Flourless Peanut Butter Brownies

You wouldn’t guess these peanut butter brownies are actually healthy, flourless, Vegan and they can be gluten-free as they have all the gooey yumminess from a brownie but without the naughtiness.

Flourless Peanut Butter Brownies

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I absolutely love chocolate and for me brownies are one of the best things to make when I want a chocolate treat.

I’ve made a few variations of brownies which I have shared with you here and here and this brownie skillet. So as you can tell I love brownies.

Well actually I love brownies if they’re made healthier and not full of butter and sugar, and I’d love to tell you that these brownies are just that. They can be Vegan friendly (no eggs or butter here my friends), refined sugar free and flourless therefore they can be gluten-free too. Even with these tweaks, they are still everything that a brownie should be; they are chocolatey, gooey and so delicious.

My other brownie recipes are also healthier and delicious but they are missing a favourite ingredient of mine. I cannot believe I hadn’t missed this in my brownie recipes before…Peanut Butter! Of course! My partner tried these brownies and was pleasantly surprised at the subtleness of the peanut butter (he isn’t a big fan of the nutty stuff) but I’d be happy if there was double or triple of the stuff but I appreciate a) that’s a lot of fat and b) not everyone is such a fan!

These brownies make me happy knowing that you can still have a delicious treat and that it can be healthier, nutritious and plant-based without added ingredients that are not good for us. These brownies are simple to make and require your food processor, just one bowl and a baking dish. You can make these dairy-free by using a Vegan friendly dairy-free chocolate and gluten-free by using gluten-free oats. As with many baked recipes that are flourless (using oat flour instead) you will notice they can be heavy and dense which may not be to everyone’s tastes so you could use half oat flour and half wholemeal/spelt flour but I don’t mind the consistency so I make them flourless.


How To:

Firstly pre-heat your oven and line your deeper baking dish with parchment paper and set aside. In a food processor (I use this one) combine the bananas and black beans until they are smooth, then add the remaining wet ingredients. In a large mixing bowl, combine the dry ingredients and then add the wet ingredients to the bowl and stir to combine, but do not over stir the mixture as it will become tough and gummy. Gently stir and then stir through the chocolate chips/pieces. Place the batter in the baking dish and spread out evenly and up to the sides with a spatula, then add equal spoonfuls of the peanut butter and with a fork or toothpick, distribute around the batter so it is evenly spread. Bake in the oven until it is firm to touch (approx. 20 – 30 minutes). Remove from the oven and leave to cool as it will firm up even more. Once cool, place in the fridge to continue to firm up or eat immediately. Store in an air-tight container for a day or in the fridge for up to 3 – 5 days.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in @untaintedtastesinstagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo


Flourless Peanut Butter Brownies
 
Prep time
Cook time
Total time
 
Recipe type: Vegan, Gluten-Free
Cuisine: Dessert
Serves: Serves 8
Ingredients
  • 1 very ripe banana, mashed (just over ¼ cup)
  • ¾ cup cooked black beans
  • 2 flax eggs
  • ¼ cup maple syrup
  • 2 tbsp creamy smooth peanut butter
  • 1 tsp vanilla extract
  • ¾ cup oat flour
  • 2 tbsp cacoa powder
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp fine sea salt
  • ¼ cup dairy-free chocolate chips
  • 2 tbsp creamy smooth peanut butter, for topping
Instructions
  1. Pre-heat oven to 350F/180C/Gas Mark 4. Line a deeper baking dish with parchment paper and set aside.
  2. In a food processor, add the banana and black beans and process until smooth. Then add the remaining wet ingredients (except the peanut butter) and process until smooth and combined. Set aside.
  3. In a large mixing bowl, combine all the dry ingredients (except the chocolate chips) and then add the wet ingredients to the dry ingredients and combine but don't over stir. Then add in the chocolate chips and stir to combine. Add the batter to the baking dish and spread out evenly with a spatula making sure it is spread out to the sides. Then take spoonfuls of the peanut butter and blob over and spread out over the batter with a fork or a toothpick to create streaks or swirls evenly over the batter.
  4. Bake in the pre-heated oven for 20-30 minutes until firm to touch. Remove from the oven and set aside to cool on a cooling rack.
  5. The brownie will firm up on standing. Store in an air-tight container and place in the fridge for 3–5 days, though best when fresh but they also freeze well wrapped tight in film wrap.

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