Brownies…I remember first time trying a brownie on an airplane, on my way to Mexico last year. My immediate thought was “I could eat this every day!”. Believe it or not, that airplane brownie was pretty darn good, probably because being full of cr@p. And yes, I have never had a brownie in 13 years of living in Canada. True fact.
I love dark chocolate and I love peanut butter. Who doesn’t?! A few months ago I developed black bean brownie recipe, which is a big hit with my family, friends and readers. Nobody would ever guess they are eating black beans, just like with no bake black bean brownies. Kids are clueless too! And the brownies taste delicious and are not weird at all! You know how food substitutions are so popular in 2014?! So, black bean brownies are a real deal!
These healthy peanut butter brownies are fudgy, sweet and full of baked peanut butter bits. The deeper you push the peanut butter as you are swirling, the more peanut butter taste you get with every bite. And these guys look like baby tigers, don’t they?! Super pretty and healthy!
No flour, processed sugar or butter. Gluten free as well. All there is – black beans, applesauce, egg whites, dates, cacao powder and peanut butter. Whole foods full of nutrients and antioxidants. If you are looking for completely guilt free brownies, try my vegan protein brownies.
Because we are using organic/natural peanut butter, it’s important to melt it on a stovetop. Do not microwave or try to dilute it with water or milk – won’t work, I tried. Since this peanut butter doesn’t have any hydrogenated oils added, just warm it up enough so it’s pourable and swirlable. I like to create new words and I don’t care. Sprinkle a few tablespoons of chocolate chips.
These healthy peanut butter brownies were delish! Not as fudgy as my original black bean brownies because I used egg whites instead of eggs and small dates instead of Medjool. Using soft and meaty Medjool dates really makes a big difference. Many readers also have used prunes and I see how that works because they are so meaty and rich in flavour. So, try to buy Medjool dates.
As weird as it may sound, I mostly enjoy these brownies cold. The best part is that they are healthy! I get a chocolate fix and have a snack at same time. Enjoy and be healthy – life is too short to live in restriction or eat unhealthy. Instead, cook healthy and live in balance.
Be happy with yourself and your life! Do what you love and makes you happy. I mean good things.:) Every morning I wake up and feel so blessed in many ways. I get to spend time with my wonderful family and eat brownies. I can go to work and make money. I have a roof over my head and hot shower. Being able to hug my kids and know they are safe…I couldn’t have asked for more. Watching the events in Ukraine breaks my heart and makes me feel like I have won a lottery ticket 14 years ago coming to Canada. I wish the world was more kind… Anyways, these brownies are amazeballs!
- 14 oz can black beans, drained & rinsed
- 1/2 cup egg whites (2 large eggs or flax egg replacer)*
- 1/2 cup applesauce, unsweetened
- 10 - 12 Medjool dates or prunes, pitted (1/2 cup packed)**
- 2 tbsp brewed coffee (optional)***
- 1 tsp pure vanilla extract
- 1/2 cup cacao powder or cocoa powder****
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup organic/natural peanut butter, unsalted
- 2 tbsp chocolate chips (I use Enjoy Life)
- Cooking spray (I use Misto)
- Preheat oven to 350 degrees F. Line 8 x 8 square baking dish with parchment paper and spray with cooking spray. Set aside.
- Add all ingredients, except chocolate chips and peanut butter, to a powerful blender or food processor and process until smooth. Pour batter into prepared baking dish and level with spatula.
- In a small pot over low heat, whisk peanut butter until melted and smooth. Drop spoon-fulls on top of batter and sprinkle with chocolate chips. Using butter knife make deep swirls, "sinking" some peanut butter into the batter. Bake for 30 minutes. Remove from the oven and let brownies cool for 5 minutes in the baking dish. Holding onto the parchment paper flaps carefully transfer brownies to a cooling rack and let cool for 30 minutes before slicing. Cut into 16 squares and enjoy warm or cold (I love these cold!).
I used egg whites to keep the fat content down because peanut butter is high in fats.*I found Medjool dates lend richer and sweeter results than regular smaller dates. Prunes worked great as well! Smaller dates are OK to use, add about 15, but brownies have less richness and fudginess.***Morning or instant coffee works. It's OK to skip it but it does help bring out the chocolate flavour.****Cacao powder is less processed than cocoa powder but any would work.
Servings Per Recipe: 16
Amount Per Serving = 1 brownie:
Total Fat: 4.7 g
Cholesterol: 0.0 mg
Sodium: 106.6 mg
Total Carbs: 22.5 g
Sugars: 14 g
Dietary Fiber: 3.4 g
Protein: 4.8 g
WW Points+: 4