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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