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    You are here: Home / Dessert / Peanut Butter Swirl Vegan Black Bean Brownies

    LAST UPDATED: January 28, 2022 • FIRST PUBLISHED: July 3, 2016

    Peanut Butter Swirl Vegan Black Bean Brownies

    Jump to Recipe Print Recipe

    These fudgy vegan black bean brownies are rich, chocolatey, topped with a creamy peanut butter swirl, and taste like 100% pure brownie decadence (not beans!).

    Peanut Butter Swirl Vegan Black Bean Brownies

    I can't even begin to tell you guys how much I loved these brownies. Loved them! So much! Holy moly!

    Here's the thing: I have a hard time with brownie recipes. I don't know what it is, but they're a pain. It might have something to do with the fact that I tend to feel the need to come up with off-the-wall flavors and stir-ins and such, because we all have a basic brownie recipe, right? And in the case of most of my readers, you probably already have a basic vegan brownie recipe.

    Vegan Peanut Butter Swirl Black Bean Brownies

    So I made these more out of fun than anything, thinking pretty much that it's high time I got into the current millennium and tried some black bean brownies, like the rest of the internet.

    Unexpected things happened.

    One, this recipe was so easy to develop. It was super intuitive. Maybe I got lucky, but I threw some beans into the food processor along with a bunch of other ingredients until it tasted, looked, and felt like brownie batter. Magically, it worked out!

    Peanut Butter Swirl Vegan Black Bean Brownies

    Secondly, these were just maybe my favorite brownies ever. Fudgy, chocolatey, and not beany tasting at all. That's not to say the peanut butter swirl and chocolate chips on top didn't help (because how could they not?), but the brownies themselves are solid.

    I just whipped up a brand new batch for the holiday weekend, so I thought it was about time I got to sharing the recipe, in case any of you would like to do the same.

    Peanut Butter Swirl Vegan Black Bean Brownies
    Overhead View of Black Bean Peanut Butter Brownies on a Sheet of Parchment Paper
    3.9 from 10 votes
    Print

    Peanut Butter Swirl Vegan Black Bean Brownies

    These fudgy vegan black bean brownies are rich, chocolatey, topped with a creamy peanut butter swirl, and taste like 100% pure brownie decadence (not beans!).
    Course Dessert
    Cuisine American
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 9
    Calories 190 kcal
    Author Alissa

    Ingredients

    • 1-15 oz. can black beans drained and rinsed
    • ½ cup cocoa powder
    • ⅓ cup granulated sugar, whatever kind you like, coconut, organic white sugar, I used turbinado
    • ¼ cup canola or coconut oil
    • ¼ cup unflavored soy or almond milk
    • 1 tsp. vanilla extract
    • ½ tsp. baking powder
    • ¼ tsp. salt
    • 2 tbsp. creamy natural peanut butter, or more, if you like
    • ¼ cup vegan chocolate chips

    Instructions

    1. Preheat oven to 350°. Lightly oil an 8 inch x 8 inch baking pan.
    2. Place beans, cocoa powder, sugar, oil, milk, vanilla, baking powder and salt into a food processor bowl and blend until completely smooth, stopping to scrape down sides of bowl as needed.
    3. Spread batter evenly into prepared pan. Distribute a few dollops of peanut butter on the top of batter and swirl with a knife or chopstick. Sprinkle with chocolate chips.
    4. Bake until a toothpick inserted into the center comes out clean, about 22-24 minutes, until a toothpick inserted into the center comes out clean.
    5. Remove from oven and transfer to a cooling rack. Allow to cool completely before cutting.
    6. Cut into 9 squares and serve.
    Nutrition Facts
    Peanut Butter Swirl Vegan Black Bean Brownies
    Amount Per Serving
    Calories 190 Calories from Fat 92
    % Daily Value*
    Fat 10.2g16%
    Saturated Fat 2.2g11%
    Sodium 91mg4%
    Potassium 324mg9%
    Carbohydrates 22.6g8%
    Fiber 5g20%
    Sugar 10.6g12%
    Protein 5.5g11%
    Calcium 30mg3%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Garlicky Kale Burgers
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Mary Ellen @ VNutrition says

      July 04, 2016 at 12:36 pm

      I actually don't have a basic vegan brownie recipe! I need to get on that - maybe during the holidays I can play around with one a bit...but for now I'll be making these as nothing beats chocolate and peanut butter in my book!

      Reply
      • Alissa Saenz says

        July 05, 2016 at 9:50 pm

        Agreed! Chocolate and peanut butter anything is the best!!

        Reply
    2. Natalie | Feasting on Fruit says

      July 04, 2016 at 12:55 pm

      Whoa drool alert!! Big time mouthwatering chocolate magic here, you are making me want chocolate already and I haven't even had breakfast! They look so fudgey, it's about time i hop on the black bean brownie train too. And I have the same problem with developing brownie recipes, always trying to break new ground, but honestly I will never get tired of the classic flavors like pb and chocolate <33

      Reply
      • Alissa Saenz says

        July 05, 2016 at 9:57 pm

        Brownie recipes can be such a pain! But yeah, you can never go wrong with peanut butter and chocolate, so I'm happy with this one! :)

        Reply
    3. Chelsey says

      July 04, 2016 at 7:30 pm

      Good timing! My housemate and I were just talking about trying a black bean brownie recipe.

      Reply
      • Alissa Saenz says

        July 05, 2016 at 9:57 pm

        Awesome! I hope you both enjoy them!!

        Reply
    4. Jenna says

      July 05, 2016 at 9:02 am

      These are so easy and so good! Thank you!!

      Reply
      • Alissa Saenz says

        July 05, 2016 at 9:57 pm

        Glad to hear it! Thanks so much Jenna!

        Reply
    5. Genie says

      July 06, 2016 at 12:21 pm

      I am trying these today! Thank you?

      Reply
      • Alissa Saenz says

        July 10, 2016 at 10:42 am

        Enjoy! :)

        Reply
    6. Ellen says

      August 10, 2016 at 1:44 pm

      Can non-vegans tell these are made with black beans? I want to bring these as a healthy dessert to a party, but want to keep it a secret that they're made with beans! I think it would deter non-vegans from eating/enjoying them!

      Reply
      • Alissa Saenz says

        August 13, 2016 at 9:25 pm

        I don't think so. I served them to my family, and I don't think my dad would've gone near them if he thought they were made with beans! He enjoyed them though. :)

        Reply
    7. Jo-Ann says

      August 16, 2016 at 3:07 pm

      These look so good! I don't have a food processor though. Is that necessary or can I just use a beater to mix them?

      Reply
      • Alissa Saenz says

        August 18, 2016 at 9:58 am

        Thanks Jo-Ann! I wouldn't recommend using a mixer. Even with the food processor, it takes a bit of time to get the mixture perfectly smooth. A blender might work, but I haven't tried so I can't say for sure.

        Reply
        • Tori says

          August 16, 2017 at 8:11 pm

          I used my ninja blender and they blitzed up perfectly. I don't have a food processor so I normally try to stay from recipes that require one. It worked out perfectly though! However, I haven't tried them yet because they are in the oven. :)

          Reply
    8. Noelle says

      August 19, 2016 at 8:25 pm

      I have these in the oven right now. After the cool would I store them in the refrigerator or counter. Im making them for a birthday party tomorrow.

      Reply
      • Alissa Saenz says

        August 23, 2016 at 8:59 pm

        Nice! I hope you enjoy them!

        Reply
    9. Mackenzie says

      November 11, 2016 at 7:33 pm

      Mine are still in the oven after 30+ minutes and not even close to firm ?

      Reply
      • Alissa Saenz says

        November 14, 2016 at 10:24 am

        I'd take them out and let them sit. They firm up as they cool.

        Reply
      • Kaitlin says

        February 17, 2017 at 7:41 am

        Mine did the same thing and they never firmed up so we just ate them warm and a little mush but they tasted HORRIBLE!

        Reply
        • Kelsie says

          November 09, 2018 at 10:54 am

          2 stars
          Same here:/ I cooked for 25 min and they are jelly like.

          Reply
    10. Tami Hart says

      November 22, 2016 at 12:03 pm

      Hi. These look fantastic. Do you have the nutritional information for these brownies?

      Reply
      • Alissa Saenz says

        November 22, 2016 at 9:20 pm

        Thank you! I don't, but this is a great tool for that if you'd like to take a crack at it yourself.

        Reply
    11. Pam says

      November 28, 2016 at 8:59 am

      Oh no, I've ran out of peanut butter, but I have tahini, so going to try that instead XXXXXXXXX

      Reply
      • Alissa Saenz says

        November 29, 2016 at 9:22 am

        I bet tahini would be delicious!

        Reply
    12. Max says

      December 30, 2016 at 8:08 am

      Hi! Do you think these would work with kidney beans? It's actually quite hard to find black beans in Germany ?

      Reply
      • Alissa Saenz says

        December 30, 2016 at 8:46 am

        I haven't tried this with kidney beans, but I'm pretty sure I saw a kidney bean brownie recipe on Pinterest, so I might work!

        Reply
    13. Kaitlin says

      February 17, 2017 at 7:40 am

      I just baked these yesterday and they were terrible! They looked and smelled so much better than they actually tasted. There was a strong sour black bean taste to them that the chocolate did not cover up. It was really sad because at first taste they are good but as you keep chewing the black bean taste comes through strong. I do not recommend.

      Reply
    14. Amanda says

      March 31, 2017 at 4:43 pm

      I followed the recipe and mine are not baking, they just stay gooey (which is still delish!). Any suggestions/thoughts as to why they aren't baking?

      Reply
    15. Kate says

      July 02, 2017 at 3:08 pm

      So mine would not set. I baked for 40 mins and they are still like pudding. What did I do wrong? This is my first vegan brownie so I am not sure if I put it back in and bake it even longer if it will set.

      Reply
    16. Annie says

      August 29, 2017 at 6:59 pm

      These were delicious!! I made them for a coworker and everyone LOVED them. She could not tell at all that they were made with black beans. I tried to make them again but in a bigger pan, just to see if the consistency was better or worse, and it was worse. So don't go with a 9x13 pan! Follow the recipe.

      Reply
      • Alissa Saenz says

        September 01, 2017 at 9:19 am

        Awesome!! I'm so glad they were a hit!

        Reply
    17. Max says

      February 11, 2018 at 8:44 pm

      Thanks for the recipe. Unfortunately, my brownies became more like a blob than anything else. The only difference between mine and the recipe was I used non dairy butter rather than coconut oil. Any suggestions? Thanks.

      Reply
    18. El says

      February 28, 2018 at 2:40 pm

      1 star
      We thought these were not great. The black bean taste persists and dominates the recipe. We were disappointed.

      Reply
    19. Hannah Wolfe says

      April 02, 2018 at 12:17 pm

      5 stars
      These are so good, thanks for sharing! I added two scoops of hemp protein to mine. I also baked them in nine square silicone baking cups that I sprayed with cooking spray. Turned out great!

      Oh, and I used my ninja blender, too, not a food processor!

      Reply
      • Hannah Wolfe says

        April 02, 2018 at 12:18 pm

        *nine individual square silicone baking cups

        Reply
      • Alissa Saenz says

        April 04, 2018 at 9:30 pm

        I'm so glad you enjoyed them!! And good to know the blender worked - I've had a few people ask about that!

        Reply
    20. Dave says

      April 17, 2018 at 10:24 pm

      5 stars
      Loved these!

      Reply
    21. Stephanie says

      May 29, 2018 at 10:01 pm

      5 stars
      Made this and even my non-vegan coworkers loved them! I subbed maple syrup for the sugar and it was perfect! I also used a blender in place of a food processor!

      I baked mine for ~30 minutes and they were still goey but they were still delicious!

      Reply
      • Alissa Saenz says

        June 02, 2018 at 2:23 pm

        Awesome!! I'm so glad they were a hit!

        Reply
    22. Puja Ganatra says

      July 01, 2018 at 8:53 pm

      I’ve made these at least a dozen times now! I have a basic brownie recipe but I actually prefer making these over anything else. They’re amazing! Even my non-vegan coworkers enjoyed them :)

      Reply
      • Alissa Saenz says

        July 01, 2018 at 9:44 pm

        That is awesome!! I'm so glad you're enjoying them!

        Reply
    23. Susi says

      February 11, 2019 at 1:36 am

      5 stars
      my hubby just made these for me - he used canola oil instead of coconut oil, and golden sugar - they are sooooo very good; we served them with sliced, sugared strawberries

      Reply
      • Alissa Saenz says

        February 17, 2019 at 8:53 pm

        I'm so glad you like them! Thanks Susi!

        Reply
    24. Margaret says

      February 15, 2019 at 9:48 am

      5 stars
      Any tips on making these oil free? They are delicious otherwise!

      Reply
      • Alissa Saenz says

        February 17, 2019 at 8:38 pm

        I'm glad you like them! Applesauce might work - I'd love to hear how it works out if you try!

        Reply
    25. Kirsten says

      February 25, 2019 at 9:06 pm

      4 stars
      We had a similar issue with the brownies not getting firm. I left them in the oven for over 30 mins, and let them firm up in the fridge over an hour before trying to slice. I'm wondering if it's a difference in brand of beans?
      The flavor was wonderful, we scooped them into bowls and served with vegan whipped cream and sprinkles. Nobody knew they had beans, not even my husband, who hates beans. I will try again soon!

      Reply
      • Alissa Saenz says

        March 03, 2019 at 5:04 pm

        Hmmm...it could be that! I'll have to experiment with some different brands of beans. In any event, I'm glad they were a hit!

        Reply
    26. nm says

      March 04, 2019 at 2:34 pm

      followed the recipe exactly and ended up baking them for more than 40 minutes at which point I gave up. disappointing waste of ingredients..

      Reply
    27. Jenny says

      March 08, 2019 at 11:42 am

      4 stars
      I used dried black beans (soaked and then boiled), coconut oil, and tahini instead of peanut butter. They were also very soft/mushy at 22-24 minutes but firmed up fine, and now that they are cool they are delicious and not too sweet, if a bit dry/dusty. I prefer a moister/fudgier brownie (maybe canned beans would be better, or beans boiled a bit longer) but overall they are still very good, not beany at all, and will probably be gone sooner rather than later... thanks!

      Reply
    28. Georgina Cullman says

      April 19, 2019 at 3:30 pm

      do you think this would work without the peanut butter? I have a nut allergy in my family.

      Reply
      • Alissa Saenz says

        April 21, 2019 at 6:32 pm

        They should work just fine without the peanut butter. Enjoy!!

        Reply
    29. Alice says

      June 20, 2019 at 9:33 pm

      Can I use erythritol for my sweetener? Im worried that it will effect the consistency.

      Reply
      • Alissa Saenz says

        June 23, 2019 at 4:13 pm

        I'm afraid I'm not sure! I think it would work, but I haven't tried it myself so I can't be certain.

        Reply
    30. Alison Campany says

      February 15, 2020 at 1:54 am

      3 stars
      It seems there isn’t much feedback regarding how so many peoples’ never firmed up to a brownie consistency. I followed the recipe perfectly and they never got beyond a goo. It’s a delicious goo, but goo just the same. Thoughts?

      Reply
      • Alissa Saenz says

        February 15, 2020 at 10:34 am

        It could be a few things: first, they'll probably be soft in the middle until they cool. Even regular brownies don't firm up completely in the oven. Also, make sure you're rinsing and draining the beans well. That little bit of extra liquid can make a big difference. You can also try different brands of beans - some tend to be softer (and thus have higher water content) than others. I hope that helps!

        Reply
        • Alison Campany says

          February 15, 2020 at 12:47 pm

          Thank you

          Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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