This recipe was inspired by the leftover jar of black beans I found in the fridge. It's an excellent option for diabetics, pre-diabetics, or anyone who wants to reduce their sugar intake while still satisfying a sweet tooth. This is a super easy recipe for when your fridge is near empty and overdue for shopping. From doing research that inspired this recipe, I've explored yet another of the many versatile ways to make vegan brownies! Who knew you could turn black beans and quinoa into a delicious decadent brownie? I hope to dedicate future blogs to showing you some of the other ingredients you can combine to make fudgy brownies and flourless brownies!
Vegan Peanut Butter Brownies
Dairy-free, egg-free, refined sugar-free, gluten-free
Yield: 12 brownies
Prep Time: 5 mins
Bake Time: 30 mins
Total Time: 35 mins
1 can (15oz) black beans, drained and rinsed (or approx. 1 1/2 cooked)
2 flax eggs (2 tbsp flaxseed meal + 6 tbsp water)
1/3 cup quinoa flour
2 tbsp melted coconut oil
3/4 cup unsweetened cacao powder
1 1/2 tsp baking powder
2 tbsp date syrup
1/4 cup plant milk
2 tbsp applesauce
dairy-free dark chocolate, chopped
Preheat the oven to 350 F. Grease 12-cup muffin tin and set aside.
In a small bowl, whisk together the flax egg and let rest for a few minutes to gel.
Once the flax mixture has reached a gelled, egg-like consistency, add to food processor along with the remaining ingredients (except for peanut butter). Blend until turned into a thick, smooth texture.
Distribute the batter between the muffin tins, filling to 3/4 of the way.
You may place a chunk of dark chocolate on top of each brownie or bury in the middle.
Drizzle a teaspoon amount of peanut butter onto each brownie.
Bake for approx. 30 mins until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 mins before removing.
Enjoy with a glass of milk!
Did You Try This Recipe?