Thursday, 30 January 2014

Peanut Butter Chocolate Brownies - Vegan & Gluten Free

First thing first I want to state that I am not currently Vegan or Gluten Free.  That being said I LOVE experimenting with new healthy recipes and challenging myself in the kitchen.  These brownies just looked all around amazing so I decided to give them a go. The result was satisfyingly fudgy and absolutely delicious!

 This recipe is courtesy of Minimalist Baker my favorite blog for Vegan desserts!

Vegan Gluten Free Peanut Butter Swirl Brownies


  • 1 15 oz. can (~ 1 3/4 cups) black beans, well rinsed and drained
  • 2 flax eggs (2 Tbsp flaxseed meal + 5 T water)
  • 3 Tbsp coconut oil, melted (or sub other oil of choice)
  • 3/4 cup cocoa powder (the higher quality the better)
  • 1/4 tsp sea salt
  • 1 tsp pure vanilla extract
  • 1/4 cup maple syrup or agave (or sub honey if not vegan)
  • 1/4 cup + 2 tsp raw sugar, ground to fine texture (or sub granulated)
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup salted natural peanut butter (smooth or creamy)
  • 2 Tbsp powdered sugar
  • 1/3 cup dairy-free semisweet chocolate chips + more for topping


1. Preheat oven to 350 degrees.

2. Lightly grease an 8×8 baking pan or a 12-slot standard size muffin pan (not mini).

3. 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.

4. Add remaining ingredients through baking soda and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth.

5. 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.

6. Evenly distribute the batter into the 8×8 or muffin tins and smooth the tops with a spoon or your finger.

7. Measure out peanut butter in a mixing cup and add in powdered sugar – mix to combine.

8. 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.

9. Bake for 20-26 minutes if using muffin tins, or 35-45 minutes if using an 8×8 dish. You want the top dry and the edges to start to pull away from the sides. It shouldn’t be jiggly when shaken.

10. 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.

11. Store in an airtight container for up to a few days. Refrigerate to keep longer.


1 comment:

  1. These look so good! My mom cooks a lot of vegan, gluten free baking and I find most of the time you can't even tell the difference!