Cocoa Peanut Butter Brownies
September 17, 2019 by Ginger Hultin MS RDN
When my husband heard I was making black bean brownies, he was appalled. I’ve had them many times before so I knew that they don’t taste “beany” and if you didn’t know they’re in there, you’d never be able to tell. I know it sounds a bit weird – beans in brownies – but it’s actually awesome. Black bean brownies aren’t enough for me though; I needed another element soooo I added peanut butter and jelly. I had so much luck with my recent Peanut Butter and Jelly Granola (winner recipe!), that I decided to make Cocoa Peanut Butter Brownies for you.
Beans in Dessert?
Black bean brownies are a genius creation. Beans blend well and are very moist with a nice texture in a baked good. They’re neutral in taste so the brownies don’t taste like… beans. Other ingredients – especially sweet ones – take over with the cocoa for flavor and the beans mainly contribute to the consistency.
My clients always say “I forget about beans.” Beyond black bean brownies, beans are so versatile and delicious. A wonderful plant-based protein, you can simply add them into soups or on top of salads or you can get more creative, weaving them into recipes. I’m all about beans in quesadillas and tacos or as a base for my favorite chili. Don’t forget about beans, and don’t forget about lentils. Whether you’re a vegetarian or not, beans are a healthy addition to the diet. And they’re delicious.
Making the Cocoa Peanut Butter Brownies
The black beans
The dark color of black beans signals a special type of antioxidant linked to boosting overall health. Plus, beans are packed with fiber, which supports your gut health and helps keep things moving. They add a nice bit of protein to balance out the carbohydrates in the recipe.
The peanut butter
In these Cocoa Peanut Butter Brownies, the peanut butter really brings some balance by adding healthy fats and protein. It’s salty and savory, offering a different taste that helps cut the sweetness. Plus, peanut butter isn’t just about flavor—it’s packed with heart-healthy fats, a good dose of protein, and even some vitamin E and magnesium. So, not only does it create that perfect sweet-and-salty combo, it also adds a nutritional boost.
The jam
The jam is an unexpected addition to brownies and makes them really delicious though I cut back on the portions listed in some other similar recipes because I found that the double sweet was too much. You have to be really careful with jam because so much of the time fruit is a secondary ingredient to sugar or corn syrup. Read the labels carefully to ensure that your jam is made mostly of fruit and, if it has sweetener added, it’s fruit juice concentrate instead of a bunch of sugar.
Serving the Cocoa Peanut Butter Brownies
I made these Cocoa Peanut Butter Brownies for a peanut butter and jelly-obsessed friend but they’d be really fun for a kid’s birthday party, to take to the office as a treat, or to pack in a lunch to brighten someone’s day. They’re a bit gooey so it’s not as easy as cutting them and serving them like a regular brownie. I suggest considering serving them warm, in a bowl perhaps, and with some vanilla ice cream.
Cocoa Peanut Butter Brownies FAQs
Can I make them vegan?
Yes! Just swap in some vegan butter or even coconut oil, and double-check that your chocolate chips are dairy-free. Semi-sweet or dark chocolate chips are usually a safe bet.
Are they gluten-free?
Be sure that you choose gluten-free oats not because oats contain gluten but because they are often cross-contaminated upon processing. The gluten-free label ensures that you won’t get any gluten exposure.
Can I use a different type of nut butter?
Definitely! Almond butter or cashew butter would work well, too. It’s all about finding your favorite flavor combo or accommodating for any allergies.
How do I store the Cocoa Peanut Butter Brownies?
Store them in an airtight container in the fridge for up to a week. If you like them warm, just pop them in the microwave for a few seconds before serving.
Have you made black bean brownies before? Let me know your tips and tricks for making them taste delicious. Some of my other favorite dessert recipes – healthy-ish – are my Gluten Free Cherry Clafoutis, Rose Poached Berries with Honey and Vanilla, or Lemon Tapioca Pudding, Chocolate Coconut Haystacks.
Cocoa Peanut Butter Brownies
Ingredients
Black Bean Brownies
- 2 tablespoons cocoa powder
- 1/2 cup quick oats
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup chocolate chips
- 1 15- ouce can black beans rinsed very well and drained
- 1/2 cup maple syrup
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
Topping
- 1/4 cup creamy peanut butter
- 1 tablespoon softened butter
- 1 teaspoon vanilla extract
- 1/3 cup strawberry jam
Instructions
- Preheat the oven to 350 degrees. Spray a 9x9 inch pan lightly with oil.
- Add all ingredients (cocoa powder through vanilla extract) to a large blender or the bowl of a food processor and blend until a wet dough is formed. Pour batter into prepared baking pan.
- Melt the peanut butter and butter for 1 minute in a microwave-safe bowl. Blend together well then swirl into brownie batter.
- Swirl 1/3 cup of jam in a different direction with a butter knife, through the peanut butter, trying not to touch the sides of the pan as the jam will burn.
- Bake for 33-36 minutes until a tooth pick comes out clean when inserted into a middle brownie section. Let cool (brownies are gooey), then cut and serve.
Nutrition
Ginger Hultin,MS, RD, CSO
Thanks for visiting! If you're struggling with a cancer diagnosis, autoimmune condition, gut health problems, or even a medical mystery, nutrition can make a HUGE difference in your day-to-day life. I run a virtual, concierge private practice where I partner with my clients over time to help them improve their health through nutrition. Be sure to visit the blog for easy, plant-based, anti-inflammatory recipes and our "Resources" page for a variety of self-paced programs, books, e-books, and nutrition podcast episodes.
