healthier fudgy peanut butter cup brownies
Healthy brownies, I’ll tell ya hwhat, with double the fudge sauce and a nice handful of soul-nourishing peanut butter cups. Comfort food with a better-for-you slap in the ass.
When at first I sampled these out to J, I didn’t mention I used black beans in the batter. I let him take a bite, enjoy the chocolatey implosion, and waited to see if he identified any taste undertone he couldn’t set a finger upon. Nope. Nothing. Nada. Evidence, then, that these brownies can fool even the most highly ranked brownie connoisseur.
Black bean brownies aren’t a new invention, but these guys are new to FMG and new to your tastebuds, and certainly warrant a sampling or five. Swirls of creamy peanut butter add a special, salty, nutty infusion right in the center of a rich cocoa batter. Basically, a Reese’s with a fudge shell. And of course, what would peanut butter cup brownies be without actual peanut butter cups sprinkled overtop?
We can’t be too meticulously clean around here, can we? Least not in this case.
These brownies involve natural sweeteners, plant-based fats, and at least for me a lower propensity to a massive sugar crash if I accidentally eat a few instead of my allotted one. I will say, I enjoyed a bit more than a fingerful of batter and did not feel bloated up like I do sometimes when I dive too deep into my prebaked versions of anything I create. In general, that’s a lesson you’d think I might learn by now, but nah.
Bean You In the Face
Black beans, that is.
I really recommend a food processor for this step to prevent chunks of beans from infiltrating your batter. Black beans are undetectable when smoothed out by the blades, but a less than stellar puree job will certainly give away your secrets. In a not so pleasant way, I’d argue. So either invest in a good food processor or plan to spend inane amounts of time mashing by hand. Possible, but not pleasant.
Drain and rinse the black beans, then pour into the bowl of the food processor along with melted coconut oil, maple syrup, instant coffee – not essential, but a nice way to up the chocolate essence of the brownies – and vanilla extract. Blitz until smooth. Some of the black bean skin might remain in tact, but it will not leave residue once the other ingredients are added and the brownies baked.
Batter Up!
Next, grab a big bowl and crack a few eggs inside. Whisk up until the eggs froth and bubble, a good minute or two. This creates that fudgy texture we know and love.
Pour the black bean mixture in with the eggs and whisk together, then cocoa powder and salt. Stir until just combined. Fold in dark chocolate chips. The batter will be relatively thick, but pourable.
Prepare a 9 x 9 inch pan with parchment, leaving some to overhang the sides. Pour half the batter into the pan. Spoon globs of peanut butter over the layer of batter and swirl with a butter knife. Finish with the rest of the batter. Smooth it out as best you can with a spatula.
Bake 30-35 minutes until set. Cool in the pan for 15-20 minutes, then lift onto a wire rack to cool completely. Or, set the whole pan in the freezer for 15 minutes until cooled, if you’re in a hurry.
Ice, Ice, Baby
Finish off these puppies with a big smattering of fudge icing. I made a double batch for mine since the icing is just plain dope, but if you prefer a thinner layer, halve the amounts listed below.
All the icing entails is cocoa powder, melted coconut oil, maple syrup, vanilla, and salt. Beat the combination until glossy and smooth. Pour over the cooled brownies and spread across to each corner and nook. Sprinkle with peanut butter cups, and set the brownies in the fridge for 10-15 minutes to set the icing before slicing. Ayyyy, rhyming.
The shorter duration in the fridge creates a crackle on the very top of the icing, but keeps the inside creamy. Sort of an ole fashioned frosting method, and quite addicting. Think chocolate shell meets hot fudge. Yo.
I’d like to know if anyone tries these with egg alternatives, like flax or chia seeds. If it works well, these would be perfect for those avoiding animal products. I just have yet to find success in vegan egg methods, though I know they can work really well with a few tweaks and twinges.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
More peanut butter and chocolate goodies:
Giant Peanut Butter Rocky Road Cookie Pie
Salty Pretzel Chocolate Peanut Butter Cup Bars
healthier fudgy peanut butter cup brownies
Ingredients
- 1 can black beans, drained and rinsed
- 1/4 cup coconut oil, melted
- 2/3 cup maple syrup
- 2 tsp instant espresso (optional)
- 2 tsp vanilla extract
- 3 eggs, at room temperature
- 3/4 cup cocoa powder
- 1/2 tsp kosher salt
- 1/2 cup dark chocolate chips
- 1/2 cup creamy peanut butter
- 1/2 cup chopped Reese's cups
fudge icing
- 1 cup cocoa powder
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- pinch kosher salt
Instructions
- Preheat the oven to 350. Line a 9 x 9 inch baking pan with enough parchment to overhand the sides.
- In a food processor, whip the black beans, coconut oil, maple syrup, instant coffee (if using) and vanilla until very smooth. Bits of black bean skin are okay, just no chunks.
- In a large bowl, vigorously whisk the eggs until frothy and bubbly, about 1-2 minutes. Mix in the black bean mixture, then the cocoa powder and salt until just combined. Fold in the chocolate chips.
- Pour half of the batter in the prepared cake pan. Dollop spoonfuls of peanut butter on the batter and swirl with a knife until fairly evenly distributed. No need to be perfect. Spread the remaining batter overtop. It's ok if some peanut butter peeks out.
- Bake 30-35 minutes until the center is set and an inserted toothpick emerges mostly clean. Remove from the oven and cool 20 minutes in the pan, then lift the parchment carefully and set on a wire rack to cool completely. Alternatively, you can place the whole pan with the brownies in the freezer for 15 minutes to expedite cooling.
- When the brownies are cooled, beat together the cocoa powder, maple syrup, coconut oil, vanilla, and salt for the icing. Spread the icing over the brownies with a spatula. Top with chopped peanut butter cups. Set in the fridge for 15 minutes to harden the icing, then cut into 12-16 squares and serve.
