Dark Chocolate Brownies

"Black Bean Brownies" by Chocolate Covered Katie
“Black Bean Brownies” by Chocolate Covered Katie

Brownies are good, don’t do good things for your body. These ones are very weird, but actually taste pretty good.

adapted from Chocolate Covered Katie’s Black Bean Brownies, makes 5 servings of 4 brownies each, roughly 1.5″ square.

(Macros: 378 kcal per serving; 14.8g fat; 29.1g carbohydrates; 33g protein)

Ingredients:

  • 1 15-oz can black beans, unseasoned
  • 3 eggs*
  • 0.25 c old-fashioned oats
  • 2.5 tbsp milled flaxseed*
  • 4 scoops chocolate protein powder+
  • 1 tsp vanilla
  • 3 tbsp coconut oil*
  • 0.333 c plain, unsweetened 0% Greek yogurt
  • 0.5 tap cinnamon
  • 0.5 tsp salt
  • 1 tsp espresso powder or coffee grounds (can be omitted; serves to enhance chocolate flavor)
  • 3 tbsp dark chocolate cocoa powder
  • 3 dark chocolate Hershey’s kisses
  • 3.5 scoops chocolate protein powder
  • Stevia or Splenda to taste, about 0.2 c

*if fat content is an issue, sub oil with equal 0.25 c applesauce or 0.5 banana; eliminate flaxseed and add 2.5 tbsp oats; use 6-12 tbsp egg whites instead of eggs. Be warned that lowering fat content will make these guys a gross consistency, and you’re already eating brownies made out of beans, do you really want to make it worse. Also it will increase carbohydrates, which is already a little higher than I like to have; and you will need more moisture, possibly from adding more yogurt or even some milk.

+Obviously, brand and type of protein powder used can drastically change a recipe’s taste, consistency, baking time, and even how much/little moisture it needs. Your scoop may be bigger or smaller. I used Muscletech Rich Chocolate Whey Isolate; my scoops are 40-45g. Whey works for me, and it’s what I have; I imagine casein would also do well in this recipe, or a blend. I have never worked with plant or meat powders.

Instructions:

  1. Preheat oven to 350 F.
  2. Drain and rinse beans until water runs clear.
  3. Combine everything in a blender or food processor. (It works best if everything is at room temperature so the coconut oil doesn’t clump up at the bottom, but it’s not the end of the world if it does. Still mixes ok and tastes fine.) Add water if needed to thin out.
  4. Grease a 9″x9″ baking pan.
  5. Pour brownie batter into pan.
  6. Bake at 350 for 45 minutes, or until knife/toothpick comes out clean.
  7. Brownies will come out puffy; let them deflate and cool off before slicing into 4 rows of 5.
Advertisements

2 thoughts on “Dark Chocolate Brownies

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s