Black Bean High Protein Brownies

1 15 oz can unseasoned black beans, drained and well rinsed

1/3 cup agave nectar or pure maple syrup

3 large eggs

1.3 cup low fat milk

3 tbsp virgin coconut oil, warmed until melted, or vegetable oil

2 tsp instant espresso powder

1 tsp vanilla extract

¾ cup lightly packed all natural sweetened chocolate or vanilla whey protein powder

¼ cup unsweetened, natural cocoa powder

¾ tsp baking powder

¼ tsp fine sea salt

1/3 cup mini semisweet or bittersweet chocolate chips

  • Line 9 inch square baking pan with foil or parchment paper and spray with non-stick cooking spray
  • Preheat oven to 350F
  • Place beans, agave nectar, eggs, milk, oil, espresso powder and vanilla in a food processor using the on/off pulses until mixture is blended and completely smooth, stopping to scrape the sides and bottom of the bowl several times with a rubber spatula
  • Add the protein powder, cocoa powder, baking powder and salt to a bowl; process using the off/on pulses until all of the protein is incorporated, stopping to scrape the sides and bottom of the bowl once or twice with a rubber spatula
  • Spread the batter evenly in the prepared pan; sprinkle with chocolate chips
  • Bake in the preheated oven for 25-30 min or until the top appears somewhat dry and the edges begin to pull away from the sides of the pan. Transfer to a wire rack and cool completely.
  • Using the liner, lift the mixture from the pan and transfer to a cutting board. Cut into 12 bars. Store in the fridge or freezer.

Bar keeping

Tightly wrap the bars individually in plastic wrap

Fridge 1 week

Freezer 3 months in airtight container; thaw 1 hour

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