double chocolate pb swirl brownies
I’m not going to lie, I LOVE treats … mostly ones of the chocolate variety! & there’s nothing I love more then when they’re wellth approved (aka guilt free & delicious)! So in an attempt to satisfy & brownie craving, these double chocolate pb swirl brownies were created! These decadent brownies are
Ok, I know what you’re thinking, how can you make brownies that are rich, fudgy & unbelievably chocolaty … healthy?! The secret ingredient here are black beans! Yup, you read that right, beans! Now, before you start thinking how can black beans taste good in brownies just trust me! Once you make these wellth approved brownies you’ll never go back to the sugar-and-flour based brownies!
what you’ll need
1 15oz can black beans, rinsed & drained
1/2 cup coconut oil (I used Naked Coconuts), melted
2/3 cup cacao powder
1/4 cup nut milk
1/4 cup coconut sugar
1 tsp vanilla extract
1 tsp baking powder
1 cup dairy free chocolate chips
1/2 peanut butter or cashew butter
preheat the oven to 350.
In a high speed blender or food processor, combine black beans, melted coconut oil, cacao powder, egg, nut milk, coconut sugar, vanilla extract, & baking powder. Blend on high until smooth. Your may have to scrap down the sides. Once you achieve a smooth brownie batter, fold in the chocolate chips.
Line a 8x8 baking dish with parchment paper. Transfer the batter and smooth with a spatula.
In a small bowl, heat the peanut butter for 30-45 seconds to loosen it. If your peanut butter is oily, you may skip the step. Pour the peanut butter on to the top of the brownie mixture and use a knife to swirl the peanut butter into the brownie batter.
bake for 25-35 minutes, or until a toothpick comes out clean.
Cool, slice & serve!