How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Brownie Spread (Vegan and Healthy)?

You need 8 ingredients. The key ingredients include: 250 g red kidney beans (cooked or drained and rinsed if using canned), 2 tablespoons cocoa powder, 2 tablespoons non-dairy milk, 1 ½ tablespoons nut butter (I used pb), and more.

Is Brownie Spread (Vegan and Healthy) suitable as baking & desserts?

Yes, Brownie Spread (Vegan and Healthy) falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Brownie Spread (Vegan and Healthy)?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brownie Spread (Vegan and Healthy) Recipe

Name: Brownie Spread (Vegan and Healthy)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g red kidney beans (cooked or drained and rinsed if using canned); 2 tablespoons cocoa powder; 2 tablespoons non-dairy milk; 1 ½ tablespoons nut butter (I used pb); 12 banana, sliced; 2 ½ teaspoons vanilla extract; 1 pinch salt; 1 tablespoon Splenda sugar substitute

Bake this irresistible Brownie Spread (Vegan and Healthy) at home. Made with red kidney beans, cocoa powder, non-dairy milk and nut butter. Easy step-by…

This Brownie Spread (Vegan and Healthy) relies on simple, everyday ingredients such as cocoa powder, non-dairy milk, nut butter (i used pb) and banana, sliced. It comes together quickly and makes 4 servings, at about 429 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Brownie Spread (Vegan and Healthy) delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

250 g red kidney beans (cooked or drained and rinsed if using canned)
2 tablespoons cocoa powder
2 tablespoons non-dairy milk
1 ½ tablespoons nut butter (I used pb)
12 banana, sliced
2 ½ teaspoons vanilla extract
1 pinch salt
1 tablespoon Splenda sugar substitute

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Quick Info

Servings
4 servings
Calories
429 kcal
Category
Baking & Desserts

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