This healthy and easy to whip up edible brownie batter is made with black beans. Will your guests know, I doubt it! But you should tell 'em for that "whoa" factor. 🙂
This Rich & Fudgy Brownie Batter recipe is...
- Fiber filled and fairly nutrient dense for a sweet treat.
- gluten free & grain free (no flour to heat-treat)!
- eggless and made without flour (so get your spoon ready, it's safe to eat this brownie batter raw).
- Takes less than 10 minutes to prepare.
- The ultimate nourishing way to satisfy your most intense chocolate cravings!
Before you begin...
The great thing about this edible brownie batter is that you don't have to heat treat flour (because there isn't any), which speeds up the preparation time.
But, be sure to make the brownie batter dip ahead of time, as its' fudgy, rich flavor is best when served chilled. I love it with fresh strawberries, or graham crackers, but it's also very tasty by the spoonful.
How to Create a Makeshift Double Boiler
If you don't have double boiler here's how you can create one:
- Nest a tempered glass bowl, within a sauce pan of simmering water. The lip of the bowl should suspend it above the water in the pan.
- This elevates the food above the water to more gently heat, which is great for temperamental ingredients like chocolate, or egg based dishes like custard.
- Just be sure to avoid any water coming in contact with the chocolate, if so, this can be a disaster. Fortunately, food is forgiving, here's how to fix the water and chocolate mess.
- Here's a great article on how to make a homemade double boiler.
Are Black Beans Good for you?
Yes, black beans can be a great addition to your diet.
- They're among one of the highest fiber filled foods, packing in 15 grams per cup!
- Because of their dark color they provide potent anti-oxidants like flavanoids and other phytochemicals.
- Great source of folate, copper, iron, protein and several B vitamins.
- They've long been known to benefit cardiovascular health due to their ability to regulate blood sugar, reduce oxidative stress and attenuate the inflammatory response.
- What more can I say? They're an inexpensive, ecologically sustainable and convenient source of high quality nutrients!
How to Make Edible Brownie Batter
This recipe is easy (yay)! Start by rinsing your beans in cold water for a good while, about a minute, until the water runs mostly clear. This helps eliminate the bean-y flavor. Then add the beans, milk and salt to the food processor and process.
You'll have two processes going, one is the bean mixture, which takes place in the food processor. The second is the chocolate mixture, achieved in a double boiler.
For the chocolate mixture, begin by blooming the cocoa (and espresso powder). This allows the chocolate potential to really shine. And, adding espresso really brings a rich flavor, just think how a cup of coffee with your cookie enhances the moment.
Now, add the chopped chocolate and gently heat to melt.
Once removed from heat add the remaining wet ingredients. Use real vanilla extract here, (not imitation), since you pull it off the heat there's little risk that the flavor will dissipate. So it's a good use of the real deal.
Now, it's as easy as mixing the chocolate mixture into the bean mixture. Pulse briefly.
Avoid over mixing chocolate in any of these steps which can reduce the pretty sheen chocolate gives.
Edible Brownie Batter with Black Beans
- Food Processor
- 1 Microwave Safe bowl, or double boiler
- Wooden spoon, or rubber spatula
- Measuring Cups & Spoons
- 1 14 ounce can black beans, rinsed and drained, about 1 ¾ cups cooked beans
- ¼ cup milk of choice, cow's milk or non-dairy alternative*
- .5 teaspoon salt
- 3 tablespoon cocoa powder, non alkalized
- .5 teaspoon espresso powder**
- 3 tablespoon warm water, to bloom the cocoa
- 1 4 ounce chocolate bar, 72%, chopped into 1” pieces for faster melting
- 3 tablespoon coconut oil, butter, or ghee
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ cup mini chocolate chips, or preferred mix ins
- Rinse and drain the black beans in cool running water in a colander until run off water is nearly clear.
- Transfer the beans to a food processor, add the milk and salt and process until smooth, 30-60 seconds.
- Over a medium heat double boiler, bloom the cocoa and espresso powder with the 3 tablespoon of hot water. Mix thoroughly.
- To the double boiler add the coconut oil (or chosen fat), melt and stir completely.
- Once mixed, add the chopped chocolate bar, mix once, allow to sit until the chocolate begins to melt. Once melty, begin to stir but avoid over-mixing, as this dulls the chocolate sheen.
- Remove from heat and stir in the maple syrup and vanilla.
- Once mixed, pour the chocolate mixture into the food processor with the bean mixture. Pulse until combined.
- Lastly, hand stir in the chocolate chips, or your chosen mix-in. Think pecans, marshmallows, or white chocolate.
- Chill in the refrigerater about about 1 hour before consuming.
- Vegan: If you'd like to make this vegan opt for coconut oil, a non-dairy milk alternative, check your chocolate (try Enjoy Life) and use raw sugar (that hasn't been processed with bone char), or another suitable alternative.
- Consistency: The dip will be slightly thin, don’t worry it will set up in the fridge and be perfectly spreadable with your choice of accompaniment.
- Choice of Fat: Coconut oil, butter and ghee were all suitable in this recipe. I prefer coconut oil and butter together, but ghee also was a very nice flavor. Use the fat that fits your dietary needs/preferences.
- Serving Suggestion: Enjoy with a spoon, or spread onto graham crackers or strawberries.
Be sure to sign up for our monthly newsletter to learn how to meal plan, grocery shop and cook like a pro.