Deep, dark, fudgy & flourless chocolate peanut butter swirl 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…
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 Swirl 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
Notes
Have you made this recipe?
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Sara | Last Night's Feast says
Yumm! These look delicious
Bianca Phillips says
I love your bean brownie/cookie/dessert recipes! So inventive and so healthy!!
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 🙂
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!
Suzette says
Hi katie:
These look great! Is there a way to use only stevia and no honey/maple syrup?
Dominika says
Hi Katie, love the recipe! What’s the się of a can of beans? And is coconut oil measured in liquid form?
Kathryn says
Hi! Use a 10.5 ounce can of beans, and yes, the coconut oil should be liquid 🙂
jordan @ dancing for donuts says
i’ve been following you for years – how did i miss these?!?! they look INCREDIBLE. my boyfriend and i are doing no-sweets february, but maybe if i can make a healthier version, we can cheat for a day 🙂
Horse names says
These look amazing! I absolutely love your recipes.
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!
Nina says
These were dessert tonight. So delicious!
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!
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!
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! 😀
Ellenor Davis says
These chocolate brownies are delicious looking! I made that recipe for my boyfriend and he liked it very much. I absolutely love your recipes. Thank you
Cassie Autumn Tran says
Oh. My. Lawd. The swirls on the brownies. I’m actually dying of hunger.
Robin Dextradeur says
Want to make these tomorrow wonder if natural peanut butter is okay to use??
Julie Dove says
Yup!
Jonathan says
These were very tasty but I wish they were fluffier, Any suggestions for making these less dense?
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.
Marry says
I was looking for a healthy dessert recipe. Then I discovered this blog. It was very helpful.
Sarah says
Hello! Can I use garbanzo beans for this?
Jason Sanford says
You can always experiment, but they might not be as dark looking. Be sure to report back if you try!
Allison says
These brownies are fantastic! I just made them and ate an embarrassing amount. They are not nearly as pretty as your photo!
Karyl | Karyl's Kulinary Krusade says
These look amazing! Kind of like Reeses’ cups…but a whole lot better
Jessi says
Wow, those brownies look so delicious!!! The perfect dessert for the whole family. Thanks for sharing:)
Angela says
Thank you for the recipe, great idea! I am sure my family will love it.
xoxo Angela
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!
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.
Pam says
How do these store? I want to take on a plane from CA to NY. Would they be ok in a suitcase for that long??
Jason Sanford says
Definitely okay to do that!
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 ?
Lauren says
Figured out it would be 230g of beans….worked out great ?
Lital says
This are my favorite black beans brownies and I make them regularly!! So good that they rarely last more than a few days before I polish them off!
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 😀
Freya says
As if brownies weren’t good enough already…you went and added peanut butter – HEAVEN! Can’t wait to try this out 🙂
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!?
Jason Sanford says
You can!
Gabby says
If you used white beans instead of black beans would it be more of a chocolate cookie taste rather than brownie?
Jason Sanford says
Sounds like a fun experiment! Be sure to report back if you try!
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.
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.
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.
Lauren says
Wow! Love this. Packed with healthy ingredients. Thank you.
Miko says
I just made these and plan to serve them tomorrow. Should I bring them to room temperature before serving or is it better to eat them cold?
Amanda says
I had trouble getting these to blend in the food processor. I have this one: https://www.amazon.com/Cuisinart-FP-8SV-Elemental-Processor-Silver-x/dp/B00LBZOYAK What type of blade are you using?
The batter tasted great though, will taste the brownies tonight!
Jason Sanford says
Should definitely be fine in a food processor, just use the regular blade (standard one) 🙂
Jason
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!
Jason Sanford says
Awesome, thanks for reporting back! 🙂
Jason
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!
Nidhi says
Your recipe is amazing…I tried it yesterday and everyone loved it…thank you so much for this wonderful healthy recipe😀