These rich and fudgy black bean protein brownies are the perfect post-workout treat! This super healthy snack is entirely flourless, gluten-free, vegan, dairy-free, egg-free, refined sugar-free and nut-free. Naturally sweetened with maple syrup and filled with antioxidants, these delicious brownie protein bars only require a few minutes of your time and a good food processor.
Times when certain types of foods were imprisoned in a very specific meal category are OVER! Gone are the days when you would only eat sweet potato, legumes or cauliflower as a part of your main dish.
Let’s have them for dessert!
Every. Single. Day!
Let’s be smart with our sweet cravings! Let’s eat dessert all the time. Yes, my friends!
All hail clean eating desserts.
Black Bean Protein Brownies
One thing I love about those super healthy protein treats is that they don’t require any complicated cooking steps. Simply throw the ingredients into your food processor and… done! These could be baking in your oven within the next 10 minutes, literally.
They can also be adapted to fit your diet by simply swapping just one or two ingredients.
Although I haven’t personally tried, I can say by experience that the black beans in this recipe can be replaced by any type of legumes like chickpeas, red kidney beans or even lentils. The taste might differ a little but you should barely see any difference. Sweet potato would also do it, in similar amounts.
A few recipe notes:
- Be very cautious with cooking time. Brownies will turn into cake if overcooked. The center should still be liquid when pulled out from the oven. Don’t worry, they will set as they cool down. If undercooked, put the recipe in the refrigerator overnight. They will magically set!
- You could either grease your baking pan or use parchment paper. My preference? Parchment paper. Perfect every time.
- Depending on your diet, chocolate chips are entirely optional. If you do add them though, don’t forget to mix them in at the very end. Do not throw them into your food processor with the rest. Not that it would be catastrophic. It’s just much tastier this way.
- These could be topped with this Sweet Potato Chocolate Frosting instead of chocolate chips.
How to store them?
- These can be stored in the fridge in a sealed container for several days.
- You could also wrap them individually and freeze them for up to 6 months.
Black Bean Protein Brownies
- 1 can 19 oz black beans drained
- 1/3 cup cacao powder
- 1/2 cup Whey chocolate protein powder *
- 1/4 cup almond milk
- 1 egg or flax egg for the vegan version
- 1/4 cup coconut oil melted
- 1/3 cup maple syrup
- 1 tsp baking powder
- 1/3 cup dark chocolate chips optional**
- 1 pinch kosher salt
- Preheat oven to 350F
- Line a 10X10 inch baking pan with parchment paper.
Melt coconut oil in a small saucepan over low heat. Do NOT overheat it.
Add the black beans, almond milk, egg, melted coconut oil, and maple syrup to a food processor and process until smooth.
Pour the batter along with the rest of the ingredients, except for the chocolate chips, into a large mixing bowl and stir well.
Gently mix in the chocolate chips.
- Spread the mixture evenly into your baking pan.
- Bake for 18 to 20 minutes. The center should still be liquid when pulled out from the oven.
* Use plant-based chocolate protein powder for the vegan version. When doing so, you will need to add some almond milk to the batter until it reaches the desired consistency. For cakier brownies, the batter should have the consistency of cake batter. For fudgier brownies, the batter should have the consistency of a pudding. Start by adding 1/4 cup almond milk and adjust from there. Plant-Based protein powder absorbs much more moisture than whey, and each type will behave differently, that is why this step is so important.
** Use either paleo and/or vegan chocolate chips, depending on your diet.