Description
These fudgy protein black bean brownies are a delicious and nutritious twist on classic brownies, packed with protein and fiber from black beans and protein powder. Sweetened naturally with maple syrup or honey, and enriched with peanut butter and dark chocolate chips, they offer a guilt-free treat that is both satisfying and allergy-friendly with a vegan option.
Ingredients
Scale
Main Ingredients
- 1 can (15 oz) black beans, drained and rinsed well
- 2 large eggs (or flax eggs for vegan version – see notes)
- 1/3 cup maple syrup or honey
- 1/4 cup unsweetened cocoa powder
- 1/4 cup protein powder (chocolate or vanilla – plant-based or whey)
- 1/4 cup natural peanut butter or almond butter
- 2 tablespoons coconut oil, melted (or avocado oil)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup dark chocolate chips or chunks
- Optional: 1/4 cup chopped walnuts or pecans
Instructions
- Preheat the Oven: Set the oven to 350°F (175°C) and prepare an 8×8-inch baking pan by greasing it lightly or lining it with parchment paper to prevent sticking.
- Blend the Base: Add the rinsed black beans, eggs, maple syrup, nut butter, melted coconut oil, and vanilla extract to a food processor or high-speed blender. Blend until the mixture is completely smooth and creamy, with no visible bean pieces remaining for a uniform batter.
- Add Dry Ingredients: Incorporate the cocoa powder, protein powder, baking powder, and salt into the blended mixture. Blend again until fully combined and the batter is thick but smooth, ensuring even distribution of ingredients.
- Fold in Mix-Ins: Remove the blade or transfer the batter to a mixing bowl. Gently stir in the dark chocolate chips and optional chopped nuts until evenly distributed throughout the batter.
- Spread and Bake: Pour the batter into the prepared baking pan and smooth the surface using a spatula. Bake in the preheated oven for 20 to 25 minutes, or until the surface appears set and a toothpick inserted in the center comes out with a few moist crumbs sticking to it.
- Cool and Slice: Allow the brownies to cool completely in the pan before slicing them into 12 squares to ensure clean cuts and proper setting of texture.
Notes
- For a vegan version, substitute eggs with flax eggs made by mixing 2 tablespoons ground flaxseed with 6 tablespoons water and letting it sit for 5 minutes.
- You can use either maple syrup or honey as a natural sweetener depending on your dietary preference.
- Natural peanut butter or almond butter is recommended for creaminess and flavor; avoid highly processed nut butters that contain added sugars or oils.
- Feel free to add 1/4 cup chopped walnuts or pecans for extra texture and flavor.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a gluten-free treat, ensure your protein powder is certified gluten free.
