High-Protein Brownies
Per serving (1 brownie)
How I calculate this → Calculate your protein target →
Black beans, blended completely smooth, disappear into these brownies entirely: no bean flavor, no grainy texture, just a dense, fudgy crumb. I blend the beans on their own first, before adding anything else, since trying to blend everything at once tends to leave small bits of unblended bean scattered through the batter. This has real protein and fiber from the beans, not just from an added scoop of powder.
Why you'll love this
- 5g of fiber per brownie from real black beans and cocoa, not a fiber additive
- Under 200 calories per brownie
- Gluten-free and flourless
Recipe
High-Protein Brownies
Ingredients
Instructions
- Preheat the oven to 350F and line an 8-inch square pan with parchment.
- Blend the black beans alone in a blender or food processor until completely smooth, scraping down the sides as needed.
- Add the cocoa powder, eggs, honey, peanut butter, baking powder, and salt. Blend until smooth.
- Stir in the chocolate chips by hand.
- Pour into the prepared pan and spread evenly.
- Bake for 22 to 25 minutes, until the edges are set and a toothpick comes out mostly clean with a few moist crumbs.
- Let cool completely in the pan before cutting into 9 squares.
Equipment
- Blender or food processor
- 8-inch square baking pan
Notes
- I blend the black beans alone first, before adding anything else. Trying to blend everything together at once tends to leave small unblended bits of bean scattered through the finished batter.
- These are genuinely fudgy, closer to a dense brownie than a cakey one, since there's no flour adding lift or structure.
Nutrition (per serving)
| Calories | 180 |
|---|---|
| Protein | 6g |
| Carbs | 25g |
| Fat | 8g |
| Fiber | 5g |
Storage
Refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months. These hold their texture well over time since there’s no butter to firm up unevenly in the fridge.
FAQ
Will these actually taste like beans?
No, not once they’re blended smooth and baked with the cocoa. The bean flavor disappears entirely into the chocolate.
Can I use a different bean?
Black beans have the most neutral flavor for this. Other beans can work but may carry more of their own taste into the final brownie.
How do I know when these are done without overbaking them?
A toothpick should come out with a few moist crumbs, not wet batter, but also not completely clean. Completely clean usually means they’ve gone slightly past the fudgy texture this recipe is aiming for.
Looking for more dessert options: the cookies are another flourless, protein-forward sweet.