This black bean brownie batter is a game-changer! It’s rich, fudgy, and completely flourless, making it a guilt-free way to satisfy your sweet tooth. Packed with protein and fiber from black beans, this batter is not only delicious but also secretly nutritious. Best part? You can eat it straight from the bowl or bake it into brownies!
Why You’ll Love This Recipe
- Healthy and indulgent – You get all the rich, chocolatey goodness without the guilt.
- No raw eggs or flour – Perfectly safe to eat as-is or bake into brownies.
- Packed with protein and fiber – Thanks to the black beans, this is a treat that actually fuels you.
- Quick and easy – Made in just one blender or food processor!
Ingredients
- Black beans – The secret to a fudgy, smooth texture and extra protein.
- Cocoa powder – Deepens the chocolate flavor.
- Maple syrup or honey – Adds natural sweetness.
- Peanut butter or almond butter – Gives a creamy richness and extra flavor.
- Vanilla extract – Enhances the sweetness and brings out the chocolate.
- Baking powder – Helps create a soft, airy texture if baked.
- Dark chocolate chips – Because extra chocolate is always a good idea!
- Sea salt – Balances the sweetness and enhances the flavors.
“Full ingredient measurements will be in the recipe card below!”
How to Make Black Bean Brownie Batter
Step 1: Blend the Ingredients
Add the black beans, cocoa powder, maple syrup, nut butter, vanilla extract, baking powder, and a pinch of sea salt into a blender or food processor. Blend until completely smooth and creamy.
Step 2: Stir in the Chocolate Chips
Transfer the batter to a bowl and fold in the dark chocolate chips for extra bites of chocolatey goodness.
Step 3: Enjoy or Bake!
- For edible brownie batter: Scoop it into a bowl and enjoy as-is with a spoon or dip fresh fruit into it!
- For baked brownies: Spread the batter into a greased or parchment-lined pan and bake at 350°F (175°C) for 20–25 minutes. Let cool before slicing.
Looking for a homemade alternative to store-bought chocolate? Learn how to make the best chocolate bar with simple and natural ingredients.
Pro Tips for Making the Recipe
- Use a high-speed blender for the smoothest texture.
- Rinse and drain the black beans well to remove any excess salt or bean flavor.
- Adjust sweetness by adding more maple syrup or a bit of coconut sugar if needed.
- Chill the batter in the fridge for a thicker, cookie-dough-like consistency.
How to Serve
- As a dip with strawberries, banana slices, or graham crackers.
- Spread it on toast or rice cakes for a fun twist.
- Stir it into yogurt or oatmeal for a chocolatey boost.
- Bake into brownies and top with a scoop of vanilla ice cream.
Make Ahead and Storage
Storing Leftovers
Store the brownie batter in an airtight container in the fridge for up to 5 days.
Freezing
Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before enjoying.
Reheating (if baking)
If you’ve baked the batter into brownies, reheat in the microwave for 10-15 seconds to make them extra gooey again!
FAQs
Can I taste the black beans?
Nope! The chocolate and nut butter completely mask the bean flavor, leaving you with pure brownie bliss.
Can I make this without a food processor?
Yes, but you’ll need to mash the black beans really well and mix everything thoroughly to get a smooth texture.
What if I don’t have chocolate chips?
You can use chopped dark chocolate, cocoa nibs, or just enjoy it as-is!
Is this recipe gluten-free?
Yes! It’s naturally gluten-free, dairy-free, and can be made vegan by using dairy-free chocolate chips.
Love indulging in sweet treats? You might also enjoy these heavenly hash brownies for another delicious chocolatey dessert.
This black bean brownie batter is seriously addictive—rich, fudgy, and totally satisfying. Whether you’re scooping it straight from the bowl or baking it into brownies, it’s a treat you can feel good about. Enjoy!
Black Bean Brownie Batter
Equipment
- Food Processor
Ingredients
- 1 can black beans drained and rinsed
- 1/4 cup maple syrup or sweetener of choice
- 1/4 cup cocoa powder unsweetened
- 2 tbsp nut butter or coconut oil
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup chocolate chips dairy-free if needed
Instructions
- Drain and rinse the black beans well to remove any excess starch.
- Add black beans, maple syrup, cocoa powder, nut butter, vanilla extract, and salt to a food processor.
- Blend until completely smooth, scraping down the sides as needed.
- Taste and adjust sweetness or consistency if needed by adding more maple syrup or a splash of milk/water.
- Fold in chocolate chips for extra richness.
- Chill in the fridge for 30 minutes for a firmer texture, or serve immediately.