Healthy Brownie Batter
Secretly Healthy Brownie Batter — delicious and safe to eat raw because it’s made without eggs. You’d never know it’s sugar free, low fat, high protein, and gluten free too!
Oh my gosh.
Oh my gosh.
Oh my gosh.
Confession time! Okay, so, I used to eat Tollhouse cookie dough straight out of the tub… the 36oz tub… from Costco (yes, that cookie dough) and not only was that fairly dangerous from a possible salmonella contamination, it was unhealthy from the insane amount of sugar, processed flour and trans fats. I won’t get into the nitty gritty, but just trust me, this Healthy Brownie Batter is sooo much better!
Like, 1237.5x better.
First off, it’s chocolate flavored (woohoo!)
Second, it’s eggless, therefore safe to eat raw.
Third, it’s low fat and sugar free, not to mention high fiber due to its secret ingredient: black beans!
(Don’t worry, you don’t taste them at all)
Once you take a bite you will completely forget that it’s good for you. This is just so good. Super thick and fudgy like brownie batter, super oaty and chewy like cookie dough.
Healthy Brownie Batter
Ingredients
- 55g (½ cup + 1 tbs) Old Fashioned Rolled Oats
- 64g (2 scoops) Chocolate Whey Protein Powder
- 48g (¼ cup) Granulated Erythritol (or sweetener of choice)
- 10g (2 tbs) Unsweetened Natural Cocoa Powder
- ¼ tsp Instant Coffee
- ⅛ tsp Salt
- 1 15oz can Black Beans (drained and rinsed well; ~1½ cups beans)
- ¼ cup Unsweetened Vanilla Almond Milk
- 64g (¼ cup) Natural Almond Butter
- ½ tsp Liquid Stevia Extract
- ½ tsp Vanilla Extract
Instructions
- In a large bowl, add stir together the oats, protein powder, erythritol, cocoa powder, instant coffee, and salt.
- In a blender, puree together the beans, almond milk, almond butter, stevia extract, and vanilla extract. Scoop this mixture over the dry ingredients and stir together. And you're done! For best texture, cover and refrigerate overnight, but you can serve it immediately with chocolate chips if you wish.
PS: I was selfish and kept about half (okay, a little more than half) for myself in the fridge for a snack the next day. I didn’t know it was possible, but it gets better! The batter tasted more chocolatey and the texture was even fudgier… if that’s a word? Anyways, if you have enough self control to have this in the fridge all night I recommend doing so. Or you can do what I did: double-wrap the entire container in tin foil so you can’t see/smell/scoop into it with ease.
And did you see the nutrition facts?! Awesome right?? Definitely not something you’d see on the back of a Tollhouse cookie dough tub… and I should know… 😉
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With love and good eats,
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– Jess
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Indulge − no strings attached!
This looks totally sinful. But is nothing short of sinless. Amazing.
mmm…this looks so delicious!
Looks amazing! I made a vanilla version three days ago that is VERY similar that I still need to post! 🙂
I nominated you for the Versatile Blogger Award in case you want to check it out 🙂
Mmm vanilla cake batter sounds delicious! I’m definitely going to be reading that post 🙂
And thank you so much for nominating me, it means a lot!
Oh wow, now I can’t decide between this recipe of the oatmeal cookie dough. They both look delish!
What’s wrong with both?
😉
You are a genius. I love everything about your story, your blog and your recipes. You will be extremely successful one day dollface.
Awww thanks so much, that means a lot… it truly does 🙂
You just brightened up my gloomy day.
-Jess <3
🙂 not even kidding, im def gona try these recipes once i find the ingredients,
P.s. Ive added your blog to my favorites and bookmarked it!
Thanks so much! To make it easier, you can buy the protein powder online instead of in stores (it’s cheaper online too). Here are two brands that I like:
1) Optimum Nutrition Natural: http://www.amazon.com/Optimum-Nutrition-Standard-Natural-Vanilla/dp/B000GIURM2/ref=sr_1_1?s=hpc&ie=UTF8&qid=1333287012&sr=1-1
2) Jay Robb (GF, sugar free, etc): http://www.amazon.com/Jay-Robb-Enterprises-Vanilla-powder/dp/B0001OP0XW/ref=sr_1_1?ie=UTF8&qid=1333286566&sr=8-1
And thanks again, your made me smile 🙂
Awesome! Thanks girl:)
This. Is. Delicious! Definitely hogging the whole batch for myself!
Want to make this but before going out and buying the ingredients I have a question…
It makes 6 servings- does this stuff keep in the fridge for a week? I can’t see myself having but one serving per day. I can always serve some up to the toddlers but just wondering how long this stuff stretches.
Cookies doughs and batters never usually last that long in my fridge so I’m not sure 😉
I’m sure this can stay in the fridge for a week as long as it stays covered. Enjoy!
I’ve been reading your blog (and drooling over the delicious looking goodies!) since December and finally got around to making something. This was such a snap to make and so yummy. A perfect treat for when you want a little something sweet… It’s almost impossible to believe it’s not horrible for you! Can’t wait to try something new!
This is amazing!! I used xylitol instead of erthrytol and it tastes exactly like brownie mix. Awesome recipe!
Hey Jessica!! Found your blog not too long ago and fell in love!! Made this brownie batter tonight–delicious!! Tastes just like brownie batter 😀
I’m wondering what I did wrong, I made this according to the recipe, but it only made 3.5 servings… which brought the calorie count up significantly. So, what did I do wrong?
I guess different cans of beans are all different in the amount of beans they contain… other than that I’m not sure what else could have made your yield a little less than mine. However, I think this is a pretty darn healthy dessert — it’s balanced with healthy fats, complex carbohydrates, fiber and protein 🙂
Other than the yield difference, I’m SO HAPPY you like the recipe!! Thanks for letting me know how it turned out for you 🙂
-Jess
Just wanted to say that while it didn’t make as much as the recipe said it should, it was about 1000000000x more delicious than I hoped it would be! And WAY worth the wait of letting it chill! This is also a ton more filling than I expected it to be.
Hi!
this looks amazing, Jessica, can’t wait to try it. Can I replace the protein powder with normal unsweetened cocoa powder?
Sophie-
I haven’t tried that substitute, but I’m sure it would work just fine! I would recommend increasing the cocoa by 2 tbs. Since cocoa is bitter and the protein powder comes pre-sweetened, I would also increase the erythritol to 1/2 cup, or the stevia to 3/4 tsp. I hope you like the recipe!! 😀
-Jess