This brownie recipe I made is adapted from Katie Anne courtesy of Amanda Bucci. Macro friendly, super dense, and delicious.
-15g Chocolate protein powder
-125g egg whites
-2 whole eggs
-300g Black beans (rinsed and dried)
-90g Pumpkin puree
-30g Baking Cocoa Powder
-25g Coconut flour
-40g Oat Bran
-2 tbsp Chocolate or regular PB
-1/2 tsp Almond extract
-Liquid Stevia to taste
-1 dash salt
-1 tsp baking powder
-1 tsp baking soda
-Optional: but recommended-chocolate chips (I used “Lilly’s” stevia vegan chocolate chips)
Blend all ingredients (aside from chocolate chips, baking powder and soda) in a food processor – add in powder and soda. Line a glass pan with cooking spray, top with chocolate chips and bake at 350 for 25 minutes.
Makes 8 LARGE brownies.
Macros Per Piece:
132 calories / 10 P / 14 C (6 fiber) / 4.5 F
Recipe calls for 1 tsp of Almond extract, but next time I am only going to use 1/4-1/2 tsp as it REALLY takes over the flavor of the brownies, just a tad too much for me. I may use vanilla or butter extract instead. I also only had 90 grams of pumpkin purée on hand instead of 100 grams (originally recipe). I topped mine with a scoop of Halo Top Creamery ice cream and Walden Farms chocolate syrup for THE PERFECT dessert.