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Black Bean & Peanut Butter Brownies

by Elisa Rossi
on 31st May 2017
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

Every time I make these brownies and I told people that they have black beans in it, they always look at me blankly and the reaction is always “what”?!

It might sound a bit weird but black beans work really well in brownies as they give them a fudgy and gooey consistency.

Black Bean & Peanut Butter Brownies

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The peanut butter adds an extra layer of richness making these brownies one of my favourite sweet treat.


  • 1 tin black beans, drained and rinsed
  • 2 tbsp milled flaxseeds + 5 tbsp of water
  • 3 tbsp melted coconut oil
  • 90g raw cacao powder
  • 4 tbsp agave nectar
  • 4 tbsp coconut sugar
  • 50g melted good quality dark chocolate
  • 3 tbsp smooth and runny peanut butter
  • 80g coconut butter
  • 180ml almond milk (for this recipe use a creamy, non dairy milk like almond, cashew or coconut milk, don’t use more watery one like rice or oat milk)
  • 1 tsp baking powder
  • Pinch of sea salt
Prep Time


  1. Preheat the oven at 180 degrees.

  2. Start by making the flax egg: place the flaxseeds in a small bowl and add the water. Mix everything well and leave it onto one side for about 5-10 minutes until you have a gloopy consistency.

  3. In the Ninja food processor add the drained and rinsed black beans. Blitz for a good minute until you have a smooth paste. Add the flax seed mixture, coconut oil, cacao powder, melted dark chocolate, agave nectar, coconut sugar, coconut flour, almond milk, baking powder, sea salt. Basically throw in all the ingredients apart from the peanut butter.

  4. Blitz everything together until you have a smooth and quite runny butter, if it’s too thick add a bit more almond milk.

  5. Line a brownie tin with some parchment paper and spoon the batter in the tin. With a spatula spread the mixture evenly. Add dots of peanut butter and swirl them around with a tooth pick or a teaspoon.

  6. Bake in the oven for 30-35 minutes. You want the edges and the top to be slightly dry and browned.

    Remove the tin from the oven and let it cool COMPLETELY (very important) before cutting the cake into squares.

  7. I like to dust them with extra cacao powder and a drizzle of peanut butter.

Elisa Rossi

I started my blog Happy Skin Kitchen after suffering of hormonal acne for few years. During this period I tried numerous creams and antibiotics and after seeing no improvements I decided to take the matter into my own hands and try to clear my skin through a more holistic approach. Since then I gradually moved to a mostly wholefood plant based diet which has proven to the best choice I made for my skin and my overall health as well.
Read more posts by Elisa Rossi