Protein Black Bean Brownies

Name: Protein Black Bean Brownie
Prep time: 10 min
Cook time: 30 min
Total time: 50 min
Yield: 12
Ingredients: 1 (15-oz.) can black beans, rinsed & drained; 1/2 cup canned pumpkin (122g) - or banana; 1/2 cup pure maple syrup (120g); 1 large egg; 1/2 cup vanilla or chocolate protein powder (62g); 3 Tbsp cocoa powder (15g); 2 reduced-calorie hot cocoa packets (22g) - can sub for chocolate jello pudding mix; 1/2 cup oat flour (60g); 1/2 tsp baking powder; 1/4 cup chocolate chips (60g)

Written by Lauren on December 13, 2019 in Gluten-Free, Low Carb, Vegetarian

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I know, I know, black beans. But I promise you can’t even tell they’re there, and they help give these brownies the best fudgy texture! These are the best healthy brownies RICH with chocolate flavor and packed with fiber and protein!

I have been working on perfecting this black bean brownie recipe for quite some time now. I have made multiple batches, changing the types and amounts of ingredients here and there. The brownies were always yummy, but I was chasing AMAZINGNESS. I mean, I was seeking “the last healthy brownie recipe you will ever need.”

I wouldn’t say I’m a perfectionist (most days at least 😆 ), but I did want to make sure this recipe was stand-up level before posting. Multiple attempts later and stand-up level is HERE y’all.

Why You’ll Love These Brownie

They are thick, dense and FUDGY, just like every brownie should be!
No hassle and easy to make – just all the ingredients into a food processor
Each brownie is only 100 calories
Packed with protein and fiber
They don’t taste healthy…at all. And you are sure to fool everyone 😉

What You Need

Black beans – and before you ask, no you do not taste them at all!
Canned pumpkin
Maple syrup
Egg
Protein Powder
Cocoa Powder
Oat flour – I love the texture the oat flour brings, but you can substitute with all-purpose, almond, or gluten-free flour too.
Hot cocoa mix – a different ingredient than usual but it brings loads of chocolate-ness to these brownies! If you need to sub, the best substitute would be chocolate jello pudding mix.
Baking powder

How To Make

Preheat oven to 350 degrees F. Line an 8×8-inch baking dish with parchment paper and spray with cooking spray.
In a food processor or high-powered blender, add the black beans, pumpkin, syrup and egg and blend until smooth. Add in the protein powder, cocoa powder, hot cocoa mix, flour and baking powder and blend again until ingredients are mixed thoroughly. Fold in half of the chocolate chips.
Pour the batter into the baking dish and sprinkle with the remaining chocolate chips. Bake for 25-30 minutes. Be sure to watch carefully so it doesn’t over-bake – toothpick inserted in center should come out with a few wet crumbs. The brownies will seem a tad underdone but they will continue to bake in the hot dish after they’ve been removed and this ensures the most fudgiest brownie texture!
Take out and let sit for 5-10 minutes before slicing. Enjoy warm or let sit in fridge overnight for even fudgier brownies! (10/10 would recommend eating chilled!)

As always, if you try, tag me on Instagram (@LaurenFitFoodie), because I love seeing your yummy recreations!

Yield: 12