Sometimes you just need something chocolatey and satisfying. These black bean protein brownies hit the spot perfectly. They are fudgy, rich, and surprisingly good for you. You will love how they satisfy your sweet tooth naturally. These are perfect for your next healthy reset week.
Why This Recipe Is a Winner
These brownies are a total win for busy families. They pack a serious protein punch without any added sugar. Your kids will never guess there are beans inside. The texture is incredibly dense and fudgy. It is the ideal treat for a post-workout snack. You can enjoy dessert and feel great afterward.
Simple Method
Making these is actually easier than using a boxed mix. You simply toss the main ingredients into a blender. There is no messy flour or heavy butter required. The blender does all the hard work for you. Even if you are a beginner, you can master this recipe easily. It takes less than ten minutes to prep.
Simple Ingredients
Most of these items are already in your pantry. Using fresh, simple staples makes this recipe very budget-friendly.
- 15 oz canned black beans, drained and thoroughly rinsed
- 2 scoops (60g) chocolate whey or vegan protein powder
- 1/2 cup unsweetened cocoa powder
- 1/2 cup liquid monk fruit sweetener or stevia-erythritol blend
- 3 large egg whites
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup water or unsweetened almond milk
- 2 tablespoons sugar-free dark chocolate chips
Step-by-Step
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease an 8×8 inch baking pan.
- Place rinsed black beans, egg whites, liquid sweetener, and vanilla extract into a high-speed blender or food processor.
- Process until the mixture is completely smooth and no bean skins are visible.
- Add protein powder, cocoa powder, baking powder, and salt to the blender.
- Pulse until just combined, adding water or almond milk 1 tablespoon at a time if the batter is too thick to blend.
- Fold in sugar-free chocolate chips by hand.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake for 20 to 25 minutes until the edges are firm and a toothpick inserted into the center comes out mostly clean.
- Allow to cool completely in the pan for at least 30 minutes before slicing to allow the structure to set.
Best Ways to Enjoy It
Serve these brownies warm with a cold glass of milk. They are excellent for weekday meal prep snacks. You can even top them with a dollop of yogurt. Pack them in lunchboxes for a healthy midday treat. They feel like a decadent dessert but fuel you well. Enjoy them with your favorite tea or coffee.
Keep It Fresh
Store your leftovers in an airtight container in the fridge. They will stay fresh and fudgy for five days. You can also freeze individual squares for later. Wrap them tightly in plastic wrap before freezing. Reheat in the microwave for 15 seconds to enjoy. This makes them perfect for a quick snack.
Tips for Best Results
- Rinse the beans very well to remove any bean flavor.
- Don’t skip the cooling time or they might crumble.
- Use a high-quality protein powder for the best taste.
- Avoid overbaking to keep the center nice and moist.
- Add a pinch of cinnamon for a warm fall vibe.
- Sprinkle flaky sea salt on top to elevate the chocolate.
- Grease your pan well to prevent any sticking.
Ways to Switch It Up
- Swap chocolate chips for walnuts to add a nice crunch.
- Use vegan protein powder to keep it dairy-free.
- Stir in instant coffee to deepen the chocolate notes.
- Try peppermint extract for a festive holiday version.
Quick Answers
Can I taste the beans?
No, you cannot taste them at all. The cocoa and sweetener mask the beans completely. You only notice the rich, fudgy texture.
How do I know they are done?
The edges should look firm and matte. A toothpick should come out with just a few crumbs. Do not wait for it to be dry.
I hope these brownies bring a little sweetness to your week. They are a wonderful way to enjoy dessert while staying on track. Happy baking!
— Alex
Ingredients
- 15 oz canned black beans, drained and thoroughly rinsed
- 2 scoops (60g) chocolate whey or vegan protein powder
- 1/2 cup unsweetened cocoa powder
- 1/2 cup liquid monk fruit sweetener or stevia-erythritol blend
- 3 large egg whites
- 1 teaspoon baking powder
- 1/2 teaspoon sal t
- 1 teaspoon vanilla extract
- 1/4 cup water or unsweetened almond milk
- 2 tablespoons sugar -free dark chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease an 8x8 inch baking pan.
- Place rinsed black beans, egg whites, liquid sweetener, and vanilla extract into a high-speed blender or food processor.
- Process until the mixture is completely smooth and no bean skins are visible.
- Add protein powder, cocoa powder, baking powder, and salt to the blender.
- Pulse until just combined, adding water or almond milk 1 tablespoon at a time if the batter is too thick to blend.
- Fold in sugar-free chocolate chips by hand.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake for 20 to 25 minutes until the edges are firm and a toothpick inserted into the center comes out mostly clean.
- Allow to cool completely in the pan for at least 30 minutes before slicing to allow the structure to set.
