These salted PB brownies are ridiculously good. They are fudgy, decadent, chocolatey brownie perfection with a peanut butter twist and flakey sea salt. They also happen to be vegan, gluten free, and free of refined sugars.
PLAN AHEAD TIP: These brownies are made with a base of black beans like my ‘Fudgy Rosewater Brownies’ so I highly recommend letting them cool fully after baking, and then putting them in the refrigerator for a few hours to firm up– this yields the best texture.
INGREDIENT TIP: Opt for a really quality creamy peanut butter here– the one I bought had only two ingredients, roasted organic peanuts and sea salt. It was so creamy and delicious and I was able to easily drizzle it on the brownies.
1 15 oz can of black beans (strained and rinsed thoroughly)
1/4 cup cacao powder
1/4 cup almond flour (can sub with oat flour)
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/3 cup peanut butter (can sub with sunflower seed butter if allergic to nuts)
1/2 cup coconut sugar (can sub with date sugar or brown sugar)
1/4 cup maple syrup (can sub with honey or other liquid sweetener)
1 teaspoon vanilla extract
1/3 cup chocolate chips (or more if you’d like!)
optional: 2-3 tablespoons worth of peanut butter for drizzling
optional: flakey sea salt for serving
I love how easy this recipe is, simply preheat your oven to 350 degrees F, then add all of the ingredients except the chocolate chips (no need to separate dry and wet etc.) to a food processor and puree into a batter. Fold in chocolate chips, then pour the batter in a parchment lined square baking pan (I used 8 x 8), drizzle with peanut butter (optional) then bake for 35 to 40 minutes— they may seem undone, this is okay and to be expected, don’t worry! They will firm up and become super fudgy after chilling. Serve with flakey sea salt.