Moist and fudgy black bean protein brownies swirled with peanut butter make the perfect healthy and delicious dessert for any occasion.
Author: Spencer Miller
Serves: 16 brownies
Ingredients
1 can black beans (drained and rinsed very well)
1 scoop chocolate whey protein powder (or a vegan protein/blend protein)
½ cup (40g) quick oats
½ cup + 2 tbsp.(50g) unsweetened cocoa powder
¼ tsp. baking powder
¼ tsp. baking soda
pinch of salt
2 whole eggs
¼ cup + 2tbsp. (96g) natural creamy peanut butter
¼ cup (56g) coconut oil, melted
¼ cup (60g) canned pumpkin puree*
½ cup honey (or maple syrup)
1 tbsp. coconut sugar (optional)
1 tsp. vanilla extract
½ cup chocolate chips**
Instructions
Preheat oven to 350F.
Add rinsed black beans, oats, ¼ cup of the peanut butter, coconut oil, pumpkin puree, honey, coconut sugar, and vanilla extract to food processor.
Blend until a thick, smooth batter forms. Add remaining ingredients except for chocolate chips.
Blend again until you have a smooth batter. Line an 8x8 or 9x9 baking pan with foil. Spray with nonstick spray. Pour batter into prepared pan.
Heat remaining 2 tbsp. of peanut butter in a small bowl in the microwave for about 15 seconds.
Add peanut butter in 5-6 spots around the top of the batter. Swirl peanut butter into batter with a knife.
Bake for about 15-18 minutes, or until a knife comes out clean. Different ovens will vary, but be careful not to over bake them or they will become dry.
Once cooked, let cool, slice, and enjoy!
Notes
*You won’t taste the pumpkin flavor, however if you prefer, an equal amount of mashed banana or Greek yogurt can be substituted. **I used ¼ cup dark chocolate chips and ¼ cup semi-sweet chocolate chips