Flourless Brownie Batter Bites Recipe
Flourless Brownie Batter Bites are a fudgy, protein-packed dessert made with black beans, cocoa, and maple syrup. No flour, no guilt—just pure chocolate goodness.
Equipment
- Food processor or high-speed blender
- Mini muffin tin (24-count)
- Cupcake liners
- Rubber spatula
- Small mixing bowl
- Zip-top bag for icing (optional)
Ingredients
For the brownie bites:
- 1 15 oz can reduced sodium black beans, rinsed and drained
- 3 large egg whites room temperature
- ½ cup 40g unsweetened cocoa powder
- ½ cup pure maple syrup
- ¼ cup unsweetened cashew milk or any plant-based milk
- 1 tsp vanilla extract
Optional icing:
- 5 tsp powdered stevia or icing sugar
- 1 tsp unsweetened cashew milk
Instructions
- Preheat your oven to 300°F (150°C). Line a 24-cup mini muffin tin with cupcake liners and lightly coat with nonstick spray.
- In a food processor, add all brownie bite ingredients in the order listed. Blend until the mixture is completely smooth—no bean bits allowed!
- Divide the batter evenly into the lined muffin cups (a small cookie scoop helps).
- Bake for 14–18 minutes, or until the tops look set and slightly glossy.
- Remove from oven and let cool completely in the tin—this helps develop their fudgy texture.
- Allow the brownie bites to rest at room temperature for at least 2 hours before eating.
- For icing, mix powdered stevia and milk in a bowl. Transfer to a zip-top bag, snip the corner, and drizzle or pipe over the cooled bites.
Notes
Don’t taste the raw batter! The beans taste strong before baking but disappear afterward.
For a vegan version, sub 1 ½ tbsp flaxseed meal + 6 tbsp water for the egg whites.
Use cupcake liners for easy removal and perfect shape.
Store in an airtight container in the fridge for up to 6 days.