Macro-Friendly Black Bean Brownies

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Happy Easter and long weekend! I had some extra time to bake this weekend, so I made some black bean brownies with my new kitchen aid mixer as well as the banana chocolate chip protein bars featured in my Baking with Protein post.

This is yet another recipe from Amanda Bucci – her original recipe is found on her YouTube channel here. In her recipe, she uses stevia to sweeten the batter, but I used honey instead. Originally I made them with only 3/4 tbsp of honey, but this makes them NOT that sweet at all – if you want them to take more brownie-sque and sweeter, definitely use moreΒ the honey!

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Ingredients

  • 300g black beans
  • 15g PEScience Select Protein – Peanut Butter Cup flavoured
  • 125g egg whites
  • 2 eggs
  • 30g unsweeted almond milk
  • 100g pumpkin puree
  • 30g Cocoa Powder
  • 25g coconut flour
  • 40g oat flour (grind up 40g of quick oats)
  • 2 tbsp Chocolate Chip BuffBake
  • 1 tsp vanilla extract
  • 1 tbsp honey
  • 1 dash salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 10g chocolate chips (optional)
  • 10g peanut butter chips (optional)

Directions

  1. Throw all ingredients except for baking powder and baking soda into a food processor and process all of it!
  2. Mix in baking powder and baking soda by hand.
  3. Pour into a buttered pan or muffin tin. Top with chocolate and peanut butter chips if you want!
  4. Bake at 350 for 25 minutes.
  5. Cool on a cooling rack.

Macros: 110 calories: 12.9g carbs, 4.3g fat, 6.4g protein for each brownies. Recipe makes 12 brownies!

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