Don’t let the black beans fool you, these brownies are decadent and delicious!
I’m not big on sweets, but I love brownies…
…especially when they’re moist, chewy, and not super-sweet.
If you follow my recipe posts, you’ll notice a pattern: I like healthy vegan desserts that double as post-workout snacks.
I especially like this recipe because it uses black beans, a staple in my vegan diet as a bodybuilder. They are a great source of protein and fiber (more info).
This is the only black bean brownie recipe on the Web designed for bodybuilders (that I know of).
You’re only getting about four grams of protein per brownie, but that’s four grams of protein that wouldn’t usually be in this tasty treat.
And if you’re like me, you’ll probably eat two in one sitting. So we’re looking at eight grams of protein for your post-workout snack.
I keep the sweetness down because I want this to taste somewhat healthy. If needed, just dial up the coconut sugar, or add a tablespoon of peanut butter. The main thing is to be sure to blend the beans thoroughly so there’s no visible trace of the skin left.
- 1 cup drained and rinsed black beans
- 2 tbsp. vanilla cultured coconut milk yogurt
- 2 tbsp. organic vanilla soy or almond milk
- 1 scoop plant-based protein powder (I use Raw Protein – Real Raw Chocolate Cacao by Garden of Life)
- 1 tbsp. coconut sugar
- ¼ cup vegan buttery spread, melted
- ⅓ teaspoon baking powder
- Preheat oven to 350 degrees. Line a 4×8 loaf pan with parchment paper; otherwise, the brownies will not come out of the pan in one piece. You also will need the overhang to remove them from the pan.
- Puree the black beans with the almond milk and yogurt using a blender. Be sure to stop a few times to scrape down the sides, making sure all the bean skins are mixed in.
- Transfer the bean mixture to a bowl, and add the melted vegan buttery spread, coconut sugar, plant-based protein powder, and baking powder.
- Stir well. Stir well. Stir well.
- Spoon batter into the loaf pan, and smooth it out with the back of a spoon.
- Bake at 350 degrees for about 30 minutes. They will seem quite small at first, but they will firm up and grow a little as they cool. These are dense fudge-like brownies, not cake-like brownies.
- Allow to cool completely before transferring to a cutting board, and slice into eight pieces.