Vegan Peanut Butter Swirl Black Bean Brownies

• FOR THE BROWNIES:
• 15 ounces, weight Canned Black Beans, Drained And Rinsed
• 1/3 cups Maple Syrup
• 1/2 cups Cocoa Powder
• 1/4 cups Oats
• 2 Tablespoons Coffee
• 1 Tablespoon Coconut Oil
• 1 Tablespoon Peanut Butter (the Drippy, All-natural Kind)
• 1/4 teaspoons Salt
• 1-1/2 teaspoon Baking Powder
• FOR THE TOPPING:
• 1/4 cups Chopped Dark Chocolate
• 1/4 cups Peanut Butter

1. Preheat oven to 350u0b0F. Line a 7x11 (or 8x8) inch pan with parchment or nonstick spray.
2. Put all brownie ingredients into the bowl of a food processor or blender. Blend to combine, mixing until the oats have almost entirely disappeared. The batter will be very thick.
3. Spread batter into prepared pan. It will be a thin layer, but the brownies will rise a bit as they bake.
4. Sprinkle chocolate on top of batter. Then, dollop peanut butter across the batter. Using a spoon or spatula, swirl the peanut butter into the batter, leaving some big streaks visible.
5. Bake for 15-20 minutes, checking to make sure brownies do not overbake. Mine came out perfectly at 18 minutes. Let brownies cool completely before cutting and serving. Because these brownies have no flour, they will be very crumbly when warm. Allowing them to cool completely will result in a more firm brownie that you can easily pick up and eat.

black beans, maple syrup, cocoa, ubc, coffee, coconut oil, peanut butter, ubc, baking powder, ubc, ubc

Taken from tastykitchen.com/recipes/desserts/vegan-peanut-butter-swirl-black-bean-brownies/ (may not work)