½ cup+ 1 tbsFresh Blueberry Puree(see Instructions)
115.5oz canBlack Beans(drained and rinsed well!)
14g(1 tbs)Grapeseed Oil(or any other neutral oil)
64g(¼ cup)Natural Peanut Butter
Preheat your oven to 350 degrees Fahrenheit and spray an 8" brownie pan with cooking spray, set aside.
In a small bowl, stir together the flax and almond milk, set aside to gel up.
In a large mixing bowl, whisk together the erythritol, cocoa powder, quinoa flour, baking powder, baking soda, instant coffee and salt.
In a blender, puree blueberries and measure 1/2 cup + 1 tbs. Remove any leftover puree from the blender and add the 1/2 cup + 1 tbs back in. Add the beans, oil, vanilla extract and flax gel and puree until smooth.
In a small microwave-safe bowl, stir together the peanut butter and salt and microwave for 20 seconds, or until warm.
Pour the dry over the wet and fold together (batter should be thick). Scoop into the prepared pan and drizzle the warmed PB mixture over the brownie batter in lines. Make swirls by dragging a knife the opposite way of the PB lines.
Bake for ~55 minutes, or until surface is firm when tapped. Let cool in the pan for ~30 minutes, then transfer to a wire cooling rack. Slice when completely cool (I sliced them the same day, but they were somewhat delicate so I recommend covering the brownies with plastic wrap, leave them overnight and slice them the next day)
Feel free to fold in some chocolate chips or your favorite nuts!
Healthy Fudgy Peanut Butter Swirled Black Bean Brownies
Amount Per Serving (1 brownie)
Calories 150Calories from Fat 63
% Daily Value*
Saturated Fat 0.5g3%
* Percent Daily Values are based on a 2000 calorie diet.