Peanut Butter Swirl Cheesecake Brownies

 Peanut butter. Cheesecake. Fudgy Chocolate Brownie. I’m not sure that I really have to say anything else…. Except that it’s actually GOOD for you!! Yep, it’s true.
Peanut Butter Swirl Cheesecake Brownies

You would never know it by taste or texture but black beans replace most of the flour in this almost too good to be true recipe! A rich dark chocolate base with a peanut butter and cream cheese swirl, I can guarantee that you’ll have a hard time stopping at just one. Anticipating that, I made the serving size a little bit bigger than your average brownie. Seriously, isn’t it super annoying to think you’re getting a healthy brownie only to realize that it’s “healthy” because it’s two bites! No worries though, this ooey, gooey, fudgy delight will satisfy any and all LARGE chocolate cravings for only 240 calories

Peanut Butter Swirl Cheesecake Brownies

Peanut Butter Swirl Cheesecake Brownies

  • Yield: 9 servings
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes


  • 15 ounce can black beans (drained, rinsed)
  • 1 large egg
  • 1 cup brown sugar, packed
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 8 tablespoon unsweetened cocoa powder
  • 3 tablespoon white whole wheat flour
  • 4 ounces reduced fat cream cheese (softened
  • 1/4 cup nonfat plain yogurt
  • 2 tablespoon granulated sugar
  • 2 teaspoon cornstarch
  • 3 tablespoons peanut butter


  1. Preheat oven 350F

  2. Using a medium/large food processor (a blender would work too), combine the RINSED black beans, egg, brown sugar, applesauce, and vanilla and puree until smooth.

  3. Add the baking soda, cocoa, and flour and blend well. Set aside.

  4. Using a small food processor (or pour the brownie batter in a bowl and rinse your processor or blender), blend the cream cheese, yogurt, sugar and cornstarch. Set aside.

  5. Pour brownie batter into a foil lined and greased 9X9 inch square pan. The foil will make removal and cleanup so much easier.

  6. Place a plastic zip bag into a glass and fold the edges over.

  7. Pour the cream cheese mixture in, cut a small corner off and squeeze the cream cheese in swirls over the brownie batter.

  8. In a small bowl, microwave the peanut butter for 10-20 seconds to warm it up. You want the peanut butter to be almost liquid.

  9. Place a plastic zip bag into a glass and fold the edges over in the same way you did for the cream cheese.

  10. Pour the peanut butter in, snip a corner edge off and squeeze in swirls over the cream cheese mixture.

  11. Using a butter knife, gently swirl the layers together.

  12. Bake uncovered for 20 minutes. Loosely cover with a sheet of foil and bake another 20 minutes. Do not over bake. Its done when the edges begin to pull away from the sides and gently touching the surface won’t create a lasting impression.

  13. Allow to cool for 10-15 minutes if you want nice even squares. If you don’t care about even squares then dig in right away


Nutrition Facts Servings 9 Amount Per Serving (1 brownie) Calories 242 Total Fat 6g Saturated Fat 2g Monounsaturated Fat 0g Polyunsaturated Fat 0g Trans Fat 0g Cholesterol 33mg Sodium 382mg Potassium 190mg Total Carbohydrate 43g Dietary Fiber 5g Sugars 29g Protein 7g


  1. I'm so glad you found me and are following. That's always great to hear! Tastespotting really is a treasure trove for so many gorgeous dishes. I should warn you though, these brownies are addicting! Proceed with caution;)

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