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You know that feeling when you just NEED a brownie? No? Just me? ;-). This usually happens in my luteal phase, but I won’t lie, I’ll these flourless protein brownies any darn time. They’re THAT good and though you likely won’t be eating the entire pan by yourself, it does come with over 30 grams of quality protein. This dairy and gluten-free recipe will satisfy your sweet tooth without filling up your body with all the inflammatory oils, refined sugar, and other junk you find in most brownies. You can also make the recipe vegan by subbing in flax eggs. Not sure how to make a flax egg? You’ll find the recipe at the bottom. As you may know, I don’t love eating food out of cans, but if you are using canned beans, make sure they’re organic and come with a BPA-free lining. I know many of you cringe at the thought of putting black beans in brownies, but I promise you, you can’t taste them in this recipe! It’s even kid approved.

Print Recipe

Flourless Protein Brownies

Ingredients

This recipe is GF, DF, and can be made vegan by using flax eggs.

1 cup almond or peanut butter (your choice)
2 15 oz cans of organic black beans, rinsed
1 7 oz package chocolate chips, I highly recommend Hu no added sugar & dairy-free chocolate chips
1/2 9 oz package of Hu dark chocolate baking gems
2 large pasture-raised organic eggs or flax eggs*
3/4 cup of pure maple syrup
1/4 cup of unsweetened cacao powder – I like Navitas
1 tsp sea or Himalayan pink salt
1 tsp baking soda
1 tsp pure vanilla extract
Maldon or other flaky sea salt, to taste

Process

  1. Preheat the oven to 350 degrees F.
  2. Lightly grease a 9×9 oven-safe pan with coconut oil, ghee, or propellant-fee cooking spray.
  3. Combine all ingredients except the chocolate chips, baking chocolate, and sea salt flakes in a high-speed blender. Blend until very smooth (you don’t want whole pieces of black beans in here!).
  4. Mix in both the chocolate chips and baking chocolate and pour the entire mixture into the 9×9 pan.
  5. Bake at 350 F for about 25 minutes, or until set. Allow to cool and top with sea salt flakes. Now for the BEST part: the chocolate chips and baking gems will be all nice and melty, but when you stick this back in the fridge and take it out after a few hours, they will have hardened again. It’s like eating an entirely new brownie. SO good. Enjoy!

* To make one flax egg: Mix 2.5 tbsp of filtered water with 1 tbsp of ground flax seeds. Let it sit for a minute to thicken before you throw this in with the rest of your mixture.

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