.. with peanut butter swirl Yes, you can have your brownie and be healthy too
makes approx. 10 pieces
– 2 cans black beans (480-500g drained)
– 60g cacao powder
– 5 tbsp. maple syrup (or coconut sugar)
– 2 tsp. vanilla sugar (or 1 tsp. vanilla extract)
– 1 tsp. baking powder
– 6 tbsp. apple sauce #oilfree (or you can use coconut oil)
– 0.4 cup (1 dl) plant milk (I used almond milk)
– 80g dark chocolate (chopped) or chocolate chips (vegan of course)
– A pinch of salt
INGREDIENTS PEANUT BUTTER SWIRL:
– 2 tbsp. peanut butter
– 1 tbsp. maple syrup or water (optional)
Drain and rinse the black beans and pat them dry!
Add all the brownie ingredients, expect the chocolate, to a food processor or blender and blend it to a nice and creamy brownie batter. Mix in chopped chocolate or vegan chocolate chips.
Line a baking pan (I used a 27x18cm / 10×7-inch pan) with baking/parchment paper and pour in the brownie batter and spread the batter evenly.
PEANUT BUTTER SWIRL: Add some drops of peanut butter on top of the batter (if your peanut butter seems a little thick then mix it with a little maple syrup or water to thin it out) and swirl it with a knife or a chopstick.
Bake at 180C / 350F for 35-45 minutes.
Let the brownie cool COMPLETELY before cutting and serving it (the brownie is still pretty soft when hot but no need to worry it’ll become firmer as it cools off)
I highly recommend serving it with a little nicecream