Black Bean Protein Brownies
Introduction:
Black Bean Protein Brownies offer a delicious twist on traditional brownies by incorporating black beans as a main ingredient. Don't be fooled by their healthy profile – these brownies are moist, fudgy, and packed with chocolatey goodness. With the added benefit of protein from the black beans, these treats are perfect for those seeking a guilt-free indulgence.
Ingredients:
- 1x 398ml can of black beans
- ½ cup (50g) cocoa powder (high quality)
- ¼ cup (50g) vegan chocolate protein powder
- ½ cup (95g) coconut sugar or monk fruit sugar
- 2 vegan egg replacements
- 4 tbsp. melted coconut oil
- 1 tsp. baking powder
- ½ tsp. vanilla extract
- ¼ cup (40g) chocolate chips (sugar-free)
- ¼ cup (30g) walnuts (optional)
Topping (optional):
- 9 tsp. leftover raspberry jam from breakfast parfait or store-bought
- vegan chocolate frosting
- ½ cup (160g) coconut cream (from the top of a can of coconut milk)
- ¼ cup (30g) chocolate chips (sugar-free)
What you need to do:
- Preheat your oven to 325°F (160°C). Grease only 9 holes in a 12 hole muffin tin.
- Mix the vegan egg replacements with water and set aside. [Tip: You can use flax eggs instead by mixing 2 tablespoon of flax meal with 4 tablespoon of water.]
- Blend the coconut sugar or monk fruit sugar in a blender until it forms a powder. Drain and rinse your black beans and pour them into the blender with the sugar.
- Now add in the cocoa powder, baking powder, protein powder, vanilla extract and coconut oil. Turn on the blender and blend on low until the mixture forms a smooth batter.
- Pour the batter into a bowl and fold in your chocolate chips and walnuts.
- Pour the batter equally into the greased muffin tin. Place the tin into the oven and bake for 25-28 minutes (they will be a bit fudgy in the middle). Remove the tin from the oven and place onto a wire rack to cool completely.
- To make the topping take only the thick cream from a can of coconut milk, leaving the clear liquid behind. Place this coconut cream into a saucepan along with the chocolate chips and heat on low until all chocolate has completely melted. Pour into a container and place into the freezer for 20 minutes until it firms up. After 20 minutes, remove from the freezer and beat with an electric whisk for 30 seconds to 1 minute on high.
- To assemble, place the brownies upside down and top with a little chocolate frosting and a spoon of raspberry jam.
- Store in an airtight container in the fridge for up to 5 days.
|
Prep |
Cook |
Kcal |
Fats(g) |
Carbs(g) |
Protein(g) |
|
10 mins |
27 mins |
176 |
12 |
17 |
9 |
Summary:
These Black Bean Protein Brownies are the ultimate guilt-free treat. Made with nutrient-dense black beans, cocoa powder, and natural sweeteners, they offer a healthier alternative to traditional brownies. The addition of protein from the black beans not only enhances the nutritional value but also provides a satisfying and filling snack. Enjoy the rich, fudgy texture and intense chocolate flavor without compromising your health goals.
Conclusion:
Treat yourself to the delightful indulgence of Black Bean Protein Brownies. With their rich chocolate flavor and fudgy texture, these brownies are a healthier alternative to satisfy your sweet tooth. Packed with protein and made with wholesome ingredients, they offer a guilt-free option for enjoying a classic dessert. Whip up a batch of these delicious Black Bean Protein Brownies and savor the perfect balance of flavor and nutrition.
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