Fudgy decadent yet guilt free brownies! Each brownie is only 73 calories 4 grams net carbs, with 6 grams of protein. Zero sugar added, flourless, gluten free dairy free & vegan! yep what's not to like???!! :)
difficulty level: super easy
equipment needed: food processor
prep time: 5 minutes
cooking time: 30 minutes
yield: 16 brownies
what you need:
- 1 can Aduki beans very well rinsed and drained. yes you can use other beans, i find Aduki beans best suited for dessert application, as they have a very mild flavor. rinsing the beans eliminates the bean flavor completely.
- 4.5 tbsp roasted crunchy peanut butter. you can use any good quality peanut/nut/seed butter
- 1/2 cup quick oats
- 1/2 cup banana slices, very very tightly packed (1 medium banana)
- 2.5 tbsp good quality unsweetened cocoa powder
- 1/4 tsp salt
- 1/4 tsp baking soda
- 3/4 tsp baking powder
- 1/2 cup almond milk unsweetened, i used vanilla unsweetened.
- 3 scoops Plant based Vega Protein Smoothie Powder in Choc-a-lot flavor, you can also find this at Whole Foods, but it's $8 more expensive in the store. If you are not vegan, i would recommend BlueBonnet 100% Natural Whey Protein Isolate Powder, in Chocolate, this protein powder is sourced in New Zealand from grass fed humanely treated pasture cows, no hormones or GMO feed. you will need only 2 scoops for this recipe if using whey powder.
- 1/4 cup + 2 tbsp chocolate chips of choice, i used sugar free vegan Lily's Dark Chocolate Chips. you can find these on amazon or at whole foods.
what to do:
- preheat oven 350 degrees
- grease a 8 inch square glass/ceramic brownie tray.
- place all ingredients except protein powder and almond milk and chocolate chips in food processor, blend until a dough forms, open, scrape down
- add protein scoops and almond milk, blend again, scrape down sides and blend once more. this created a dough, not a batter.
- transfer dough to a large bowel and fold in 1/4 chocolate chips.
- optional step: i like making this dough the night before, and letting it sit on the counter top well covered overnight, to allow the oats to "soak" this will make the muffins even easier to digest. I then bake them first thing in the morning, or store the dough in the fridge to bake later that day.
- place the dough in the greased brownie pan, use spatula to press it out evenly into the pan.
- place into oven for 28 minutes.
- take muffins out, sprinkle 1 tbsp chocolate chips on top, return to oven for 1 more minute to allow chips to very slightly melt
- use the back of s spoon to shmear the lightly melted chocolate chips on top of the brownies.
- add remaining tbsp of chocolate chips, place in oven 1 more minutes until they look glistening.
- remove from oven, let cool 10 minutes, cut into 16 brownies and serve em up :)
These brownies are even tastier the next day, i keep them in the fridge and heat them up before eating, they are also fantastic cold.
I make a batch of these whenever we go on a trip, this is a perfectly balanced easy to carry snack for long flights or car rides.