High Protein Brownie
A delicious and guilt-free brownie packed with protein, made with black beans for a fudgy texture.
Ingredients
Main Ingredients
- 1 cup black beans, drained and rinsed Ensure to rinse thoroughly for smooth texture.
- 3 pieces eggs
- 1/2 cup peanut butter (or any nut butter of your choice) Can substitute for almond or sunflower seed butter.
- 1/4 cup cocoa powder
- 1/2 cup honey or maple syrup For sweetness.
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder For leavening.
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional) Fold into batter for extra chocolate flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a blender or food processor, combine the black beans, eggs, peanut butter, cocoa powder, honey or maple syrup, vanilla extract, baking powder, and salt. Blend until smooth and creamy.
- If using chocolate chips, gently fold them into the batter after blending.
- Grease an 8x8-inch baking dish or line it with parchment paper.
- Transfer the brownie batter to the baking dish and spread it evenly.
Baking
- Bake in the preheated oven for 20-25 minutes.
- Check doneness with a toothpick; it should come out with a few moist crumbs.
Cooling and Serving
- Let the brownies cool in the dish before slicing.
- Serve warm or at room temperature.
Notes
These brownies can be stored at room temperature for up to 3 days and refrigerated for up to a week. Freeze for up to 3 months, wrapping them individually for easy defrosting.