I’ve been on the Black Bean Brownie kick for a couple of years. I have a major sweet tooth but once I started focusing on cooking and eating for health and nutrition as well as taste, I’ve been phasing out a lot of traditional sweets. The one recipe I keep and continue to make is my Grammy’s Pumpkin Bread…I’ve modified it here and there and it still tastes great, but the original is the best.
When I want brownies but I don’t want to have a crazy sugar rush afterward, I go the black bean route. The first ones I tried were the Chocolate Covered Katie Black Bean Brownies. I even made them for a baking contest at work. They’re delicious, fudge-y, and chocolatey. Everything you could want in a brownie, minus the feeling of eating a bowl full of sugar.
It’s no secret I love making treats with Orgain. I’ve made protein shakes (obviously), overnight oats, cheesecake, cookies, and more with this awesome, simple, vegan protein powder. So of course I decided it was time to take the Orgain to the black bean brownies and devise the ultimate protein-bar brownie. Still chocolatey and fudge-y, a bit lighter than the original black bean brownies (no chocolate chips, no cocoa powder), and you don’t even have to wait for them to bake.
As usual, I don’t measure too carefully. I tend to eyeball most of my recipes, so feel free to modify the amounts to suit your tastes. Love peanut butter and no so keen on maple syrup? Great – add more PB and dial down the maple syrup (you may need to add more almond milk) – you get the idea.
Also: be careful with your food processor/blender. I think I actually killed our Ninja last night. I’ve had my eye on a Vitamix for a while and my birthday is coming up…anybody want to donate to the domestic cause? You will after you try these!