Peanut butter is probably my favorite thing in the world. If you put a jar in front of me and left me alone with that jar, it would be gone by the time you got back. Since peanut butter and chocolate is one of my favorite combinations, this recipe is one of my new favorites.
This recipe is sort of an accident. I was over at Ambitious Kitchen attempting to make her amazing chickpea blondies, but I realized halfway through I was fresh out of chickpeas! So instead of giving up, I made a few adjustments to this recipe to make this delightful batch of brownies.
Ingredients
- 2 tbsp chia seeds + 6 tbsp water
- 1 15 oz can of black beans, rinsed
- 1/2 cup smooth peanut butter
- 1/3 cup maple syrup or agave
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 heaping tbsp cocoa powder
- 1/2 cup cacao nibs or chocolate chips (or mix-ins of choice)
Directions
Preheat your oven to 350ยบ. Combine the water and chia seeds in a food processor, and blend them together for about thirty seconds. While you are waiting for the chia seeds to gel up (about five to ten minutes), Open and rinse your black beans in a strainer and measure out the other ingredients. Combine all ingredients but the chocolate chips in your food processor until everything is smooth. Fold in the chocolate chips and scoop out into a greased muffin tin or brownie pan. Bake for 20-25 minutes (it's okay if they are a still a little gooey) and let cool for 20 minutes before serving.
I adore these brownies! Not only are they flourless, but the chia seeds add a ton of fiber, and between the black beans and the peanut butter, these guys are loaded with protein and give you a great energy boost. Aside from the chocolate chips, this recipe is free of refined sugars, so feel free to have as many as you like with a tall glass of almond milk. Enjoy!