I've been on a mission to make black bean quinoa brownies since practically the start of my blogging days – over 4 years ago! I can't tell you how many times I have purchased a can of black beans for the sole purpose of making brownies, but something else always seemed to trump them. They'd find their way into another recipe, or I'd add them on top of a salad for extra protein only to realize again, that my brownies didn't happen.
Well I finally made it happen and I even added a big ol' dollop of peanut butter on top. Can't go wrong with that combo!
And call me crazy, but I think it's high time we enjoyed some chocolate. What has it been, like two weeks? We all know that just won't do!
So brownies it is.
I've been safe guarding this recipe for a little while now because I wanted to find the perfect time to share it. I was contemplating doing it during the holidays, but that's cookie season.
I think after the New Year, when everyone is trying to stick to a healthy diet and even lose some weight in the process, it only made sense to tempt you with brownies, right?
Okay, yes. It sounds mean, but please know I would never tease you with this super decadent treat if there wasn't a good reason.
I love making desserts healthy, you know that, but this recipe is even more extreme than normal (extreme in only good ways!).
Not only are these brownies gluten-free and packed with quinoa, they're also vegan and sugar-free. Oh and not to mention they're made with black beans and have a scoop of peanut butter on top, so they're filled with protein and healthy fats.
They're pretty much the healthiest brownies on the planet.
And they taste damn good.
The only sweetener I used in this recipe was stevia. The base of the brownies is a mixture of beans, flaxseed eggs, cocoa powder and quinoa flour. We have a touch of coconut oil, almond milk and a little applesauce (and baking powder, of course).
10 ingredients (with the peanut butter), around 30 minutes to bake, totally guilt-free and New Year's Resolution friendly. Because let's be honest here…as healthy as we are, everyone likes a little treat from time to time. Now you can indulge your chocolate craving without sacrificing your diet in the process!
I told you I would never tease without a reason 🙂
Sugar-Free Peanut Butter Quinoa Brownies
- 1 15 oz can black beans, drained and rinsed
- 2 flax eggs 2 tablespoons flaxseed meal + 6 tablespoons water
- 3 tablespoons melted coconut oil
- 1/4 cup quinoa flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 - 1 1/2 teaspoons stevia to taste
- 1/4 cup almond milk
- 2 tablespoons applesauce
- 10 -12 teaspoons peanut butter optional, for topping each brownies
- Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin and set aside.
- In a small bowl, whisk together your flax egg ingredients and let rest for a few minutes to gel.
- Once gelled, add to the bowl of a food processor along with the remaining ingredients (minus peanut butter). Process until smooth about 1 - 2 minutes. You want the mixture to be on the thicker side, not runny like typical brownie batter - a little less so than frosting.
- Evenly distribute the mixture between your muffin tins, filling about 3/4 of the way full.
- If using the peanut butter, scoop 1 teaspoon of peanut butter onto each brownie.
- Bake on the center rack for 25 - 30 mins until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 20 - 30 minutes. Carefully remove them from the pan and finish cooling on a wire rack.
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