Black Bean Brownie Batter Recipe

A Rich, Fudgy, and Guilt-Free Treat

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Cost per Serving: ~$1
• Calorie Count per Serving: ~120 kcal

This black bean brownie batter is a family favorite, inspired by my grandmother’s recipe. She used to make it for us in the mornings, serving it as a rich, chocolaty spread on toast or as a dip for fresh fruit. I’ve kept the same deep chocolate flavor but made it a little healthier by swapping in black beans for flour, maple syrup instead of refined sugar, and nut butter for extra creaminess. The result? A smooth, fudgy batter that’s packed with fiber, protein, and healthy fats—perfect for breakfast or an anytime treat!

How to make this Black Bean Brownie Batter Recipe

Ingredients

The precise ingredient amounts are listed below in the recipe card!

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Black Beans: The base of this brownie batter. When blended, they create a smooth, fudgy texture without adding a strong flavor. Make sure to drain and rinse them well to remove excess starch and sodium.

Cocoa Powder: The key to deep, rich chocolate flavor. Use unsweetened cocoa powder for the best results—Dutch-process will give a darker, more intense taste, while natural cocoa keeps it classic.

Nut Butter: Adds creaminess and a subtle nutty depth. Almond, peanut, or cashew butter all work well. For a nut-free version, sunflower seed butter is a great swap.

Maple Syrup: A natural sweetener that blends easily and adds a touch of caramel-like sweetness. If you’re going low-carb, a sugar-free syrup works just as well.

Coconut Oil: Gives the batter a silky, melt-in-your-mouth texture. Melt it before adding to ensure smooth blending.

Vanilla Extract: Enhances the chocolate flavor and rounds out the sweetness. Don’t skip it—it makes a difference!

Salt & Baking Soda: A pinch of salt brings out the sweetness, and a bit of baking soda improves the texture, making the batter even creamier.

Chocolate Chips (Optional): For extra indulgence, stir in some dark chocolate chips. They add little bursts of melty chocolate in every bite.

Step-by-Step Instructions

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1: Prep the Black Beans

Start by draining and rinsing the black beans under cold water. This helps remove excess starch and any canned taste. Let them sit in a colander for a minute or two to drain completely.

2: Blend the Ingredients

Grab your food processor and add the black beans, cocoa powder, nut butter, maple syrup, melted coconut oil, vanilla extract, salt, and baking soda. Blend on high until the mixture is completely smooth and creamy. You might need to pause and scrape down the sides once or twice to make sure everything blends evenly.

3: Adjust the Consistency

Taste the batter. If you want it sweeter, add a little more maple syrup. If it feels too thick, mix in a tablespoon of milk (dairy or non-dairy) to loosen it up. Blend again for a few seconds until everything is well incorporated.

4: Fold in the Chocolate Chips

Scoop out the batter into a bowl and stir in the chocolate chips with a spatula. This step is optional, but highly recommended for extra richness and texture.

5: Serve and Enjoy

The batter is ready to eat immediately, but if you prefer a firmer texture, let it chill in the fridge for 30 minutes. Serve it as a dip with fruit, spread it on toast, or just grab a spoon and dig in.

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Tips for the Perfect Brownie Batter

Rinse the Black Beans Well

Don’t skip this step—rinsing removes excess starch and any lingering canned flavor. Let them drain completely before blending for the smoothest texture.

Blend Until Silky Smooth

The key to getting that classic brownie batter consistency is thorough blending. If you see any bits of black bean, keep blending until the mixture is completely creamy.

Taste and Adjust

Once blended, taste the batter. Need more sweetness? Add a little extra maple syrup or a few drops of liquid stevia. Want a deeper chocolate flavor? A teaspoon of espresso powder works wonders.

Customize Your Texture

If the batter is too thick, stir in a tablespoon of milk (dairy or non-dairy) to loosen it up. If you prefer it firmer, let it chill in the fridge for 30 minutes before serving.

Make It Extra Decadent

Mix in chocolate chips, chopped nuts, or shredded coconut for extra texture. You can also drizzle melted chocolate over the top before serving for an even richer treat.

Perfect Pairings & When to Serve

There are so many ways to enjoy this black bean brownie batter. I like to keep it simple and eat it straight from the spoon, but it also makes an amazing dip or spread. Pairing it with the right textures and flavors takes it to the next level. Fresh berries add a juicy contrast, Greek yogurt makes it extra creamy, and a drizzle of almond butter turns it into a seriously indulgent treat.

It’s also a great make-ahead snack. I keep a batch in the fridge for quick breakfasts, use it as a spread on toast, or serve it at parties with fruit and pretzels. It’s an easy, crowd-pleasing dessert that tastes just as good as regular brownie batter—without the guilt!

Here are a few more delicious and wholesome treats to try with this Brownie Batter:

• Homemade Banana Bread Mix – A DIY banana bread mix that’s perfect for quick, homemade baking anytime.
• Jiffy Mexican Cornbread Recipe – A savory and slightly sweet cornbread with a Mexican-inspired twist.
• Fage Banana Bread Recipe – A protein-packed banana bread made with creamy Greek yogurt for extra moisture.

Try them out and let me know your favorite!

Two essential kitchen tools to make your black bean brownie batter smooth and creamy:

Food Processor – A must-have for blending the black beans into a silky, lump-free batter.

Silicone Spatula – Perfect for scraping down the sides of the food processor and folding in chocolate chips evenly.

These tools will help you get the perfect texture and consistency every time!

FAQ

Can I bake this brownie batter into actual brownies?

Yes, but since it’s designed to be eaten raw, it won’t rise like traditional brownies. If you want to bake it, add one egg and 1 teaspoon of baking powder, then bake at 350°F (175°C) for about 20 minutes.

How long does this brownie batter last?

Store it in an airtight container in the fridge for up to 5 days. Give it a quick stir before serving, as it may thicken slightly.

Can I freeze it?

Absolutely. Freeze in small portions for up to 3 months. Let it thaw in the fridge before eating, or enjoy it straight from the freezer for a firmer, fudge-like texture.

Is this recipe keto-friendly?

It can be! Swap the maple syrup for a sugar-free sweetener like allulose or monk fruit syrup, and use sugar-free chocolate chips to keep the net carbs low.

What can I use instead of black beans?

Chickpeas work as an alternative, but they have a slightly different texture and flavor. Stick with black beans for the best smooth, fudgy consistency.