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Chocolate Brownies with Peanut Butter Swirl

Hi Everyone,

Happy Monday to you!!  I thought we should start the week out with something sweet, rich, decadent and sticks to the roof of your mouth goodness!  Did I mention low-calorie and healthy?  Do I have your attention now?

Look at that chocolate, oh my gosh these brownies are so good!!!  They are the kind of brownies that goes with a glass of milk!  The creamy peanut butter on top makes these brownies stand out like no other!  But what makes these brownies healthy?  How can something so chocolaty be low-calorie and good for you?  My secret ingredient is black beans.  TRUST ME!!!!  I am a chocoholic and you do not taste the black beans at all!!  My Husband, you know the one who eats a pound of chocolate in a sitting, had no idea!  I did make black bean brownies before and nobody knew I used black beans.  Read that post and you’ll see Little Jenny almost fell over when I told her they were black beans.

Another thing with these brownies is they are gluten-free.  I didn’t use any flour.  In comparison to my last black brownie recipe, I didn’t use any oil.  These brownies are made with canned pumpkin.  Between the beans, pumpkin and peanut butter, they are really rich and I’m not kidding, you need a cup of coffee or milk when you have one.  You’ll love it!!

The day I made them, I thought they tasted wonderful, but I did get a hint of pumpkin taste.  But then I refrigerated them in an airtight container and the next day they tasted even better and I didn’t taste the pumpkin at all!!  The flavor was even better!  Brownies are normally best the first day, but I am loving these on the 2nd day, they didn’t make it to day three.

The one thing about the brownies is that they turn out kind of a dull color, but once refrigerated they are shiny  glossy and look perfect.  I really wish I took a picture for you, on the second day.  Here is what they looked like when they came out of the oven.  I love the swirl.

Chocolate Brownies with Peanut Butter Swirl
Prep time
Cook time
Total time
A healthy, rich, decadent, chocolaty brownie with peanut butter swirls.
Serves: 16 Brownies
  • 1 15 oz can black beans, rinsed and drained
  • ¾ cup egg substitute or 3 eggs
  • ½ cup pumpkin (not pie filling)
  • ¾ cup unsweetened cocoa powder
  • 1tsp baking powder
  • 1 tsp vanilla extract
  • ¾ cup NuNaturals Presweet Tagstose or ½ cup brown sugar
  • ¼ cup semi-sweet chocolate chips ( I used mini chocolate chips)
  • ⅓ cup peanut butter
  • Cooking spray
  1. Preheat oven to 350F
  2. Spray an 8 x 8 brownie pan with cooking spray; set a side.
  3. In a food processer or blender add all the ingredients, except chocolate chips and peanut butter. Process until smooth.
  4. Fold in chocolate chips
  5. Pour batter into prepared pan and drop little globs of peanut butter and swirl with a knife (if Peanut Butter is to thick, heat in the microwave for 10 seconds). Bake for 30 - 35 minutes, insert a toothpick, if it comes out clean, brownies are done.
  6. Leave in pan to cool before cutting.
Calories per Brownie using NuNaturals: 99.5, Fat: 3.9, Cholesterol: 0, Sodium: 64.7, Potassium: 85.8, Carbs: 19, Fiber: 2.8, Sugar: 3.6, Protein: 4.6

Calories per Brownie using Sugar: 110, Fat: 3.9, Cholesterol: 0, Sodium: 64.7, Potassium: 85.9, Carbs: 16.3, Fiber: 2.8, Sugar: 9.9, Protein: 4.6
Nutrition Information
Serving size: 1 Brownie

So would you dare try black bean brownies?  Please do, I’ promise you will be surprised.  I am really loving these brownies and honestly no one will know.

Now what to do with the left over pumpkin?  I’m thinking it’s time for a pumpkin frappe or maybe pumpkin bread?  It seems late in the season for pumpkin, but I don’t think I could ever tire of pumpkin!

Have a great week everyone!






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