Peanut Butter Swirl Vegan Black Bean Brownies

• Vegan
• Gluten free

• Produce

  • 1 15 oz. can Black beans

• Refrigerated

  • 1/4 cup Soy or almond milk, unflavored

• Condiments

  • 2 tbsp Peanut butter, creamy natural

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/4 cup Chocolate chips, vegan
  • 1/2 cup Cocoa powder
  • 1/3 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/4 cup Canola or coconut oil

Found on connoisseurusveg.com

Description

Ingredients

• 1-15 oz. can black beans, drained and rinsed
• 1/2 cup cocoa powder
• 1/3 cup granulated sugar (whatever kind you like, coconut, organic white sugar, I used turbinado)
• 1/4 cup canola or coconut oil
• 1/4 cup unflavored soy or almond milk
• 1 tsp. vanilla extract
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 2 tbsp. creamy natural peanut butter (or more, if you like)
• 1/4 cup vegan chocolate chips

Directions

• Preheat oven to 350°. Lightly oil an 8 inch x 8 inch baking pan.
• Place beans, cocoa powder, sugar, oil, milk, vanilla, baking powder and salt into a food processor bowl and blend until completely smooth, stopping to scrape down sides of bowl as needed.
• Spread batter evenly into prepared pan. Distribute a few dollops of peanut butter on the top of batter and swirl with a knife or chopstick. Sprinkle with chocolate chips.
• Bake until a toothpick inserted into the center comes out clean, about 22-24 minutes, until a toothpick inserted into the center comes out clean.
• Remove from oven and transfer to a cooling rack. Allow to cool completely before cutting.
• Cut into 9 squares and serve.