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Janelle Carss

Healthy Protein Brownies

5 from 1 vote
These Healthy Protein Brownies have two secret ingredients that give them 10g protein and 7g fiber per serving, while only being 215 calories! Fudgy, indulgent decadence that's 100% vegan and gluten-free.
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Prep Time 5 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour
Servings: 9 brownies
Course: Dessert, Snack
Cuisine: Canadian
Calories: 215
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 15-oz can (2 cups) black beans, drained and rinsed
  • 2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water, let sit for 10 minutes to thicken)
  • ¼ cup tahini (sub any drippy nut/seed butter of choice)
  • ⅓ cup maple syrup
  • 1 tsp vanilla extract
  • ¼ cup (50g) Vedge Peanut Butter Cup Protein Powder (Get 10% off with my code STEAMYVEGAN)
  • ¼ cup + 2 tbsp raw cacao powder (sub cocoa powder if needed)
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ¼ cup + 3 tbsp semi-sweet or dark chocolate chips*

Equipment

  • 1 Food processor

Method
 

  1. Preheat your oven to 350°F and line a 9x9 baking tray with parchment paper.
  2. Add all the ingredients except the chocolate chips into the bowl of your food processor and blend on high-speed until a really thick brownie batter forms. If your food processor is having a hard time processing, add a couple tbsp of cold water at a time until it starts blending better.
    **To do this without a food processor, you'll need to mash up the black beans really well in a shallow bowl with a fork until they are completely mashed. This will take time, but it can be done. Then transfer to a stand mixer (or a large bowl and use a hand mixer) and add the wet ingredients, then mix on low until a thick wet mixture begins forming. Then add all remaining dry ingredients and continue mixing, gradually increasing speed until the mixture becomes a very thick batter. Add a few tbsp water as needed to help it mix. Note: The brownie batter won't be as smooth with this method, and you'll have some lumps of black beans, but they won't be too noticeable once they bake.
  3. Remove the blade from the food processor and stir in the chocolate chips, reserving a couple tbsp for the topping. Spread the brownie batter into a smooth even layer in your baking tray, sprinkle the top with chocolate chips and bake for 25 to 30 minutes, until the top looks a bit crackled.
  4. Let cool in the pan for 10 minutes, then lifting it up from the edges of the parchment paper, transfer it to a cooling rack to cool a further 10 to 15 minutes before slicing. Enjoy warm!

Video

Notes

Makes 9, macros per brownie:
215 cal, 10g protein, 28g carbs, 8g fats, 7g fibre
 
Refined sugars: To make the recipe completely refined sugar-free, simply swap out the chocolate chips for sugar-free chocolate chips.