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!
Servings 8 servings
Calories 232kcal
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
- 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 ½ 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.
Nutrition
Serving: 1g | Calories: 232kcal | Carbohydrates: 32g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 249mg | Fiber: 6g | Sugar: 18g