This is such a fabulous recipe. Rich and fudgy, these delicious brownies are packed with protein thanks to the addition of cooked beans and protein powder. Perfect as a healthy snack, breakfast on the go or pick me up when energy levels are flagging. These can also be frozen for up to 3 months.
Difficulty – Easy
Time – 15 minutes preparation time, 45 minutes cooking time
Serves – 16
What’s good about it?
Using cooked beans in cakes and brownies is an easy way to add more protein, fibre and helps keep the mixture lovely and soft. They can also be used to help bind the mixture without the need for eggs.
- Preheat the oven to 180C, Gas mark 4.
- Line and grease a square traybake tin 20cm by 20cm with greaseproof paper.
- In the food processor add the nuts and process briefly to chop until fine. Add the remaining ingredients except the chocolate chips and process to form a thick soft batter.
- Stir in the chocolate chips.
- Spoon the mixture into the tin and smooth the surface.
- Bake in the oven for 40-45 minutes or until cooked through.
- Allow to cool in the tin completely. Cut into bars to serve. The brownies can be frozen for up to 3 months or store in the fridge for 1 week.
Use other nuts in this recipe. Walnuts are a useful source of omega 3 fats as well as protein while pecans have a delicious rich flavour. You can also use hemp seeds or mixed seeds instead.
60g walnuts, toasted
60g almonds, toasted
60g pecans, toasted
350g cooked, drained black beans
60g coconut oil, melted
50g cocoa powder
1 apple, cored and chopped
60g soft dates pitted
50g chocolate protein powder
1/2 tsp sea salt
1 tbsp vanilla extract
50g sugar free vegan chocolate chips