Updated: Aug 29, 2020
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Brownie batter? Yes. Edible brownie batter? Yes please! Healthy Edible Brownie Batter made from beans and vegetables? Uh, you lost me.
Now before you start chucking legumes at me, just hear me out. This decadent tasting dessert is like box brownie mix minus the raw egg and salmonella poisoning. It’s even *gasp* good for you!
Thanks to the black beans and steamed cauliflower in this recipe, this brownie batter is creamy and rich while also being packed with fiber and protein. It also gets an extra boost of plant based protein from the peanut butter and peanut flour. Sweetened naturally with date syrup, this brownie batter is the perfect way to satisfy your sweet tooth at the end of the night. The protein will help keep you full without feeling a need to eat a whole tray of brownies.
This recipe is also even easier to make that boxed brownie mix. All you have to do is stick everything in a food processor, blitz everything up, and let your fridge do the rest of the heavy lifting. In less than an hour (including wait time) you’ll have brownie batter to last you the week.
I personally like adding mini dark chocolate chips into this recipe for a sweet crunch in every bite. Feel free to throw in anything you would usually put in a brownie though (or what you wouldn’t usually. Hello potato chip, cereal brownie batter!). Walnuts, cacao nibs, marshmallows, anything you want! The world is your oyster...or legume?
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes about 4 servings
200 g - Frozen Cauliflower Florets
36 g - Peanut Flour/Powdered Peanut Butter - Sub 32 more grams of peanut butter
32 g - Creamy Peanut Butter - Sub nut or seed butter of choice
30 g - Date Syrup - Sub maple syrup or honey
60 ml - Almond Milk
1 x 15 oz Can - Black Beans
35 g - Almond Flour
18 g - Coconut Flour
15 g - Cacao Powder
5 g - Espresso Powder - Optional but recommended*
30 g - Chocolate Chips - Plus more for topping
1 tbsp - Apple Cider Vinegar
1/4 tsp - Kosher Salt - Omit if peanut butter is salted
1/2 tsp - Vanilla Extract
1/4 tsp - Almond Extract - Optional
3-4 tbsp - Water
Flaky Sea Salt - Optional for garnish
Drain and rinse black beans. Place them in a bowl of clean water. Add apple cider vinegar* and stir. Set aside for at least 10 minutes.
Meanwhile, add cauliflower to a microwave safe dish. Steam in the microwave for 3 minutes or until just cooked through*.
Place cauliflower in a clean dish towel. When cool enough to handle, squeeze as much liquid out of it as possible.
In a small dish, add peanut flour, peanut butter, date syrup, vanilla extract, and almond extract. Gradually add in water 1 tbsp at a time until a paste forms.
Drain and rinse black beans. Add them to a food processor along with cauliflower, peanut mixture, almond flour, coconut flour, cacao powder, espresso powder, and salt. Blend until smooth*. If the mixture is too thick, gradually add in almond milk until desired consistency is reached.
Pulse in chocolate chips.
Pour brownie batter into a bowl and allow to chill for at least half an hour before serving.
When ready to serve, scoop into bowls, top with more chocolate chips and sea salt and enjoy! You can also use it as a dip for fruit, or as a spread on toast.
Store in the fridge for up to 4 days.
Espresso powder helps to enhance the chocolate flavor
The apple cider vinegar helps to get rid of the “bean” taste.
Be careful not to over cook the cauliflower or you will be able to taste it.
Remember to scrape down the sides of the food processor as you go.
Rather eat raw cookie dough instead? Well I've got a recipe for that too!