YOUR SOLIN GENERATED RECIPE
Fudgy Black Bean Brownie Squares
A nutrient-packed brownie with a rich, fudgy texture and a subtle chocolate zing. Blending wholesome black beans with whey protein and almond flour creates a dessert-like treat that's perfectly balanced for a meal replacement. Enjoy these brownies as a power-packed breakfast, a midday snack, or a guilt-free dessert.
INGREDIENTS
2 cans Canned Black Beans (~480g)
10 large Egg Whites (~300g)
1/2 cup Almond Flour (~56g)
1/2 cup Unsweetened Cocoa Powder (~50g)
2 scoops Chocolate Whey Protein Powder (~60g total)
1 cup Nonfat Greek Yogurt (~245g)
1/2 cup Honey (~170g)
1 tsp Baking Powder (~4g)
1 pinch Salt (~0.5g)
1/3 cup Dark Chocolate Chips (~55g)
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease an 8x8-inch baking pan or line it with parchment paper.
In a high-speed blender, combine the black beans, egg whites, Greek yogurt, and honey. Blend until completely smooth, ensuring no bean skins remain.
In a separate bowl, mix the almond flour, unsweetened cocoa powder, chocolate whey protein powder, baking powder, and a pinch of salt.
Pour the blended wet mixture into the dry ingredients and stir until fully incorporated. The batter should be thick and fudgy. If the batter feels too thick, you can add a splash of water or non-dairy milk.
Fold in the dark chocolate chips gently, reserving a few to sprinkle on top if desired.
Transfer the batter into the prepared baking pan, using a spatula to even out the surface.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.
Remove the pan from the oven and allow the brownies to cool completely in the pan on a wire rack before cutting them into squares.
Enjoy a serving of these fudgy black bean brownie squares as a nutrient-dense treat at breakfast, lunch, or dinner.