Description
These fudgy protein black bean brownies are a delicious, nutrient-packed treat perfect for a healthy dessert or snack. Made with black beans, protein powder, and natural sweeteners, they combine rich chocolate flavor with added protein and fiber for a guilt-free indulgence. Easily customizable for vegan diets by swapping eggs with flax eggs, these brownies offer a moist, dense texture that melts in your mouth.
Ingredients
Scale
Main Ingredients
- 1 can (15 oz) black beans, drained and rinsed well
- 2 large eggs (or flax eggs for vegan version – see notes)
- 1/3 cup maple syrup or honey
- 1/4 cup unsweetened cocoa powder
- 1/4 cup protein powder (chocolate or vanilla – plant-based or whey)
- 1/4 cup natural peanut butter or almond butter
- 2 tablespoons coconut oil, melted (or avocado oil)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup dark chocolate chips or chunks
- Optional: 1/4 cup chopped walnuts or pecans
Instructions
- Preheat the Oven: Set the oven to 350°F (175°C) and prepare an 8×8-inch baking pan by greasing it lightly or lining it with parchment paper to avoid sticking.
- Blend the Base: Add the rinsed black beans, eggs (or flax eggs), maple syrup, nut butter, melted coconut oil, and vanilla extract to a food processor or high-speed blender. Blend until the mixture is completely smooth and creamy, with no visible bean pieces remaining to ensure a uniform batter texture.
- Add Dry Ingredients: Add cocoa powder, protein powder, baking powder, and salt to the blended mixture. Blend again until all dry ingredients are fully incorporated, creating a thick yet smooth batter ready for baking.
- Fold in Mix-ins: Remove the blade or transfer the batter to a mixing bowl. Stir in the dark chocolate chips and optional chopped nuts evenly to add texture and bursts of chocolate throughout the brownies.
- Spread and Bake: Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 20 to 25 minutes, or until the surface looks set and a toothpick inserted in the center comes out with a few moist crumbs, ensuring the brownies are perfectly fudgy.
- Cool and Slice: Allow the brownies to cool completely in the pan to firm up and enhance their fudgy texture before slicing them into 9 to 12 squares for serving.
Notes
- For a vegan version, replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and let it sit for 5 minutes before blending.
- You can substitute maple syrup with honey if not following a strict vegan diet.
- Nut butters can be swapped depending on preference or allergies – almond, cashew, or sunflower seed butter work well.
- Optional nuts add extra crunch and flavor but can be left out to keep the brownies nut-free.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These brownies freeze well; wrap individual pieces and thaw at room temperature before serving.
