Vegan Gluten Free Peanut Butter Swirl Brownies
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your repertoire, Vegan Gluten Free Peanut Butter Swirl Brownies might be a recipe you should try. One portion of this dish contains around 7g of protein, 12g of fat, and a total of 213 calories. This recipe serves 12 and costs 51 cents per serving. A mixture of sugar, baking soda, black beans, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe from Minimalist Baker has 8993 fans. It works well as a very reasonably priced side dish. From preparation to the plate, this recipe takes approximately 55 minutes. This recipe is typical of American cuisine. Taking all factors into account, this recipe earns a spoonacular score of 63%, which is solid. Try Peanut Butter Swirl Brownies – Low Carb and Gluten-Free, Vegan Peanut Butter Swirl Brownies, and Gluten-Free Vegan Walnut and Oat Brownies (Vegan, Gluten-Free, Grain-Free, Flourless, Dairy-Free, No Refined Sugar) for similar recipes.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 45 minutes
Ingredients:
1 1/2 tsp baking powder
1 tsp baking soda
1 15 oz. can ( - 1 3/4 cups) black beans, well rinsed and drained
3/4 cup cocoa powder (the higher quality the better)
3 Tbsp coconut oil, melted (or sub other oil)
1/3 cup dairy-free semisweet chocolate chips + more for topping
2 flax eggs (2 Tbsp flaxseed meal + 5 T water)
1/4 cup maple syrup or agave (or sub honey if not vegan)
1/2 cup salted natural peanut butter (smooth or creamy)
2 Tbsp powdered sugar
1/4 tsp sea salt
1/4 cup + 2 tsp raw sugar, ground to fine texture (or sub granulated)
1 tsp pure vanilla extract
Equipment:
food processor
baking pan
muffin tray
bowl
oven
toothpicks
knife
spatula
frying pan
Cooking instruction summary:
Preheat oven to 350 degrees.Lightly grease an 8x8 baking pan or a 12-slot standard size muffin pan (not mini).Prepare flax eggs by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.Add remaining ingredients through baking soda and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth.If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny. Add almost all of the chocolate chips and stir.Evenly distribute the batter into the 8x8 or muffin tins and smooth the tops with a spoon or your finger.Measure out peanut butter in a mixing cup and add in powdered sugar - mix to combine.To the brownie pan, add dots of the peanut butter powdered sugar mixture and swirl with a toothpick or knife. Sprinkle top with a few more chocolate chips or shaved chocolate.Bake for 20-26 minutes if using muffin tins, or 35-45 minutes if using an 8x8 dish. You want the top dry and the edges to start to pull away from the sides. It shouldn't be jiggly when shaken.Remove from oven and let cool for 30 minutes in the pan before serving. They will be tender, so remove gently with a spatula or fork. If they're too tender, let set in the freezer to stiffen so they're easier to lift out. The insides are meant to be very fudgy, so don’t be concerned if they seem too moist – that’s the point. Plus, they’re vegan so it doesn’t really matter.Store in an airtight container for up to a few days. Refrigerate to keep longer.
Step by step:
1. Preheat oven to 350 degrees.Lightly grease an 8x8 baking pan or a 12-slot standard size muffin pan (not mini).Prepare flax eggs by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
2. Add remaining ingredients through baking soda and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth.If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
3. Add almost all of the chocolate chips and stir.Evenly distribute the batter into the 8x8 or muffin tins and smooth the tops with a spoon or your finger.Measure out peanut butter in a mixing cup and add in powdered sugar - mix to combine.To the brownie pan, add dots of the peanut butter powdered sugar mixture and swirl with a toothpick or knife. Sprinkle top with a few more chocolate chips or shaved chocolate.
4. Bake for 20-26 minutes if using muffin tins, or 35-45 minutes if using an 8x8 dish. You want the top dry and the edges to start to pull away from the sides. It shouldn't be jiggly when shaken.
5. Remove from oven and let cool for 30 minutes in the pan before serving. They will be tender, so remove gently with a spatula or fork. If they're too tender, let set in the freezer to stiffen so they're easier to lift out. The insides are meant to be very fudgy, so don’t be concerned if they seem too moist – that’s the point. Plus, they’re vegan so it doesn’t really matter.Store in an airtight container for up to a few days. Refrigerate to keep longer.
Nutrition Information:
covered percent of daily need
