My husband thought these should be called ‘Bodybuilder Protein Brownies’.
Two of these brownies has about as much protein as an egg, which astounded my husband who is an avid gym rat. That fact also had him inhaling the decadently delicious squares at seven o’clock at night, but that’s another tale.
Black bean brownies are obviously nothing new, but what this blog is and has always been is a place for me to share my experiences with cooking and baking and what works for my family and our allergies.
In order to accommodate all of our itch-inducers and make the recipe the best it could be, I had to eliminate all nuts, seeds, and eggs. I am LOVING using beans lately because our entire family tolerates them well and they’re so versatile.
The beans are truly undetectable in these, and they have that rich and fudgy consistency (not cakey) that is characteristic of any fat-boy brownie.
Fudgy, high protein treats that are also gluten-free!
- 1 15- ounce can black beans , rinsed and drained
- 1/2 c . cocoa powder
- 1/4 c . oats
- 1/2 t . sea salt
- 1/2 t . baking soda
- 1/4 c . coconut sugar
- 1/8 t . powdered stevia extract
- 1/4 c . maple syrup (you can also use raw honey if not vegan)
- 1/4 c . coconut oil , melted
- 2 t . vanilla
- 1-2 T . water , as needed
- 3 T . dark chocolate chips , optional
- Preheat the oven to 350 degrees.
- Process all the ingredients (except the chocolate chips) until smooth and well combined.
- Add water in as needed to create a pourable, but thick, batter.
- Pulse in the chocolate chips, if using.
- Pour the batter into a well-oiled 8 x 8 baking dish.
- Bake for 20-25 minutes (knife or toothpick should come out clean).
- Put the brownies in the fridge to cool (still in the pan), untouched for about 30 minutes. This is crucial to keeping the shape of the brownie, as there is no binding agent present.
- Once cooled, cut and serve!
Nutrition facts are based on making the recipe without the optional chocolate chips. Weight Watchers points (new system): 3
Adapted from this recipe
My favorite way to eat these (and most sweets) is actually when they’re cold (after sitting in the fridge for a day). They become even more dense and the flavor seems to amplify.
The thing I notice most with adding beans to desserts is that I don’t get the high and low of a treat that doesn’t have protein. The protein seems to help balance out my blood sugar a bit more, allowing me to tolerate the sweetness better. For reals.
Do you find you tolerate treats better when they have added protein? Have you ever tried a bean dessert?