High Protein Black Bean Brownies

Higher Protein Option

If you want to make this a bit lower calorie and higher protein, you can swap the brown sugar with a 1:1 sugar alternative option like monk fruit.

I would like to confess that I used to think black bean brownies were disgusting. I tried a few black bean brownie recipes went I first went vegan and I hated them. I even made a video on my social media talking about how gross they were and that everyone was lying when they say they’re good. I stand by that. BUT THESE are actually good. I use peanut butter powder in this recipe which I think really mellows out the bean flavor, and I feel pretty strongly that the recipes that aren’t using a nut butter or powder to balance the bean flavor probably do suck and I won’t be trying them.

Hopefully you’ll try these, but as a former black bean brownie hater, I could understand if you’re skeptical. I have another Fudgy Protein Brownie recipe you can try instead if you remain unconvinced.

Side note, the original name for this recipe was BBBBB, because they are black bean brownies that we started making for when we watched Big Brother. Maybe you’ll carry on the tradition and make these Black Bean Big Brother Brownies on Big Brother nights! 🙂

Stuff You’ll Need

• PBFit Powder – I used PBFit Powder, but PB2 powder or just peanut flour/powder, in general, will work. I think this is a pretty crucial ingredient for balancing and reducing the bean flavor.
• Vital Wheat Gluten – I use a bit of Vital Wheat Gluten to add some protein to the brownies, but you can use AP (all-purpose) Flour instead if you don’t have any handy.
• Brown Sugar – I used light brown sugar. If you’re trying to make this more macro friendly, you can definitely sub in a low/no calorie 1:1 sugar alternative, like monk fruit. I’ve made these with monk fruit before and they turned out great (I just don’t use monk fruit much because it hurts my stomach).
• Cocoa Powder

• Black Beans – I used canned black beans, specifically the no sodium added ones. For this recipe, you are using the beans and the bean liquid so please don’t drain your beans because you will not have the correct wet to dry ingredient ratio.
• Chocolate Chips – I typically go with Enjoy Life Mini Chocolate Chips, so I get chocolate chips in every bite without having to add a lot.
• Vanilla Extract

• Salt – adjust to taste.
• Baking Powder, Baking Soda
• Cinnamon – I think cinnamon helps balance out the flavors too!

How to Make it & Pictures

• Pre-heat the oven to 350 F (177 C).
• Add the black beans, including the LIQUID, to a blender. Blend until completely smooth.
  • Please do not drain the beans. It will mess up the wet to dry ingredient ratio. Keeping the liquid might sound weird, but you know how people use chickpea liquid as an egg white substitute? This is pretty much the same thing. Bean liquid, in general, is pretty cool for vegan baking.

• Add the blended bean mixture to a large bowl.
• Add the brown sugar and vanilla extract to the black bean mixture and stir until well combined. I like to use a spatula for this step.
• In a separate bowl, add the vital wheat gluten, PBFit powder, cocoa powder, baking soda, baking powder, salt and cinnamon. Whisk together really well.
  • This ensures that the ingredients that are in very small quantities, like baking powder, get incorporated throughout the brownie batter instead of just ending up in one spot.
• Add the dry ingredients and chocolate chips to the black bean mixture.
  • Mix together well, but don’t over mix (even though there’s only a small amount of vital wheat gluten in this recipe, if you really over mix it, there’s the possibility that they will be a bit chewy).
  • I use a spatula for this part and mix by hand, but you could also use a hand or stand mixer.
  • Your black bean brownie batter should look like this (it’s pretty thick stuff).

• Spray a square baking dish with a small amount of oil to prevent sticking.
• Dump the brownie batter into the baking dish and smooth out the top.
• Baking for 30 – 35 minutes.
  • I like to bake these a little less than what would result in a perfectly clean toothpick because they end up setting up more when they cool.
• Allow them to cool for at least 30 minutes, which will make them easier to cut.

Silly Little Haiku

These ones aren’t sucky

High Protein Black Bean Brownies

It’s the PBFit