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Chocolate Peanut Butter Swirl Brownies

4.92 from 25 votes

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!

Secretly Healthy Peanut Butter Swirl Brownie Recipe
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Chocolate Peanut Butter Swirl Brownies

Fudgy flourless chocolate peanut butter swirl brownies.
Total Time 14 minutes
Yield 9 – 12 brownies
4.9 from 25 votes

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

Notes

Also be sure to try these Sweet Potato Brownies.
 

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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Published on January 30, 2017

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52 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 😀

  13. Heather says

    Have you ever froze these? It would be super to pull these out as a decadent treat! They are one of the best brownies I’ve ever made-bar none. Thank you for this extraordinary recipe!?

      • Beth Woodworth says

        These taste amazing! Is the batter suppose thick? I didn’t “pour” the batter into the pan, but more like “smeared” it 🙂 i followed the recipe to a T. Not sure what i did wrong. lol.

  14. TT says

    I made this and it was fudgy HEAVEN, Katie is a goddess! I used olive oil instead of vegetable oil and had to add more maple syrup in order for my blender to work. I also sweetened the peanut butter (I’d bought unsweetened/unsalted) with some coconut sugar and maple syrup to taste. Couldn’t believe how incredibly moist and fudgy the texture was and how well the flavors balanced after a night in the fridge. Best brownies EVER.

  15. Ilene says

    Your black bean brownie recipe was great! They were a big hit with my family and friends. I doubled it the second time I made them because they all prefer thick brownies. Used organic steal cut oats because that’s what we had. Used all maple syrup, no sugar. Mixed in my vitamix. Same size pan and still same cooking time. Will try some of your other recipes soon.

      • Amanda says

        Never mind! At the time, the batter didn’t look that well blended but the final product was great. I served it to a group of people and none of them knew that these had beans or that they were even “healthy”. Very impressed!

  16. Theresa says

    Delicious! I feel good eating these brownies because I know they’re much healthier than traditional brownies, being that they’re made mostly of black beans. Thanks Katie!

  17. Nidhi says

    5 stars
    Your recipe is amazing…I tried it yesterday and everyone loved it…thank you so much for this wonderful healthy recipe😀

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