Double Fudge Vegan Protein Brownies - Sugarfree Sundays
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Double Fudge Vegan Protein Brownies

Double Fudge Vegan Protein Brownies

After much (much) tasting, I think it is safe to say that these are the best HIGH PROTEIN VEGAN BROWNIES that have ever passed my lips. I couldn't even tell that they were high protein. Or vegan.

Sugar free, gluten free, high in fiber and nutrients. And protein! Such a win.

They are rich and fudgy af, and seriously addictive. I have been rumoured to have eaten half a batch in one day. But that's just gossip.

Macros per brownie not including choc and pb drizzle:
Cals: 95
P: 8g
C: 6g
F: 4g

Double Fudge Vegan Protein Brownies

AuthorMaxine SchuilingCategory, , , DifficultyBeginner

After much (much) tasting, I think it is safe to say that these are the best HIGH PROTEIN VEGAN BROWNIES that have ever passed my lips. I couldn't even tell that they were high protein. Or vegan.

Yields12 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr
Brownie
 240 g red kidney beans (drained and rinsed) (1 can)
 40 g chocolate vegan protein powder (1/3 cup)
 100 g zucchini
 50 g banana (1/2 a large one)
 35 g cocoa powder (1/4 cup)
 15 g coconut flour (2 tbsp)
 20 g nut butter (1 heaped tbsp)
 12 g ground flaxseed in 80ml water (can sub chia seeds)
 80 ml milk of choice (coconut!)
 1 tbsp instant coffee powder
 1 tsp baking powder
  tsp salt
 1 tbsp vanilla extract
 3 tbsp liquid sweetener of choice (taste batter, make slightly sweeter than you'd like final product)
 50 g melted sugar free chocolate
Drizzle #1 (peanut butter caramel)
 1 tbsp peanut butter
 2 tbsp milk
 1 tbsp maple syrup (or sticky sweetener of choice)
Drizzle #2 (chocolate coffee ganache)
 30 g melted chocolate
 2 tbsp milk
  tsp instant coffee powder
Optional extras
 chopped nuts
 choc chips
For the brownies
1

Prepare the flax egg by putting the flaxseed in water in a glass and set aside.

2

Blend everything else except for the coconut flour and melted chocolate. Add coconut flour and flaxseeds in water (should have absorbed the water) and blend again.

3

Stir in the melted chocolate and other optional extras. Bake in greased pan for +-45 mins at 170 degrees. It will still look relatively soft underneath the top crust. Allow to cool in the fridge for 2-3 hours and they will become very fudgy.

For drizzle #1
4

Combine in a small bowl and microwave for 40 secs, stirring every 10 secs to create a caramel.

For drizzle #2
5

Combine in a small bowl and mix.

Ingredients

Brownie
 240 g red kidney beans (drained and rinsed) (1 can)
 40 g chocolate vegan protein powder (1/3 cup)
 100 g zucchini
 50 g banana (1/2 a large one)
 35 g cocoa powder (1/4 cup)
 15 g coconut flour (2 tbsp)
 20 g nut butter (1 heaped tbsp)
 12 g ground flaxseed in 80ml water (can sub chia seeds)
 80 ml milk of choice (coconut!)
 1 tbsp instant coffee powder
 1 tsp baking powder
  tsp salt
 1 tbsp vanilla extract
 3 tbsp liquid sweetener of choice (taste batter, make slightly sweeter than you'd like final product)
 50 g melted sugar free chocolate
Drizzle #1 (peanut butter caramel)
 1 tbsp peanut butter
 2 tbsp milk
 1 tbsp maple syrup (or sticky sweetener of choice)
Drizzle #2 (chocolate coffee ganache)
 30 g melted chocolate
 2 tbsp milk
  tsp instant coffee powder
Optional extras
 chopped nuts
 choc chips

Directions

For the brownies
1

Prepare the flax egg by putting the flaxseed in water in a glass and set aside.

2

Blend everything else except for the coconut flour and melted chocolate. Add coconut flour and flaxseeds in water (should have absorbed the water) and blend again.

3

Stir in the melted chocolate and other optional extras. Bake in greased pan for +-45 mins at 170 degrees. It will still look relatively soft underneath the top crust. Allow to cool in the fridge for 2-3 hours and they will become very fudgy.

For drizzle #1
4

Combine in a small bowl and microwave for 40 secs, stirring every 10 secs to create a caramel.

For drizzle #2
5

Combine in a small bowl and mix.

Double Fudge Vegan Protein Brownies