Well…they were better than good. They were AMAZING. I loved them…I really don’t think I’ll ever go back to normal brownies!! I topped these with a little pb2 sauce but they really didn’t need it.
We took these over to my hubby’s brother’s house for dinner and I thought it’d be hilarious to play a trick on them and not tell them what they were made of. They know me so well though…before I could even dish them up they asked me what kind of vegetable was in them. Seriously…who do they think I am??! I told them there were no vegetables but they knew something was up. I didn’t care though because they LIKED them!!
Recipe courtesy of @angelamccafferty on IG. Thanks Angela!
1 scoop chocolate protein powder (about 30g – I used Chocolate Shakeology)
1 – 15 oz can of black beans
1/4 c baking stevia (didn’t have any so I used turbinado)
1/4c cacao powder or cocoa
1/4 c melted coconut oil
1/4 c almond butter (I used Justin’s maple almond butter)
2 tbsp honey
2 tbsp maple syrup
1 tsp baking powder
1/2 tsp xanthan gum (optional – gives better texture I guess…but I didn’t use any and thought it was fine)
2 tsp vanilla
2 large eggs
1/4 c dark chocolate chips (optional)
1) Preheat oven to 350.
2) Rinse beans off very well.
3) Add all ingredients to a blender or food processor and blend well. You want the beans as smooth as possible.
4) Bake for approximately 20-22 minutes in an 8×8 pan sprayed with nonstick spray.
5) Store in the refrigerator.