I am not really sure what made me decide to make Ā brownies last night. It could be the fact that brownies are amazing and full of chocolate. It could also be that, though you have heard me say it many times, I have a slight addiction to chocolate. I guess as far as addictions go, having a chocolate addiction isn’t all that bad.
My goal with these brownies was to make them really moist and almost fudge like. My mom really loves things that are dough and slightly under cooked. These brownies definitely got her approval. She thought they were the best brownies I have made, and honestly, I couldn’t agree more.
I decided to make them hazelnut because I found a jar of Justin’s chocolate hazelnut butter in the drawer that I had been looking for. If you have never had chocolate hazelnut butter, you seriously haven’t lived. It is so delicious, but add it to a brownie and it takes it to a whole new level.
The reason that these brownies were so moist and dense was because I used MusclePharm’s chocolate casein protein powder. It is one of the few protein powders that gives you a great brownie texture. If you try this recipe with whey protein, I am afraid you might end up with crumbly and dry brownies.
Hazelnut Fudge Protein Brownies
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 12 brownies 1x
Description
Moist and delicious hazelnut fudge protein brownies drizzled with extra chocolate hazelnut butter. These fudgy brownies are healthy and packed with protein and fiber.
Scale
Ingredients
- 1 can (250g) black beans, drained and rinsed*
- 1 1/2 scoops MusclePharm chocolate casein protein powder
- 5 tbsp. (25g) unsweetened cocoa powder
- 1/2 cup (82g) sugar and stevia baking blend**
- 2/3 cup (150g) plain nonfat Greek yogurt
- 1/4 cup (64g) chocolate hazelnut butter
- 2 tbsp. milk (any milk is fine)
- 3 tbsp. (45g) mini chocolate chips
- 2 tbsp. (32g) chocolate hazelnut butter (for topping)
Instructions
- Preheat oven to 350F. Add drained and rinsed black beans, Greek yogurt, egg, and milk to food processor. Blend until smooth.
- Add the rest of the ingredients except for the chocolate chips and chocolate hazelnut butter to be used for topping. Blend again.
- Fold in chocolate chips with a spoon or by pulsing a few times until incorporated.
- Line a 6×8 baking dish with foil. Spray foil with cooking spray. Pour batter into baking dish. Bake for 25-30 minutes. The brownies should still seem slightly gooey in the middle and a little undercooked.
- Let cool for about an hour. Heat up remaining chocolate hazelnut butter in the microwave. Spoon into a small ziploc bag. Cut the end off the bag and use to drizzle the chocolate hazelnut butter over the top.
- Cut into 12 brownies and enjoy!
Notes
* Weight of the black beans is after they have been drained and rinsed. Make sure to rinse well so you don’t taste the salty liquid in the brownies.
** If you don’t have this, use 1 cup of regular sugar. Do not substitute for pure stevia. The texture will not come out right.
Nutrition
- Calories: 145
- Sugar: 12
- Fat: 6
- Carbohydrates: 19
- Fiber: 3
- Protein: 8