Chocolate Peanut Butter Swirl Brownies (Dairy-free & Gluten-free)
Serves: 14
  • 1-15 oz can of black beans, drained and rinsed
  • 3 eggs
  • ¼ cup of oil, like coconut oil
  • ⅓ cup honey
  • 1 teaspoon pure stevia (or increase honey to ½ cup)
  • 1 teaspoon vanilla extract
  • ⅓ cup, sifted unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ cup peanut butter, melted (melt in microwave for 30 seconds)
  • 2 tablespoons semi-sweet chocolate chips (dairy-free, if you’re on a dairy-free diet)
  1. Line a 9” pan with parchment paper. Place all the ingredients (except peanut butter) in a blender or food processor and blend until there are no lumps. Pour into pan. Drizzle melted peanut butter over top of batter and swirl into mixture for a marbled effect. Sprinkle chocolate chips on top of batter. Bake in a preheated 350 degree oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. Cut in to 14 servings.
Nutrition Information
Serving size: 1 brownie Calories: 140 Fat: 8 g Saturated fat: 4 g Trans fat: 0 g Carbohydrates: 15 g Sugar: 8 g Sodium: 66 mg Fiber: 3 g Protein: 5 g Cholesterol: 40 mg
Recipe by Nutrition Twins at