NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Canned black beans

1.25 scoop Chocolate whey protein powder

0.25 cup Liquid egg whites

2 tbsp Unsweetened cocoa powder

0.5 tbsp Creamy almond butter

1 tbsp Pure maple syrup

0.5 tsp Baking powder

0.25 tsp Sea salt

0.25 tsp Vanilla extract

1 tsp Coconut oil

PREPARATION

• 1

  Preheat your oven to 350°F and grease a small oven-safe ramekin or mini loaf pan with the coconut oil.

• 2

  Drain the black beans into a colander and rinse them thoroughly under cold water until the water runs clear to ensure a neutral flavor.

• 3

  Add the rinsed beans, chocolate protein powder, liquid egg whites, cocoa powder, almond butter, maple syrup, baking powder, sea salt, and vanilla extract into a high-speed blender.

• 4

  Blend on high for 45-60 seconds until the batter is completely smooth and no visible pieces of bean skin remain.

• 5

  Pour the thick chocolate batter into the prepared baking dish and use a spatula to level the top.

• 6

  Bake for 22-25 minutes or until the edges are firm and a toothpick inserted into the center comes out with just a few moist crumbs.

• 7

  Remove from the oven and allow the brownies to cool in the pan for at least 10 minutes to set the fudgy texture before slicing.