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Chocolate Peanut Butter Swirl Brownies

Deep, dark, fudgy & flourless chocolate peanut butter swirl brownies. 

peanut butter brownies

Ummm… hello peanut butter brownies!!!

These peanut butter brownies are based on my blog’s most popular recipe—the famous Black Bean Brownies—currently with over 2,000 positive reviews from readers all over the world who have made them with positive results.

The recipe has received so many love letters from readers that I’ve lost count!

They might just become your new favorite brownies.

No flour needed.

Just throw the ingredients into the food processor and blend until it turns into a thick and delicious brownie batter.

Try not to eat all of the brownie batter before you can get it to the pan – if you want to eat straight-up brownie batter, feel free to try my recipe for Chocolate Overnight Oats.

Then again, since these brownies are egg-free, it’s totally acceptable to skip the baking step altogether and eat the batter with a spoon.

Just saying…

peanut butter swirl brownies

You can also switch it up if you’d like, by swapping the peanut butter with almond butter, cashew butter, Sunbutter (for allergy-friendly) or any other nut butter you choose.

The peanut butter brownies can be gluten-free, dairy-free, grain-free, and completely vegan – and they are always a hit even with people who aren’t on a special diet.

It’s one of my go-to recipes when I need something to bring to a party, especially if I need a dessert last-minute, as I always have the ingredients on hand.

I hope you like them too!

Chocolate Peanut Butter Black Bean Brownies
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Chocolate Peanut Butter Swirl Brownies

Fudgy flourless chocolate peanut butter swirl brownies.
4.91/5 (23)
Total Time 14 minutes
Yield 9 – 12 brownies

Ingredients

  • 1 can black beans, or 1 1/2 cups cooked
  • 2 tbsp cocoa powder, plus optional 2 tsp dutch
  • 1/2 cup quick oats
  • 1/4 tsp salt
  • 1/3 cup pure maple syrup, agave, or honey
  • pinch uncut stevia OR increase maple syrup to 1/2 cup
  • 1/4 cup oil, or 1/3 cup peanut butter
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking powder
  • 1/2 cup to 2/3 cup chocolate chips – not optional (omit at own risk)
  • 1/4 cup nut butter of choice, or more as desired

Instructions

  • Preheat oven to 350 F. Line an 8×8 pan with parchment. Drain and rinse the beans very well, and pat dry. Combine all ingredients (except chips and 1/4 cup nut butter) in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture and taste will be much better in a food processor. Stir in the chips, then pour into a greased 8×8 pan. Gently warm the nut butter until it is easily stir-able, then drop spoonfuls onto the batter and swirl with a spoon. You can also sprinkle some chocolate chips on top for presentation. Bake on the center rack 14 minutes – let the still-undercooked brownies cool 10 minutes, then refrigerate overnight, during which time they firm up considerably and also taste much sweeter and richer! The trick is to serve the brownies first and then reveal the secret ingredient after people have already formed an opinion about the taste. No one who doesn’t know the secret beforehand can ever tell!
    View Nutrition Facts

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4.91/5 (23)

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Published on January 30, 2017

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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Reader Interactions

49 Comments

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  1. Tom McKinnon says

    These look delicious! I really like that there’s no flour involved, too. And using beans in desserts is something I haven’t heard of 🙂

  2. Lori says

    I am making these currently. I used the 1/4 cup coconut oil in the batter, 1/3 cup peanut butter on top. I was a little confused about the parchment and the “greased 8×8 pan” in the directions, so I skipped the parchment, and just used a little coconut oil to grease pan. They are baking now. Will post after we try them tomorrow night. Thanks!

  3. Stefanie says

    These are delicious! My 2 year old loves them and my husband couldn’t believe what they were made out of. They baked too mushy to eat though, so I left them in longer… any suggestions?

    • Kimberly Kelly says

      They are mushy when you take them out but you are supposed to leave them in the fridge over night and they turn out perfect when you take them out the next morning!

  4. Lori says

    They turned out great! We ate some after about 7 hours, then the rest the next evening. 4/5 children loved them!!! Thanks for the great recipes!

  5. Maria says

    Chocolate and peanut butter are my favorite flavor combo – ever. I love the soft-gooey texture of your black bean brownies so I bet I will love these too:) Excited to make them!

  6. Kara says

    I’ve been looking at your blog for a few weeks and this is the first recipe I’ve tried – soooo amazing! My coworkers also loved the brownies as well – they can’t believe that there’s no flour and that they contain black beans. I love peanut butter and chocolate as a flavor combo, so bonus! 😀

  7. Elizabeth says

    I have tried black bean brownies before, including a recipe by a well known chef. These are hands-down the very best–no contest! Thank you for the recipe.

    • Jason Sanford says

      You can always experiment, but they might not be as dark looking. Be sure to report back if you try!

  8. Allison says

    These brownies are fantastic! I just made them and ate an embarrassing amount. They are not nearly as pretty as your photo!

  9. Rebecca says

    If you use honey instead of maple syrup, when the recipe states to add “pinch uncut stevia OR increase maple syrup to 1/2 cup” should I increase the hone to half a cup since I am using honey instead of syrup?

    Thanks – love all your recipes I have made!

  10. Sally says

    I must admit, I was a little sceptical to make these, but HOLY MOLY they are divine. I used rice malt syrup as the sweetener and could probably even use half the amount next time and they would still be sweet enough.

  11. Lauren Cowin says

    I can’t wait to try these out! But not sure if when using dried black beans you use 1 1/2 cup measure of dried and then soak and cook….or 1 1/2 cup of soaked and cooked beans. I cant buy them in a can where I live. Help would be greatly appreciated ?

  12. Lieke says

    I made these brownies and they were super delish! Everyone i shared it with loved them. Really easy to make too. I added twice as much cacao and only 1/3 cup maple syrup (i like my treats really chocolaty and not too sweet), perfect! Mmmm fudgy 😀

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