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.

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

⅓ 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

⅓ tsp instant coffee powder

Optional extras

chopped nuts

choc chips

For the brownies

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.

For drizzle #1

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

For drizzle #2

Combine in a small bowl and mix.

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Double Fudge Vegan Protein Brownies