipe from here on out. I love how moist it is.
I used natural peanut butter for the swirl and I had the same problem, came out in globs and would not swirl into the brownie. Showed up in massive chunks. Should another type of peanut butter be used (i.e. kraft)?
Trying this tonight to see how it turns out.
Hi! I’m interested in baking these brownies. Does it require 2 cans of 15oz black beans?
Thank you!!
I just made these for the first time. They are incredibly delicious….so soft and chewy. My dream is to make recipes like this for my grandchildren. I want them to live a long and healthy life and they need to start by changing there diets….and I want to help them do that. Thank you so much for your recipes. I plan on making these for my grandchildren when I go visit them next month.
So great to hear 🙂 Thank you for sharing!!!
Hey Amy,
My husband is deployed and I’d love to send him some healthy snacks. It takes a week for my packages to get to him. If I seal these brownies up, do you think they’ll make it to him and still taste okay?
Hey Jesse!
Where these have no preservatives I don’t think they would make the journey.
Hi Amy, thank you for your recipes. I have been looking for healthy recipes just like these and was beginning to think they didn’t exist until I discovered your site. Thank you. I have made the brownies and love the taste but wanted to know if the texture is suppose to be soft? I didn’t really get the cake like texture mentioned by some persons. I used a blender and was just wondering if that affected the texture.
Hi Amy, thank you for your recipes. I have been looking for healthy recipes just like these and was beginning to think they didn’t exist until I discovered your site. Thank you. I have made the brownies and love the taste but wanted to know if the texture is suppose to be soft? I didn’t really get the cake like texture mentioned by some persons. I used a blender and was just wondering if that affected the texture.
Made these today…WOW!!!! BEST black bean brownies I have made to date! Used applesauce and for the PB swirl I just used plain melted PB. Will definitely make these again for a healthy, protein-packed dessert/snack!
Made these today…WOW!!!! BEST black bean brownies I have made to date! Used applesauce and for the PB swirl I just used plain melted PB. Will definitely make these again for a healthy, protein-packed dessert/snack!
So great to hear 🙂 Hope you are having a great day!
I stumbled upon this recipe while looking for a hummus recipe. I was so intrigued that I had to try it. I wanted to see if black bean brownies could really be satisfying. I have to say that I am blown away! They were best the day after I made them, and the longer they sat, the moister they got. It was also really cool that they filled you up! What kind of sweet treat does that?!?! I can’t wait to try more recipes and share these with my gluten and soy free friend. Now I have tons of things I can make that she will be able to eat. Thanks Amy!
That is so great Sarah! Glad you loved them!
I h e all the ingredients, except maple syrup!! 🙁 Can I omit?
i dont get the black beans but it looks good
Has anyone had any luck making these with stevia, xylitol, or erythritol in the brownie base? Amy, do you have any suggestions?
Excellent brownies!!!!! I fed them to my family and they couldn’t tell that they were made of black beans. My only suggestion, if time permits, is to buy uncooked black beans from a bag and sprout them 🙂
So glad your family loved them Haylee!
Just did this recipe, but couldn’t get the peanut butter enough smooth. I did the swirl twice with 2 different natural peanut butter but I had the same result. Any tips? But it was good anyway 🙂
Hi i want to make these with raw beans instead of canned beans. can u tell me how much quantity should i take for this recipe? want to make them tonight.
Please see above. The measurement of beans is listed beside
trying these right now…the beans stink! I hope they taste better than they smell…I will update you
signed,
a skeptic
Absolutely DELICIOUS…. seriously. .. no, seriously!!! I am the biggest skeptic and they are really good! I omitted the coffee altogether and used the applesauce instead of pumpkin (because I had it in the house) and I used regular peanut butter, next time I will try natural pb…yes, there will be a next time!
Love this chain of events! Thank you for sharing. So happy you enjoyed them!
Do you happen to have the nutrition information for these?
I couldn’t find cans of black beans at the supermarket. Are you able to give the black beans in grams? Thank you.
I made these last night but they were not sweet at all. I used 1/4 c of agave, I recommend adding more, or using sugar.
I made these quite excited by all the positive reviews. I added an 1/8c sugar in response to some reports of them not being very sweet. I have remained skeptical of the black bean brownie craze and I feel vindicated. These were not sweet, even with added sugar. They are strangely mushy, and certainly still do taste of beans. I remain certain that the only people who are ok with gluten free baked goods are those who have been gluten free so long they forget what good baking is.
I make these all the time and this my go-to recipe! Only thing I change is I use like 10 dates instead of maple syrup which I think makes them fudgier and delicious 🙂
awesome!!! Thank you!
What does the applesauce do? Texture, sweetness? Could I leave it out
?
Made these last night and everyone loved them. I did not tell people what they were made of until they ate them and everyone was shocked that it was beans. Awesome recipe!! Thank you.
So great to hear!!! Thank you for the love!!!
My brownies are in the oven. I’m getting so impàtient as I read the comments. I can’t wait to try these. 🙂
Made these today and they were delicious. My friends were surprised to find out they had black beans and pumpkin in them and no butter or oil. I made some small changes – instead of maple syrup and also the agave, I used date paste (soaked dates in water overnight and then blend into paste). I also added some hazelnut meal and reduced black beans a little. I also added maybe a tablespoon of melted cocoa butter to the peanut swirl mixture.