Go Back
Fudgy high protein brownie bites with rich dark chocolate color and a shiny, cracked top on a white plate.

High Protein Brownie Bites

These fudgy, rich high protein brownie bites are made with black beans and almond flour for a healthy snack that tastes like the real thing. Ready in 30 minutes from blender to oven.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert, Snack
Cuisine American
Servings 16
Calories 145 kcal

Equipment

  • Blender
  • Mini Muffin Tin
  • Silicone Liners

Ingredients
  

  • 1 can (15 oz) black beans, rinsed and drained
  • 2 large eggs
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil (or unsalted butter), melted
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup almond flour
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup dark chocolate chips

Instructions
 

  • In your blender or food processor, combine the rinsed black beans, eggs, maple syrup, melted coconut oil (or butter), and vanilla extract. Blend on high for about 30 seconds, until the mixture is completely smooth. Scrape down the sides once or twice. You want absolutely no bean chunks.
  • Add the cocoa powder, almond flour, baking powder, and salt to the blender. Blend again on low, then increase to high for 15-20 seconds. Scrape down the sides once more and blend until the batter is glossy and smooth. It should be thick enough to mound in a spoon — not runny. If it's too runny, add an extra tablespoon of almond flour.
  • Remove the blender jar from the base. Stir in the dark chocolate chips with a spatula. Fold them in gently if you over-blend the chips, they'll melt into the batter and you'll lose those pockets of melted chocolate.
  • Spoon the batter into the prepared mini muffin cups, filling them almost to the top. Press a few extra chocolate chips onto the tops of each bite.
  • Bake for 18-22 minutes, rotating the pan halfway through. The edges should look set and just barely start to pull away from the liner. The center will look soft and slightly puffed — it shouldn't look jiggly, but it will be tender. Check at 18 minutes; if the center still looks wet and wobbly, give it the full 22.
  • Let the brownie bites cool in the pan for exactly 10 minutes. Then transfer them to a wire rack to cool completely. They firm up dramatically as they cool.

Notes

Storage: Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat in microwave 10-15 seconds or in a 300°F oven for 5 minutes. Tip: Don't skip the baking powder — it's essential for texture. Let them cool completely before eating for the best fudgy texture.
Keyword black bean brownie bites, high protein brownie bites