High Protein Black Bean Brownies

I am SUCH a sucker when it comes to desserts, especially chocolate ones! However, if it’s also high in protein and fiber, it’s an absolute win-win for me. This recipe is so decadent, moist, and chocolatey, with no flour needed. All you have to do is blend the beans, mix the wet ingredients, then add the dry, spread the brownie batter, and top with your favorite toppings. I really enjoyed this one for breakfast AND dessert, and it goes so well with yogurt, a cup of tea, or even a glass of cold almond (or whole) milk. ENJOY. 🫶🏻

Time to prepare: 10 mins
Time to bake: 25 mins
Time to cool: 10 mins
Total time: 45 mins
Equipment needed: Blender, oven, baking pan, utensils, mixing bowl

Approximate Macronutrients if divded into 12 brownies:

• Calories: ~140

• Protein: ~10 g

• Carbohydrates: ~17.5 g

• Fat: ~3.3 g

• Fiber: ~ 3 g

Ingredients:

• 15-ounce can no-salt added black beans (with liquid)

• 3 eggs

• 1/3 cup unsweetened yogurt (I love Forager and Kite Hill, but whole milk greek yogurt is also great)

• 1/2 cup pure maple syrup or honey

• 2 teaspoons vanilla extract

• ½ cup unsweetened cacao powder - Navitas Organics is my favorite

• 1 cup chocolate protein powder - I love and swear by Truvani

• 1 teaspoon baking powder

• 1 teaspoon cinnamon (I had to resist the urge to use espresso so that I could have these at night, but feel free to add a pinch if it doesn’t keep you up!)

• 1 teaspoon avocado oil or coconut oil for a non-stick coating

• Toppings (optional): coarsely chopped raw walnuts, 1/2 Theo’s dark chocolate bar coarsely chopped, hemp seeds, Trader Joe’s Almond butter drizzled.

Instructions:

• Preheat oven to 350 degrees F.

• Open one can of black beans but keep the liquid. Place into the blender with a about 1/4 cup of water and blend until a smooth liquid. Add to a large mixing bowl.

• Place all other wet ingredients into the bowl and mix until smooth.

• Add all dry ingredients and fully incorporate into a brownie batter.

• Grease a 9 x 9 inch or an 8.6 x 10 inch baking sheet with coconut or avocado oil. Spread the batter evenly and to the bottom of the baking pan, using wet hands or a wet spoon to smooth out/flatten the top. Add toppings to desire. I swirled the almond butter with a toothpick for aesthetics.

• Add Pour the mixture into the prepared muffin tin, filling each muffin cup almost to the top. Drop 4-5 chocolate chips onto the top of each muffin.

• Bake for 25 minutes minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool 5 minutes in the pan and cut to serve. Best served hot, but will store in the fridge for up to 5 days.

Enjoy your high protein, high fiber dessert! 🤎