Don’t let the name fool you, this healthy black bean brownie batter actually tastes indulgent! Great for meal prep and snacks, it’s easy to make and even my kids like it.
Estimated reading time: 7 minutes
ABOUT THIS RECIPE
I know, I know, black beans and brownie batter don’t belong in the same sentence, but hear me out.
Last year I tried Hungry Root, a meal prep delivery service that has quite a few gluten free options. It was kind of expensive but I really enjoyed the convenience and they had some great-tasting food!
One of my favorite items was a black bean brownie batter. You could bake it into cookies, but I really liked to just eat it by the spoonful.
Months later, I set out to recreate it and am happy to report that it is even better-tasting than the original, and also ridiculously easy to make. WINNING.
This healthy brownie batter is delicious fudgy and I promise you can’t taste the black beans. I love keeping some in the fridge so I can grab one (or 2!) when the sugar cravings hit.
Table of contents
- ABOUT THIS RECIPE
- INGREDIENTS AND SUBSTITUTIONS
- HOW TO MAKE EDIBLE BLACK BEAN BROWNIE BATTER
- HOW TO STORE BLACK BEAN BROWNIE BATTER
- HOW TO SERVE BROWNIE BATTER
- CAN YOU BAKE EDIBLE BROWNIE BATTER?
- WHY MAKE HEALTHY BLACK BEAN BROWNIE BATTER?
- IS IT SAFE TO EAT BROWNIE BATTER?
- MORE CHOCOLATE RECIPES YOU MIGHT LIKE
- FREQUENTLY ASKED QUESTIONS
- BLACK BEAN BROWNIE BATTER RECIPE
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This is a pretty straightforward recipe, but I have included frequently asked questions and some basic tips to set you up for success.
Feel free to use the table of contents below to jump around if you want, then you can print the recipe and get baking!
If you have any questions along the way, don’t hesitate to reach out on social media or leave a comment and I’ll get back to you soon.
Looking for more healthy snacks? I love making energy bites and these Chocolate Brownie Protein Balls to keep in the freezer for when we need something quick and filling. Sometimes my kids will pack them in their lunch boxes, too.
INGREDIENTS AND SUBSTITUTIONS
What Ingredients do I Need to Make Black Bean Brownie Batter?
You only need a few simple, real ingredients (nothing weird here!)
*Get the amounts and full instructions in the recipe card below.
- low sodium black beans drained, rinsed, and patted dry
- smooth nut butter (I used regular peanut butter)
- cocoa powder
- coconut sugar or brown sugar (coconut sugar has a caramel taste and isn’t as likely to spike your blood sugar)
- real maple syrup
- mini chocolate chips (you can use any size chocolate chips, but I love that mini chocolate chips show up equally in every bite)
- Flaky salt for sprinkling on top, if you want
For this recipe, I combined the ingredients list on the Hungry Root brownie batter container with a recipe from Plant Based RD Blog.
HOW TO MAKE EDIBLE BLACK BEAN BROWNIE BATTER
Making healthy edible brownie batter is super easy! All you need is a food processor (you can use a high-power blender too) and about 10 minutes.
Pssst! Did you know I’m on YouTube? Be sure to subscribe to my YouTube channel for more gluten free how-to’s!
Drain black beans and rinse them well, until water runs clear. Spread out on a towel or paper towel and pat gently to dry.
Combine all ingredients except chocolate chips and flaky salt in a food processor and blend in 30 second increments until smooth.
PRO TIP: Use a spatula to scrape edges as needed. If using a high-speed blender, put wet ingredients in the blender first and stop often to scrape sides with a spatula. If the batter is too thick, add a tablespoon or two of nondairy milk (or dairy, if that’s what you have on hand) to thin it out.
Stir in chocolate chips.
HOW TO STORE BLACK BEAN BROWNIE BATTER
You can store this healthy edible brownie batter right into a container for storage, or scoop into small balls for an easy grab-and-go snack or treat. sprinkle the top with flaky salt just before serving.
Store in the fridge for up to 5 days.
Can You Freeze Brownie Batter?
This brownie batter stores well in the freezer for up to 2 months.
To freeze, roll or scoop into balls and set in a single layer on a cookie sheet lined with parchment paper so the sides aren’t touching. Freeze until solid, then transfer to freezer bags. Thaw before serving.
HOW TO SERVE BROWNIE BATTER
Brownie batter is delicious by the spoonful, but you can also serve as a dip or spread on fruit, crackers, or even cookies! If your brownie batter is too thick to spread, thin it out with a tablespoon or two of milk.
CAN YOU BAKE EDIBLE BROWNIE BATTER?
This recipe is meant to be consumed raw and will not bake well.
WHY MAKE HEALTHY BLACK BEAN BROWNIE BATTER?
I love a regular sweet treat as much as anyone else, and do enjoy them sometimes. But I also love a sweet treat that is also healthy and filling and leaves me feeling good after I eat it!
This black bean brownie batter is packed with plant based protein, fiber, iron, and other nutrients and doesn’t spike your blood sugar.
IS IT SAFE TO EAT BROWNIE BATTER?
While regular brownie batter is unsafe because it contains raw eggs and flour, this edible brownie batter is perfectly safe to consume raw. In fact, it tastes best that way!
MORE CHOCOLATE RECIPES YOU MIGHT LIKE
FREQUENTLY ASKED QUESTIONS
No, you really can’t taste the black beans! Chocolate is a pretty intense flavor an black beans are actually fairly mild so they are easily drowned out.
Yes you can, just make sure they’re cooked nice and soft and don’t have added seasonings like cumin. Use 1 1/2 cups drained, cooked beans instead of the 15 oz can.
Black beans replace the oil/butter and eggs in traditional brownie butter. This makes them a great substitute in edible brownie batter!
Yes, but be aware that it will affect the taste and possibly the texture. I recommend sticking with peanut butter, almond butter, or sunflower butter for best results, but feel free to play around!
Recipes tell you to rinse black beans to remove excess starch and sodium.
No, you can use regular salted black beans and omit the salt called for in the recipe.
BLACK BEAN BROWNIE BATTER RECIPE
Black Bean Brownie Batter
Don't let the name fool you, this healthy black bean brownie batter actually tastes indulgent! Great for meal prep and snacks!
- 15 ounce can low sodium black beans drained, rinsed, and patted dry
- ½ cup smooth nut butter (I used peanut butter)
- ¼ cup cocoa powder
- 2 tablespoons coconut sugar or brown sugar
- ¼ cup real maple syrup
- ¼ teaspoon sea salt
- ⅔ cup mini chocolate chips
- Flaky salt for garnish, optional
- Combine all ingredients except chocolate chips and flaky salt in a food processor and blend in 30 second increments until smooth, scraping the sides as needed.
- Stir in mini chocolate chips.
- Transfer to a bowl, or roll or scoop into bite-size balls (this recipe makes about 16)
- Store in an airtight container in the fridge up to 5 days.
- To freeze, roll or scoop into balls and set in a single layer on a cookie sheet lined with parchment paper so the sides aren't touching. Freeze until solid, then transfer to freezer bags. Thaw before serving.
- Sprinkle with flaky salt just before serving.
- If making dairy free/vegan, be sure to use vegan chocolate chips.
- To make with cooked beans, be sure they are unseasoned and use 1 1/2 cups drained, cooked beans instead of the 15 oz can
- This batter is meant for consuming raw and will not bake well.
- Brownie batter is delicious by the spoonful, but you can also serve as a dip or spread on fruit, crackers, or even cookies! If your brownie batter is too thick to spread, thin it out with a tablespoon or two of milk.
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KitchenAid KFP0718CU Food Processor, 7 Cup, Contour Silver
Maldon Salt, Sea Salt Flakes, 8.5 oz (240 g), Kosher, Natural, Handcrafted, Gourmet, Pyramid Crystals (Packaging May vary)
Enjoy Life Semi Sweet Chocolate Mini Chips, 10 oz
Nutiva USDA Certified Organic, non-GMO, Unrefined Granulated Coconut Sugar, 1-pound (Pack of 3)
NESTLE TOLL HOUSE Cocoa 8 oz. Tub
Hi-Temp Silicone Spatulas
The Pioneer Woman Country Garden Nesting Mixing Bowl Set, 10-Piece, Multiple Patterns
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 232Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 4mgSodium: 249mgCarbohydrates: 32gFiber: 6gSugar: 18gProtein: 6g