I love chocolate, but I’ve never been a huge fan of brownies. And I’ve never baked brownies before.
Until NOW that is!
Ever since I got my Instapot I’ve been trying to put it to good use. I don’t make full dinners in it, but rather cook one off ingredients. For example I’m all about saving money and making my own cooked beans instead of buying canned beans. And I also like to cook sweet potatoes in it as well, cause they cook up in 15 minutes.
One day while scrolling through my online recipe collection I saw a brownie recipe I saved years ago from the Cooking for Kiwi And Bean Blog. They were fudge brownies made with sweet potatoe and black beans!
What?? Fudge & brownies all in one, AND made with a vegetable and beans and no refined sugar? Sign me up! (I realize that some of you may be cringing at the thought of putting sweet potato and black beans in brownies, but hear me out!)
But only once I got putting the ingredients in the bowl did I realize that I only had half of the cacao powder that the recipe called for. (You know when you really want to eat what you’re baking NOW, but you can’t continue because you didn’t read the recipe fully and didn’t plan on running out of an ingredient you usually always have on hand? Yup, it was one of those nights!)
Anyways, I had to think fast and so I replaced my missing half of the cacao powder with peanut butter powder and went merrily on my way finishing the recipe.
And low and behold, I created the most amazing tasting chocolate peanut butter fudge brownie recipe ever. With the help of the original recipe creator of course!
The kids loved them, and so did my friends.
And guess what? No one will guess that there’s sweet potato and black beans in them either!
I’ve had my family and friends devour these babies, so try em and let me know how you like them ok?
Ingredients:
- 1 cup cooked black beans (if using canned make sure to drain and rinse)
- 1 cup mashed sweet potato (see note below)
- 1 tsp baking powder
- 1/2 tsp himalayan salt
- 1/3 cup + 2Tbsp Canadian maple syrup
- 1/3 coconut oil melted
- 1 tsp vanilla extract
- ¼ cup unsweetened cacao powder
- ¼ cup peanut butter powder
- ½ cup dark bittersweet chocolate chips
- 3-4 Tbsp natural peanut butter (this means no added sugar or oils – just peanuts and salt)
Instructions:
- Preheat your oven to 350 degrees, and line an 8×8 inch baking dish with parchment paper.
- Add all ingredients except for the chocolate chips and peanut butter into a high speed blender or food processor. And blend until smooth.
- Spoon the batter onto the parchment paper lined baking dish and mix in the chocolate chips.
- Using a knife, dip it into the peanut butter and drag it through the top part of the take chocolate brownie mixture. Keep doing this until all the peanut butter has been used up and the top of the brownie mixture looks nice and swirly, with some peaks. You do not need to flatten the brownie mixture. It looks nicer when it has some texture to it.
- Bake for 35 minutes and let cool in the pan for a few hours. Place in the fridge overnight until it has set. I can’t stress how important this part is. I know you really really want to eat it like NOW, and if you try to cut it you’ll think it’s undercooked or you did something wrong. Just let it cool overnight, and you’ll see that you didn’t do anything wrong!
- Take out of the fridge and gently remove the parchment paper and cut into small bars and enjoy!
NOTE: Try cooking your sweet potato whole in the instapot with the skin still on for about 15-20 minutes. Once cooked through you’ll be able to slip the skin off and mash easily.