There is a period of time in Durban, let’s say 6 weeks, where the sun loves to shine every Monday to Friday, but decides to take the weekend off ,come Saturday and Sunday…I think, every October through to November, I seem to have the same conversation with people, normally starting something like this: ‘Where is the sun???’, she said. To which I reply,’ I know right, I’m dying to get to the beach!!!’
Anyway, it was on one of our many overcast weekends that I decided to come up with this recipe.
Chocolate and peanut butter…they are a match made in Heaven!!!
United together in brownie form, oh my word…absolute bliss!!!
Brownies made from red kidney beans…ummmm- let me just say…trust me on this one, you’ll thank me later xxx
Peanut Butter Swirled Brownies
- 1 can of red kidney beans, drained and rinsed
- 1 TBS vanilla essence
- 4 eggs
- ½ cup organic coconut oil, melted
- 1 cup coconut sugar or 1 ¼ cup xylitol
- ¼ cup cocoa
- 1 tsp baking powder
- ½ tsp bicarb
- 1/3 cup sugar free/dark chocolate chips
- 2 TBS sugar free peanut butter, I chose to use smooth but crunchy will also work
- 2 TBS coconut oil, melted
Preheat oven to 180’ and line a brownie tray with some tinfoil, shiny side down.
Add the beans, vanilla, eggs and coconut oil to a food processor and blend until you can no longer see the beans.
Add the remainder of the ingredients (except the chocolate chips) and blend until smooth.
Add the peanut butter and coconut oil to a mug and pop into the microwave for 30 seconds. Stir together.
Pour the brownie batter into the prepared baking tray and then drizzle the peanut butter mixture over.
Using a fork, gently swirl the two mixtures together.
Lastly, sprinkle the chocolate chips over the batter.
Bake for 30-35 minutes.
Allow the brownies to cool fully before slicing.