No, it’s not dejá vú – if you were a visitor to my old blog, you have already seen this recipe before! I’d like to have this website be an archive of all of my recipes, so please bear with me while I re-upload a few of them. Maybe it will give you that push you need to actually try a few of them out (your taste buds will thank you, I promise).
Anyways, onto the brownies…these babies are subtly sweet, very fudgy, and absolutely delicious. The little health freak in me couldn’t help but add some black beans in there, but I promise you cannot taste them. Promise!
Black Bean Peanut Butter BrowniesPrint This
- 1 1/4 cup black beans
- 1/4 cup cacao powder
- 1/4 cup buckwheat flour
- 1/4 cup rice malt syrup
- 1/4 cup powdered peanut butter
- 4 tbsp plant milk, divided (I used almond)
- 2 tbsp ground chia or flax seed
- 1 tbsp cacao nibs, or vegan chocolate chips
1. Preheat oven to 350F.
2. In a food processor, combine the black beans, buckwheat flour, cacao powder, chia seeds, and rice malt syrup and blend until uniform.
3. Add in the cacao nibs and 2 tbsp of the almond milk and blend once more to combine.
4. Spread the mixture into a parchment paper-lined bread pan.
5. Mix the powdered peanut butter with the remaining 2 tbsp almond milk, then spread the mixture on top of the brownie mix.
6. Bake for 20-23 minutes. Let cool completely before slicing. Enjoy!
Cacao powder can be substituted for cocoa or carob powder // Rice malt syrup can be substituted for maple syrup or agave // If you do not have powdered peanut butter, regular will work as well
If you’re more of a visual person, you can check out my recipe video for these instead!