Ready to get a protein boost in these Black Bean Chocolate Protein Brownies? Wait—did you just read “black bean” and “brownies” in the same sentence? You sure did! Don’t worry though, because in this recipe the beans provide texture, while decadent ingredients like Greek yogurt, coffee, and cocoa powder contribute to the rich flavor in this more nutritious take on a favorite sweet treat!
1 Whole Egg & 2 Egg Whites (fresh)
1 tsp Instant Coffee
1 tbsp Powdered Stevia with Inulin
1/4 tsp Sea Salt
1 15 oz can of Black Beans
3/4 cup NOW brand Cocoa Powder
2 oz of Applesauce
2 oz of plain non-fat Greek Yogurt
1 1/2 tsp Baking Powder
1 1/2 scoops Myology Whey Protein Isolate (Chocolate).
1 oz chopped Dark Chocolate
Preheat your oven to 350 degrees F.
Place the whole egg and 2 whites along with the stevia powder, salt, and instant coffee in a mixing bowl with a whisk attachment and whip for 10 minutes. You may use a hand mixer if necessary, though an electric mixing bowl will guarantee greater volume and a slightly bigger brownie. The end result should be light, fluffy, and double in volume.
Drain and rinse the black beans. Place them into a food processor and blend until smooth. If no food processor is available, or if you prefer a slightly rougher texture, you can mash them in a bowl with a fork till smooth.
Place the bean purée into a large bowl and add the applesauce, yogurt, and baking powder. Mix together with a spatula or a large wooden spoon until evenly incorporated.
Add the protein powder and cocoa, and mix again. The mixture should have the consistency of cake batter at this point.
When mixing is complete, the egg mixture should be whipped up and will have doubled in volume. Add this to the bean mix and fold in gently. IMPORTANT: Try not to over mix when folding together; this will ensure as much volume as possible.
Pour the mixture into an 8 x 8 baking dish lined with foil that’s been sprayed with coconut oil or another spray, like avocado oil spray. Add the chopped dark chocolate to the top before placing into the oven, plus any nuts that you prefer.
Bake for 25 minutes at 350 degrees F. Be careful not to over bake, as this may cause the brownies to be slightly dry. The middle should be somewhat moist when done baking. Let the brownies cool before cutting and serving. To make cutting easier, place the pan in your freezer for 30 minutes before serving.
This recipe makes 6 (large) servings.
Totals per serving:
- 168 Calories
- 4 g. Fat
- 16 g. Carbohydrates
- 16 g. Protein
Team Myology athlete Travis Gardner is a Puritan’s Pride sponsored athlete, and has been baking professionally for over 10 years at the famed Bellagio hotel in Las Vegas, NV. Learn more by visiting his personal website, and be sure to follow him on Twitter and Instagram.