These Peanut Butter Chocolate Black Bean Brownies are a surprising, fudgy treat that hides a can of black beans in a rich, chocolatey batter. They are dense and moist with a nutty peanut butter flavor and melty chocolate chips throughout. They smell of cocoa and toasted peanut, and the texture is chewy with a soft center. This recipe is quick, simple, and a great way to sneak extra fiber and protein into dessert.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 9 squares
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 200 kcal
- Protein: 7 g
- Carbohydrates: 20 g
- Fat: 11 g
- Fiber: 3 g
- Sugar: 12 g
- Sodium: 120 mg
Why Make This Peanut Butter Chocolate Black Bean Brownies
These brownies are quick, pantry-friendly, and a little healthier than classic brownies because they use black beans for structure and moisture instead of most of the flour or butter. They deliver intense chocolate and peanut butter flavors with a fudgy, dense bite. They are great for busy weeknights, potlucks, or when you want a comfort dessert with extra fiber and protein. If you like chewy, rich brownies with a hint of nuttiness, this recipe will satisfy that craving.
How to Make Peanut Butter Chocolate Black Bean Brownies
You make these brownies by pureeing black beans with eggs and peanut butter to form a smooth batter, stirring in cocoa and sweetener, folding in chocolate chips, and baking until set. The batter is thick and glossy. Baking briefly gives a fudgy center; a few extra minutes will create a firmer, sliceable brownie. Cool fully before cutting so the texture firms up and slices cleanly.
Ingredients:
- 1 can black beans, rinsed and drained
- 2 large eggs
- 1/2 cup peanut butter
- 1/4 cup cocoa powder
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chocolate chips
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper so the brownies lift out easily. Rinse and drain the canned black beans well to reduce any canned flavor and excess sodium.
Step 2: Mixing
In a food processor, combine the rinsed black beans, 2 large eggs, 1/2 cup peanut butter, 1/4 cup cocoa powder, 1/4 cup honey or maple syrup, 1 tsp vanilla extract, 1/2 tsp baking powder, and 1/4 tsp salt. Blend until the mixture is very smooth and glossy, scraping the sides once or twice. Stir in 1/2 cup chocolate chips with a spatula so they are distributed through the batter.
Step 3: Baking
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until the edges look set and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter). For a fudgier center, check at 25 minutes; for firmer brownies, bake toward 30 minutes.
Step 4: Finishing
Let the brownies cool completely in the pan on a wire rack—about 30–45 minutes—so they firm up. Once cool, lift them from the pan using the parchment (or invert if greased) and slice into 9 squares. Serve at room temperature or slightly warmed for melty chips.
How to Serve Peanut Butter Chocolate Black Bean Brownies
Serve these brownies plain or with a scoop of vanilla ice cream for contrast. They pair well with coffee or a cold glass of milk. For a special touch, drizzle a little melted peanut butter or chocolate over the top, or sprinkle flaky sea salt before serving. Warm them briefly in the microwave for 10–15 seconds to make the chips gooey.
How to Store Peanut Butter Chocolate Black Bean Brownies
- At room temperature: Store in an airtight container for up to 2 days.
- In the refrigerator: Keep in an airtight container for up to 5 days. Bring to room temperature or warm slightly before serving.
- In the freezer: Wrap squares tightly in plastic wrap and place in a freezer bag or container for up to 3 months. Thaw overnight in the fridge or at room temperature for an hour.
Expert Tips for Perfect Peanut Butter Chocolate Black Bean Brownies
- Rinse the beans well. This removes canning liquid and reduces any metallic taste.
- Use natural or creamy peanut butter for the smoothest texture. If your peanut butter is very thick, warm it briefly so it blends easily.
- Don’t over-blend. Blend until smooth, but stop once it’s homogeneous. Over-processing can warm the batter too much.
- Check doneness by feel. The center should be set but slightly soft; it firms as it cools.
- For a richer chocolate flavor, use Dutch-processed cocoa or add a tablespoon of instant espresso powder to deepen the taste.
- If you need a nut-free version, swap the peanut butter for sunflower seed butter. Taste may vary slightly but the texture stays fudgy.
Delicious Variations
- Peanut Butter Swirl: Drop tablespoons of extra peanut butter on top of the batter and swirl with a knife before baking.
- Nutella or Chocolate-Hazelnut: Replace half the peanut butter with Nutella for a hazelnut twist.
- Salted Caramel: Drizzle salted caramel over cooled brownies and sprinkle with sea salt.
- Cherry Chocolate: Fold in 1/2 cup chopped dried cherries or fresh pitted cherries for a fruity note.
- Vegan Option: Replace eggs with 1/4 cup applesauce plus 1 tbsp ground flaxseed mixed with 3 tbsp water (let sit 5 minutes) and use maple syrup instead of honey.
Frequently Asked Questions
Q: Will I taste the black beans?
A: No, not strongly. When blended with cocoa, peanut butter, and sweetener, the black beans add moisture and structure without a noticeable bean flavor. Rinsing them well helps too.
Q: Can I make these gluten-free?
A: Yes. This recipe is naturally gluten-free as written because it has no wheat flour. Always check labels on peanut butter and chocolate chips to ensure they are certified gluten-free if you need to avoid cross-contamination.
Q: Can I use a blender instead of a food processor?
A: Yes, a high-speed blender can work. You may need to add the beans in batches and scrape the sides. A food processor usually gives a slightly thicker batter that’s easier to handle.
Q: Can I reduce the sugar?
A: You can reduce the honey or maple syrup, but the brownies will be less sweet and may be denser. Try reducing to 3 tablespoons and taste the batter before baking; you can add a few extra chocolate chips for sweetness.
Q: How do I prevent brownies from sticking?
A: Line the pan with parchment paper with an overhang on two sides. Grease the pan lightly before placing parchment. This makes lifting the brownies out simple and clean.
Q: Can I add nuts?
A: Yes. Stir in 1/3–1/2 cup chopped peanuts, walnuts, or pecans for crunch.
Q: What’s the best way to reheat a single square?
A: Microwave for 10–15 seconds until just warm. You can also warm in a low oven (300°F / 150°C) for 5–7 minutes.
Conclusion
These Peanut Butter Chocolate Black Bean Brownies are an easy, satisfying dessert with fudgy texture, rich chocolate, and a nutty peanut punch. They are quick to make, pack fiber and protein, and are adaptable to many diets and flavors. If you want more ideas or a similar recipe for inspiration, check out Peanut Butter Black Bean Brownies – Sprinkles & Sea Salt. Give them a try—you might be surprised how delicious healthy-feeling brownies can be.
Print
Peanut Butter Chocolate Black Bean Brownies
- Total Time: 35 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Surprisingly fudgy brownies made with black beans that are rich in chocolate and peanut butter flavor, offering a healthy dessert option.
Ingredients
- 1 can black beans, rinsed and drained
- 2 large eggs
- 1/2 cup peanut butter
- 1/4 cup cocoa powder
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
- In a food processor, combine black beans, eggs, peanut butter, cocoa powder, honey or maple syrup, vanilla extract, baking powder, and salt. Blend until smooth and glossy.
- Stir in chocolate chips with a spatula.
- Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes until edges are set.
- Let cool completely before slicing into 9 squares.
Notes
For a nut-free option, replace peanut butter with sunflower seed butter. Adjust sweetness by reducing honey/maple syrup if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 12g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
