Dark Chocolate Peanut Butter Brownie Recipe

Dark Chocolate Peanut Butter Brownies

Adapted from Minimalist Baker

Cook time: 50 minutes
Yields: 12 brownies (in an 8x8 pan)

Equipment:
‍8x8 baking pan
Non-stick spray
Food processor

Ingredients:
15oz (1 can) cooked black beans (unsalted) - rinsed & drained
1/4 cup water
1 tsp vanilla extract
1/4 cup maple syrup
3 tbsp coconut oil, melted
3/4 cup cocoa powder
2 tbsp flaxseed meal
1/4 cup coconut sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt

Topping:
1/2 cup peanut butter (smooth or chunky)
2 tbsp maple syrup

Directions: 
1. Preheat your oven to 350F, and lightly grease an 8x8 baking pan.
2. In a small bowl, combine the peanut butter & maple syrup - mix well until the maple syrup is well incorporated into the peanut butter. Set aside.
3. Drain & rinse your canned black beans - set aside. If you can’t find a can of unsalted black beans, make sure you rinse them REALLY well! May need a few rounds of rinsing to get rid of the super salty flavor.
4. Using a double boiler OR in the microwave, melt the coconut oil - set aside.
5. In the food processor, combine the black beans, water, vanilla extract, maple syrup & coconut oil - blend until the beans are broken down and the liquids have been incorporated, about 1 minute.
6. Scrape down the sides of the bowl, then add in the remaining dry ingredients - cocoa powder, flaxseed meal, coconut sugar, baking powder, baking soda & salt. Blend until smooth, scraping down the sides of the bowl as needed, another 1-2 minutes.
7. If the batter is too thick, add 1 Tbsp of water at a time until the batter is thick like frosting, but not runny.
8. Pour the brownie batter into your greased 8x8 baking pan - use a spatula or the back of a spoon to spread the batter into an even layer.
9. Using a small spoon, dollop the sweetened peanut butter on top of the brownie batter. Use a paring knife or a toothpick to swirl the peanut butter topping in the batter.
10. Bake for 35 minutes until the top looks dry & the brownies have started to pull away from the edges slightly.
11. Allow to cool at least 30 min in the baking dish before serving - the inside will be gooey & tender! Store in an airtight container for up to 3 days, and refrigerate for up to 7 days. These also make a great freezer treat! (ice cream sandos!)