PROTEIN (flourless) BROWNIES

These are my go to chocolate fix if I need something relatively quick. You toss the ingredients into a blender and pour it into your baking vessel and bam, hot delicious brownies with much less guilt than that pint of double chocolate Ben and Jerry’s. Depending on your dietary choices, you can make these completely gluten free, dairy free, vegan, ect. And because you used beans instead of flour, you added a ton of fiber and protein, even iron. Nifty, right?

 

  • 2cans beans, drained and rinsed (garbanzo or black beans are my favs, but feel free to experiment with others)
  • 1/c raw cacao powder, or just regular cocoa powder if that’s all ya got
  • 1tsp salt
  • 1tbs baking powder
  • 2eggs
  • 1/3c oil or butter in liquid form
  • tsp vanilla or hazelnut extract
  • 1-4scoops of your favorite protein powder. Not a madatory ingredient, so if you don’t have any don’t sweat it.
  • Some milk or milk alternative on hand to even out the batter
  • 1/2c-ish sweetener. You can use honey, maple syrup, brown sugar, white sugar, whatever you have. Don’t stress on it.
  • Optional items: chocolate chips, nuts, peanut butter, ground coffee, get crazy!

Set the oven to 350. Throw all of this into a blender (not the optional items yet). Literally just throw it all in, and blend it up until it looks nice and deliciously smooth. Go ahead and taste test it to see if it’s sweet enough or chocolatey enough. Don’t get your panties in a bunch about the raw egg, you eat sunny side up eggies don’t you?

The batter should be like pancake batter, thick but pours nicely. Add ‘milk’ as needed to achieve this consistency. Always remember the golden rule, its much easier to add vs take away!

Once you’ve gotten the batter to your liking, throw in your optional ingredients if you have any, and stir with a spatula till evenly mixed. FYI you’re gonna need that rubber spatula to scrape the blender clean. Also your fingers and possibly even your tongue. I’m not judging, that would be hypocritical…

Now you have a few more decisions to make here. You can pour the batter into muffin tins (greased or lined with cupcake thingies) or you can pour into a baking dish of your choosing, be it 2 8x8s, or a big ol 9×13, whatever. I personally like the muffin tins with the cupcake thingies because clean up is a breeze and they are perfectly portioned out already, no cutting required. Also I like to mix in my add ons to each individual cup, so 3 brownies are chocolate chip, 3 are peanut butter swirled, 3 are plain, ect. I’m pretty crafty like that.

Now for the tricky part, kind of. I don’t have a set baking time as I never can remember, and I have done different sized baking dishes which of course take different times. I think I always start out setting the timer to 20min and then doing the toothpick test every 5min after that till it comes out pretty clean. Or give the oven rack a little jab, and if your middles jiggle as much as your thighs then you should probably add 5min as well. I kid….mostly.

They don't last long outside the pan!

They don’t last long outside the pan!