Chocolate Peanut Butter Brownie

By goinggrainless  

August 25, 2015

5.0 1
  • Prep: 10 mins
  • Cook: 30 mins
  • 10 mins

    30 mins

    40 mins

  • Yields: 12


Brownies Ingredients:

2 cans black beans, (rinsed and drained)

2 flax eggs (see not below to make flax egg or 2 regular eggs)

3/4 cup natural peanut butter

3 tsp coconut oil, (melted)

3 tbsp almond flour

1 tbsp tapioca starch

3/4 cup cocoa powder

1/4 tsp sea salt

2 tsp vanilla extract

3/4 cup raw organic cane sugar

2 tsp baking powder

Topping Ingredients:

1/2 cup raw cacao nibs or chocolate chips

1/2 cup natural peanut butter

3 tbsp coconut oil


Preheat oven to 350F degrees.

Lightly grease an 8″X8″ square pan (for thick brownies) or 8″x12″ (to make thinner brownies)– I used 8″ x 8″.

Prepare flax egg in a small bowl (see note below). Place in fridge for 5 minutes. Skip this step if you are using a regular egg.

In a for processor add blend all brownie ingredients until smooth.

Once you have a thick batter, evenly distribute into pan.

Top brownies with raw cacao nibs/chocolate chips. Then in the microwave melt coconut oil and peanut butter. Mix together pour + swirl with a knife onto the top of the brownies.

Bake for 30 minutes to 35 minutes.

Remove from oven and let cool for 30 minutes before removing from pan.

Store in an airtight container. Store in fridge or freezer to keep longer.

*Note* – To make 1 flax egg combine 1tbsp of ground flaxseed and 2 1/2 tbsp of water. Mix well and let sit for a few minutes.


1 Review


August 27, 2015

Sounds delicious. Will be making these after my holidays

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Chocolate Peanut Butter Brownie