The Best Brownies Yet
These are the best brownies I have ever made (so far) and I have made A LOT of brownies.
The inspiration for these brownies came from my friend, Sergei, who told me that he loved brownies and that I needed to try the black bean version. I had heard of black bean brownies before… I think I had even tried some in the past. Clearly they weren’t that good or else I WOULD remember.
So I set out to make MEMORABLE and delicious black bean brownies. My goal was to make them as fluffy as possible, satisfying and as protein dense as possible.
WAYS TO MODIFY FOR YOUR MACROS:
You can modify amounts and ingredients to help you meet your macros. *Just note that the macros shown for this recipe are only accurate if you use the same ingredients and amounts shown in the recipe* :
NEED MORE CARBS?
Pair this brownie with some ice cream ;) Or fruit. But the ice cream idea… so good.
NEED LESS CARBS?
Leave out the chocolate chips, they don’t add a TON of carbs but it will cut them down a little bit.
NEED LOWER FATS?
Leave out the walnuts.
SPECIAL TOOLS & EQUIPMENT NEEDED
Food Processor (This is the one I have)
8x8 Baking Tray (Like this one)
SPECIAL INGREDIENTS NEEDED
Photos do not include every step, just thought it could be helpful to have some examples of what the process looks like. (Let me know if this is helpful to you).
Make sure all of the ingredients are room temperature
STEP 1 : Pre- heat to 325 F
STEP 2 : Thoroughly rinse and strain the black beans, and set aside.
STEP 3 : In a large bowl, fully combine all of the dry ingredients (cocoa powder, protein powder, swerve sweetener, baking soda and sea salt), then set aside.
STEP 4 : In another bowl combine all of the wet ingredients (except the black beans) (Eggs, butter, vanilla extract, coffee, and syrup)
STEP 5 : Place black beans into your food processor and process until you you get a consistency similar to a chunky nut butter (It helps if you use the pulse feature on the processor).
STEP 6 : Then add the rest of the wet ingredients into the food processor and process until everything is fully combined. (You want to end up with a smooth nut butter-like consistency).
Just try not to over process, the pulse button helps a lot
STEP 7 : Once the wet ingredients are fully combined. Pour them out into a bowl.
STEP 8 : Slowly start to add in the dry ingredients mixture. Making sure that it’s well combined before adding more of the dry mix. Keep adding and combining until all of the wet mix and the dry mix smooth and fully integrated.
STEP 9 : Use a brush or spray to lightly coat the entire baking pan with a thin layer of coconut oil.
STEP 10 : Pour the mixed batter into the baking tray.
STEP 11 : Top with chocolate chips and walnuts.
STEP 12 : Place in the middle of the oven to bake (at 325F) for 25-35 minutes.
How do you know when it’s ready?
The way that I like to test its readiness is by gently tapping the top with my finger. You want to feel like the brownie has a slight bounce.
I also like to insert a toothpick or knife into the center and see if comes out clean.
MACROS FOR 1 brownie (if divided into 9 parts):
P 8 C 26 F 11 KCALS 173
Fiber 4 Sugar 2.8
MACROS for entire recipe (apx 870 grams):
P 71 c 236 F 95.9 KCALS 1567
Fiber 36 Sugar 25
I would love to hear from you!
Did you like the recipe? Do you have a request for the next one? Do you have any questions?
Let me know in the comments below :)