I bet you were reading this title and were like, “Oh yum! Peanut Butter… I love Peanut Butter. Fudge? Bring it on! Black Beans….WTF?!”
Hold your horses and open your mind. I am not trying to poison your taste buds.
If you saw my post last week about Mr. Chow’s birthday, then you know that I recently made the most delish black bean brownie recipe ever. They were so good that my male friends at the party had no idea they were made of protein-packed, fibrous legumes.
Well, I went one step further and adapted this ingenious recipe when I was home over the holidays to add in my favorite ingredient: peanut butter.
I also made a few adjustments to make these babies even fudgier (is that a word?) for the picky eaters in my family. I figured, the fudgier they were, the less likely my fam would ask questions and I would have to reveal the deep dark, beany truth.
They turned out great, and my sister (who eats whatever she wants) actually chose to eat these over some of the more high calorie treats in the house.
Peanut Butter Fudge Black Bean Brownies
15 oz can Low-Sodium Black Beans
1/2 C. Almond Flour
1/4 C. Coconut Oil
1/2 C. Honey
2 T. Cocoa Powder
1/2 C. Dark Chocolate Chips
2 tsp. Vanilla
2 tsp. Baking Powder
Sprinkle of Salt
1/4 C. Peanut Butter
1. Preheat oven to 350.
2. Rinse the beans and then combine everything together in a food processor, except the chocolate chips.
3. Once the batter is smooth, stir in the chocolate chips.
4. Pour into a greased 8 x 8 pan.
5. Warm the peanut butter if needed and then drizzle over the batter. Use a spoon to swirl into the batter.
6. Bake for 15-18 minutes.
7. Let cool for about 30 minutes.
Total Calories: 160, 4.5 grams of protein (makes 12)
We served these up to Santa on Tuesday night.
The protein gave him so much energy, he finished up his deliveries early (unlike UPS & FedEx) and then hit the gym. If you see a buff dude with a white beard scaling your chimney next year, you know who to thank.