If you’ve never tried black bean brownies, you must! Seriously, they are so soft, moist, and chocolate-y with the nutritional benefit of fiber and many vitamins and minerals, and I promise you won’t even notice the beans!
|¼ cup||Butter, melted|
|2 oz||Coconut oil|
|¼ cup||Maple syrup|
|1 12-oz can||Black beans, drained and rinsed|
|2 tsp||Vanilla extract|
|1 cup||Whey protein powder (chocolate or cookies & cream)|
|¼ cup||Almond meal/flour|
|½ cup||Flaxseed, ground|
|½ cup||Cocoa powder, unsweetened|
|1 tsp||Baking powder|
|1 tsp||Baking soda|
|1/3 cup||Stevia, powdered|
|6 oz||Semi-sweet chocolate chips|
- Preheat oven to 350˚F.
- Grease a 9″x13″ baking pan with cooking spray or butter.
- Add butter, coconut oil, maple syrup, avocado, black beans, and vanilla extract into a blender or food processor and blend/process until smooth.
- Pour into a large mixing bowl.
- In a medium bowl, add protein powder, almond flour, flaxseed, cocoa powder, baking powder, baking soda, salt, and stevia.
- Mix dry ingredients until well-combined.
- Add dry ingredients to wet ingredients and mix until fully incorporated.
- Mix in chocolate chips until well-dispersed throughout the batter.
- Pour batter into greased pan and bake for 20-30 minutes.
- Check brownies with a toothpick at 20 minutes and continue checking every 2-3 minutes after until toothpick comes out clean or with minimal residue.
- Let cool for 20 minutes, then cut into desired number of pieces and enjoy!
Makes 20 brownies.
Nutrition Facts (1 brownie): kcals: 164, total fat: 10 g, sat fat: 6 g, MUFA: 1 g, PUFA: 1 g, cholesterol: 16 mg, sodium: 254 mg, potassium: 91 mg, carbohydrate: 14 g, fiber: 2 g, sugar: 8 g, protein: 7 g