Black Bean Protein Brownies
Ok so this is not my most low-calorie recipe, I admit that. I was craving some warm, gooey brownies and I had read that black beans gave a great consistency to a healthier alternative. I have to say, it’s totally true. The black beans give a lovely, creamy consistency and you can’t taste the beans at all.
You could make this recipe gluten-free by using gluten-free oats or unsweetened coconut flakes. If you also want to make it lactose-free then make sure your protein powder isn’t whey, or omit it all together and add more oats instead.
You’ll also notice that one of the ingredients is Sukrin Gold, which is a brown sugar alternative that I absolutely love. It tastes great and contains 1 calorie per tsp. What’s not to love? :D
Anyway these yummy, flour-free brownies were an instant hit with my boyfriend and I’ll definitely be making them again very soon. Although they aren’t as low-calorie as some of my other recipes, they are so rich that you get very full from one serving. So over-eating shouldn’t be a problem… says the person who has already eaten 2.
Ingredients (makes 8 – 10 servings)
100 gr. extra dark chocolate chips
125 gr black beans, drained, rinsed, mashed till smooth (I use organic canned)
1 tbs. raw unsweetened cacao powder
2 scoops chocolate protein powder
1/2 cup oats
1 whole egg
1 egg white
2 tbs. coconut oil
2 tbs. peanut butter
1 tsp. baking powder
1/4 tsp. salt
2 tsp. vanilla extract
2 tbs. sukrin gold or 1/3 cup maple syrup
NB: if you have a food processor you could just throw all the ingredients in there and blend. I don’t so I go by the method below.
Preheat the oven to 170 C (350 F) and lightly grease a baking dish (I used an 8 x 8)
In a medium bowl mix all the dry ingredients together except for chocolate chips (Cacao powder, protein powder, oats, baking powder, salt and sukrin gold)
In a smaller bowl mix all the wet ingredients together (eggs, coconut oil, peanut butter and vanilla extract) and mix into the dry ingredients.
Fold the chocolate chips into the mixture. It should be a little tough to stir due to the gooey, fudgey consistency.
Pour batter into the greased baking dish and bake for 12 -15 min. Unless you like your brownies more cakey, then give it 17-18 min.
Let brownies cool off for 10 min before serving.
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