GLUTEN-FREE BLACK BEAN PROTEIN BROWNIES
(MACRO-VERIFIED)
Protein
12G
Calories
145
Prep Time
10M
Bake Time
25M
Fudgy, rich brownies made with black beans for a naturally gluten-free base. You won't believe these decadent treats are packed with protein and fiber! Each serving offers around 12 grams of muscle-repairing protein and a generous dose of dietary fiber, making them an excellent choice for fueling post-workout recovery or satisfying your sweet tooth healthfully. The dense, melt-in-your-mouth texture is complemented by deep chocolate flavor with just a hint of earthiness from the beans, creating a perfectly balanced, indulgent bite. These brownies are ideal for meal prep, as they stay moist and tasty for days, allowing you to enjoy a nutritious treat anytime. They're naturally gluten-free, and vegan options are easily achieved by substituting eggs with flaxseed or chia seed gel. For best results, blend the beans thoroughly to ensure a smooth batter and avoid overbaking to maintain that fudgy consistency. Whether you're craving a guilt-free dessert or a high-protein snack, these brownies are a delicious way to nourish your body without sacrificing flavor. All nutrition data is verified using USDA FoodData Central for accuracy.
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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
ingredient(s) swapped
Hydration adjustment: ml liquid
-
Originally:
Swap with:
Nutrition Change (per serving):
Nutrition Facts
Updated with substitutions
12 servings per recipe
Serving size
1 brownies
Amount per serving
Calories
145
Total Fat 6g
8%
Total Carbohydrate 18g
7%
Dietary Fiber 5g
18%
Total Sugars 8g
Protein 12g
24%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Verified using USDA FoodData Central
INSTRUCTIONS
Preheat oven to 175°C (350°F). Line an 8x8 inch baking pan with parchment paper.
Add black beans, eggs, maple syrup, nut butter, and vanilla to a food processor. Blend until completely smooth.
Add the protein powder, cocoa powder, baking powder, and salt. Blend until combined.
Fold in the chocolate chips. Pour batter into the prepared pan and spread evenly.
Bake for 22-25 minutes until set but still slightly fudgy in the center. Cool completely before cutting into 12 brownies.
TROUBLESHOOTING
My brownies are too dry
Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.
They didn't rise properly
Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.
The texture is rubbery
This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.
SUBSTITUTIONS
| Original | Substitute | Notes |
|---|---|---|
| Whey Protein | Casein, Plant Blend | May need +10ml liquid |
| Greek Yogurt | Cottage Cheese, Skyr | Blend smooth first |
| Egg Whites | Flax Egg, Aquafaba | For vegan option |
| Oat Flour | Almond Flour, Coconut Flour | Coconut: use 1/3 amount |
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