Fudgy Protein Black Bean Brownies
These gluten-free brownies with black beans are rich, chocolatey, and simple to make.
Ingredients
Ingredients
- 1 can 15 oz black beans, drained and rinsed well
- 2 large eggs
- 1/3 cup maple syrup or honey
- 1/4 cup unsweetened cocoa powder
- 1/4 cup protein powder
- 1/4 cup natural peanut butter or almond butter
- 2 tablespoons coconut oil melted
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup dark chocolate chips
- Optional: 1/4 cup chopped walnuts or pecans
Instructions
- Preheat the oven to 350°F (175°C) and prepare an 8x8-inch baking pan by greasing it or lining it with parchment paper.
- Add black beans, eggs, maple syrup, nut butter, melted coconut oil, and vanilla bean paste to a blender. Blend until smooth.
- Add cocoa powder, protein powder, baking powder, and salt to the mixture. Blend until incorporated.
- Stir in dark chocolate chips and optional nuts until evenly distributed.
- Pour the batter into the prepared pan and smooth the top. Bake for 20 to 25 minutes until set.
- Let cool completely before slicing into 9 to 12 squares.
Notes
- For a vegan version, replace eggs with flax eggs.
- These brownies freeze well for up to 3 months.
- These brownies freeze well for up to 3 months.