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High-Protein Black Bean Chocolate Brownies

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Total Time 30 minutes
Servings: 1
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1/2 can about 200g drained black beans, rinsed and drained very well
  • 2 large eggs
  • 2 tbsp plain Greek yogurt
  • 2 tbsp natural peanut butter or almond butter
  • 3 tbsp unsweetened cocoa powder
  • 2 tbsp honey or maple syrup
  • 1/2 tsp vanilla extract
  • 1/4 tsp baking powder
  • Pinch of salt
  • 1 tbsp mini dark chocolate chips plus extra to press into the top
  • Optional: a dusting of powdered sugar or a drizzle of melted chocolate on top after baking

Method
 

  1. Preheat oven to 350°F (175°C). Line a small baking dish or loaf tin with parchment paper — a 6x6 inch or similar small dish works best for a single-serve portion.
  2. Add the drained black beans, eggs, Greek yogurt, peanut butter, cocoa powder, honey, vanilla extract, baking powder, and pinch of salt to a blender or food processor.
  3. Blend on high for 45–60 seconds until the mixture is completely smooth with no visible bean pieces. Scrape down the sides and blend again.
  4. Stir in the mini chocolate chips by hand.
  5. Pour the batter into the prepared baking dish and spread evenly.
  6. Press a few extra chocolate chips into the surface.
  7. Bake for 22–25 minutes until the top is set and a toothpick inserted in the centre comes out with just a few moist crumbs — not wet batter.
  8. Allow to cool in the dish for at least 15 minutes before cutting — black bean brownies firm up significantly as they cool.
  9. Dust with powdered sugar or drizzle with melted chocolate if using.
  10. Cut into squares and serve. Store covered in the fridge for up to 4 days.

Notes

Half a can of black beans is used here, which means the other half can be refrigerated and used in a rice bowl, salad, or soup later in the week at no additional cost. Unsweetened cocoa powder is one of the most economical flavour-per-gram ingredients in baking — a standard tin costs around three dollars and provides enough for many batches of brownies, smoothies, and desserts. These brownies taste significantly better the next day after a night in the fridge, making them an excellent make-ahead dessert.