YOUR SOLIN GENERATED RECIPE
Fudgy Black Bean Brownies
Oven-baked black bean brownies blended with rich cocoa and plant protein for a velvety, chocolatey texture that satisfies every craving.
INGREDIENTS
0.75 cup canned black beans
1.5 scoop chocolate plant-based protein powder
0.25 cup liquid egg whites
2 tbsp unsweetened cocoa powder
1 tbsp pure maple syrup
2 tbsp unsweetened applesauce
0.5 tsp baking powder
0.5 tsp vanilla extract
0.13 tsp sea salt
PREPARATION
Preheat your oven to 350°F and lightly grease a small 6x6 inch baking dish or line it with parchment paper.
Drain the black beans into a colander and rinse them very thoroughly under cold water until the water runs clear to ensure a clean flavor profile.
Place the rinsed beans, liquid egg whites, unsweetened applesauce, and maple syrup into a high-speed food processor.
Process the mixture for 1-2 minutes until it is completely smooth and no visible bean skins remain.
Add the chocolate protein powder, cocoa powder, baking powder, vanilla extract, and sea salt to the processor.
Pulse the ingredients together until just combined, being careful not to over-mix once the protein powder is added.
Pour the thick batter into the prepared baking dish and use a spatula to smooth the top into an even layer.
Bake for 20 to 25 minutes, or until the edges are firm and a toothpick inserted into the center comes out with just a few moist crumbs.
Remove from the oven and let the brownies cool completely in the pan before slicing to allow the fudgy texture to set properly.