I love peanut butter. I love it so much that I try not to keep it in my house because I know I will attack it with a spoon and believe me, it never has a chance. It’s one of those foods I have the hardest time keeping to a proper serving size. So when my partner came home with a container of peanut butter I asked him to hide it from me.
It didn’t work. When there’s a will, there’s a way and I knew there was peanut butter in the house. I found his not so great hiding spot (behind the toaster) within a few minutes. Poor guy, he actually thought he could hide it in the kitchen.
Anyway, I realized my best hope at not devouring the entire container of peanut butter was to bake with it. And bake with it I did!
Peanut Butter Swirl Brownies
Moist, rich chocolate brownies swirled with a creamy peanut butter mixture. These are so delicious no one will ever know that the secret ingredient is beans!
- 1/2 cup dates
- 1/2 cup all natural peanut butter
- 1/2 cup navy beans, mashed
- 1/2 cup unsweetened non-dairy milk (I used almond)
- 1/4 cup coconut sugar (any granulated sugar will work)
- 1 tbsp vanilla extract
- 1/2 cup cocoa powder
- 1/4 tsp baking soda
- 1/8 tsp sea salt
Peanut Butter Swirl-
- 1/4 cup all natural peanut butter
- 1/4 cup navy beans, mashed
- 2 tbsp unsweetened non-dairy milk (I used almond)
- Pre-heat oven to 350 degrees. Line 8 x 8 baking pan with parchment paper.
- Place dates in a 1/2 cup dry measuring cup and pour hot water over them until the measuring cup is full. Let sit for 5-10 minutes (depending on how hard dates are).
- Add peanut butter, beans, non-dairy milk, coconut sugar and vanilla to a food processor or blender (I used my Magic Bullet) and blend until combined. Add the soaked dates and the soaking water and blend again until smooth.
- In a medium bowl mix together cocoa powder, baking soda and salt.
- Pour the blended mixture (from step 3) into the bowl (from step 4) and stir until combined.
- Pour into lined 8 x 8 baking pan and set aside.
- Prepare the peanut butter swirl my adding the peanut butter, beans and non-dairy milk to a food processor or blender (I used my Magic Bullet) and blend until smooth.
- Using a spoon drop spoonfuls of peanut butter swirl batter randomly over the brownie batter.
- Insert a butter knife into the center of a peanut butter swirl blob (right down to the bottom of the pan) and pull the knife away from the blob in a swirl-like pattern. Repeat until all of the peanut butter swirl blobs have been cut/ swirled into the brownie batter.
- Bake for 45 minutes and let cool completely in the pan before cutting and serving.
- Enjoy and share with your friends/family!
And there you have it, how I solved my peanut butter predicament. For the record, I could have easily eaten all of these brownies myself. I was able to restrain myself, however, and brought some to share with my friends at work. I think they appreciated the brownies much more than they would have appreciated me bringing a jar of peanut butter and spoons!
Calories: 115.5, Fat: 6.6 g (1.2 g saturated), Carbohydrates: 12.7 g, Fiber: 2.8 g, Sugar: 6.5 g, Protein: 4.4 g
Nutritional information is based on a serving size of 1 brownie, 1/16th of recipe. Nutritional information was calculated using this.
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UPDATE! This recipe was shared at Slightly Indulgent Tuesdays, Gluten-Free Wednesdays, Healthy Vegan Fridays, Gluten-Free Fridays, Whole Food Fridays, Allergy-Free Wednesdays, My Meatless Mondays, Fat Tuesdays, Make Your Own Mondays, Tasty Traditions, Thank Your Body Thursdays, Potluck Party, Fresh Bites Friday, Natural Living Mondays, Real Food Wednesdays, Wonderful Food Wednesday, Simple Lives Thursday, Fight Back Friday, Whole Food Wednesdays, Full Plate Thursday, Melt in Your Mouth Mondays, Wellness Weekend, Tuesday Greens, Healthy 2Day Wednesdays, Tasteful Tuesdays, Tried and True Recipes, Mostly Homemade Mondays, Try a New Recipe Tuesdays, Eco Kids Tuesday, Simple Meals Friday and All My Bloggy Friends.