Double Fudge Vegan Protein Brownies

Forever on the quest to create macro friendly vegan treats, I came up with these babies. And 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.

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And of course, these are sugar free, gluten free, and 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.

To demonstrate just how great they are, here are the macros per brownie (not including the chocolate and peanut butter drizzle):
Cals: 95
P: 8g
C: 6g
F: 4g

Double Fudge Vegan Protein Brownies

  • Servings: 9
  • Difficulty: easy
  • Print

The fudgiest, richest chocolate brownies

Ingredients

  • 1 can drained/rinsed red kidney beans (245g)
  • 40g (80ml = 1/3 cup) chocolate plant protein powder
  • 100g zucchini
  • 50g banana (about 1/2 a large one)
  • 35g (1/4 cup) cocoa powder
  • 15g (2 tbsp) coconut flour
  • 20g (heaped tbsp) nut butter
  • 12g ground flaxseeds (can sub chia seeds) in 80ml water
  • 80ml milk of choice
  • 1 tbsp instant coffee powder
  • 1 tsp baking powder, 1/2 tsp baking soda, 1 tbsp vanilla extract
  • 1/3 tsp salt
  • 3 tbsp liquid sweetener of choice (to taste- make mix slightly sweeter than you’d like final product)
  • 50g melted sugar free chocolate
  • For the 2 Drizzles
  • 30g melted choc, 2 tbsp milk, 1/3 tsp instant coffee
  • 1 big tbsp peanut butter, 2 tbsp milk, 1 tbsp maple syrup, microwaved for 30 secs, stirred every 10 secs to create a caramel.
  • Optional Extras:
  • Chopped nuts
  • Chocolate chips

Directions

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

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