A few time ago I uploaded my first vegan black bean brownies and I had the time to remake them and adjust the recipe. This new recipe is much easier, healthier and more flexible for fitting them into your macros.
I love the fun size in which I cutted them and it also allows you to pack one or two on a bag or bowl to have them as a snack if you are going to be out for a while (I always, really 90% of the time, carry snacks on my bag).
Cooking with beans is so wonderful because they add a nice amount of fiber and protein to any dessert so they make any dessert better and guilty free. Besides, they also give a great texture.
And guess what? You do not have to worry about the macros, I got you! A single brownie has 14g net carbs and 5g protein.
yield: 16 brownies
1 cup flour
1/2 cup unsweetened cocoa powder
1/3 cup pea protein powder
1 tsp baking powder
1 cup cooked black beans
1/3 cup organic agave
a pinch of sea salt
1-2 cups of liquid for mixing (coffee, milk or water)
2tsp of raw caco nibs for topping
Sea salt for topping
1- Preheat the oven at 350ºF.
2- In a food processor blen the black beans wwth a little bit of the water and the organic agave.
3- Once blended, little by little add the dry ingredients add incorporate the liquid until everything is homogeneous
4- Transfer the batter to a food processor and process with the black beans until you get a homogeneous batter.
5- Once the mixture is ready, pour it over the greased brownie squared mold. Sprinkle the sea salt and caco nibs on top.
6- Put the brownies in the oven and cook for 25 mins.
7- Once they are done enjoy or let cool and store.
Nutrition Facts for 1 brownie: 0.78g Fat 15.83g Carbs 1.75gFiber 5g Protein