Bean-based brownies for those days when you’re craving something chocolatey but don’t want to go overboard.


Peanut Butter Swirl Brownies
Print Recipe
Bean-based brownies for those days when you're craving something chocolatey but don't want to go overboard.
Servings
18
Servings
18
Peanut Butter Swirl Brownies
Print Recipe
Bean-based brownies for those days when you're craving something chocolatey but don't want to go overboard.
Servings
18
Servings
18
Ingredients
  • 1 Can White Beans, Drained
  • 130 g Tinned Pumpkin, Unsweetened
  • 30 mL Butter Flavoured Coconut Oil
  • 10 mL Vanilla Extract
  • 165 mL Unsweetened Almond Milk
  • 125 mL Coffee
  • 60 g Truvia Baking Blend
  • 40 g Cocoa Powder
  • 5 mL Baking Powder
  • 2 mL Salt
  • 60 c Quick Oats
  • 90 g Chocolate Chips
  • 96 g PB2, Prepared
Servings:
Instructions
  1. Blend together - beans, pumpkin, oil, vanilla extract, almond milk & coffee. Set aside.
  2. Combine cocoa powder, baking powder, oats, salt & chocolate chips. Add to wet ingredients and mix until well combined.
  3. Pour into greased 12” x 18” baking pan.
  4. Drizzle prepared PB2 over brownie mixture & ‘swirl’ with fork.
  5. Bake at 375 until firm to touch
  6. Allow to cool, slice & enjoy.

If you don’t have access to a scale, please refer to the “GHGS Nutrition Tools – Grams per Volume Chart” for some common ingredients and their conversions (or check out Gourmet Sleuth).


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