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Ask The Protein Powder Chef

Do You Have A Recipe For
Protein Brownies?

Ask The Protein Powder Chef: Do You Have A Recipe For Protein Brownies?

No one wants to bite into a fresh baked good only to find it rubbery, tough, and inedible. Whip up these brownies instead. They’re smooth, sweet, and protein-packed.
Q

Dear Protein Chef, do you have a recipe for protein brownies? Every time I make them they turn out really dry. I just know there must be a better way! Thanks!

Who can resist a chocolaty, gooey brownie? Indulging in one square once in a while is fine, but if you satisfy that sweet tooth on a regular basis, and you're bound to wreck your diet.

Still, swapping flour and sugar for protein powder isn't always easy.

How many of you have made a protein cake only to end up with a dry, rubbery, unpalatable, and tragic excuse for dessert? I know I have. In my early career as a protein chef, this happened a lot! So I started experimenting with ways to make my protein cakes like "real" cakes—moist, soft, flavorful, and, nom nom nom, delicious. I didn't want people to say, "This is great for a protein cake." I wanted them to say "This is great!"

This recipe packs in the protein and flavors with the help of a little something extra from your pantry: black beans, an ingredient you might have not associated with desserts and never thought to put in brownies.

Now, before you think me a loon and click through to another page, hear me out. Black beans are fantastic for baking. Why? They add moisture, which is essential when you're after a batch of low-fat, sugar-free, gluten-free, protein-rich brownies.

I arrived at three great "moisturizing families," families of ingredients that, when added to protein foods, get rid of dryness and yield a great texture and consistency. These are roots, dairies, and beans.

Beans, especially black beans, work beautifully in chocolate protein cakes (and even protein ice cream) because, for some strange very strange reason, they seem to complement cocoa really well. Plus, their color blends in perfectly.

Before you start to worry about muddling flavors, rest assured, you can't taste them at all! Otherwise, as an impassioned lover of brownies and all things chocolate, I never would have suggested you use them. The beans also secretly impart the brownies with great body—and a lot of fiber, too!

Below is a recipe to get you started baking with black beans! I've included several variations below so you can adjust your brownies to match your flavor and ingredient preferences. Enjoy!

Protein Brownies

Ingredients
Directions
  1. Using an immersion blender or food processor, blend all the ingredients together. Bear in mind that what you want to end up with is a thick pancake-like batter. If your batter is too runny, add a tbsp more of coconut flour until it thickens. If it's too thick, add an extra egg white or two.
  2. Once your mixture is perfect—smooth and thick, yet pourable—bake it in a small brownie pan at 160 C (320 F) for about 45 minutes to an hour, or until an inserted knife comes out clean.
Nutrition Facts
Serving Size (1 brownie) Recipe yields 12
Amount per serving
Calories 93 kcal
Total Fat1.9g
Fiber2.6g
Total Carbs8.1g
Protein9.3g

Protein Brownies PDF (196 KB)


Notes

There are several variations you can make to this recipe:

  1. If you don't want to try the black beans, feel free to substitute them with any of the other moisturizers mentioned above. Bear in mind, though, if you use pumpkin puree or cooked sweet potato, you'll probably want to add a bit more coconut flour to thicken your batter (a tablespoon or two should do the job).
  2. If you like your brownies extra chocolaty and sweet, add either 1/4 cup of Walden Farms' calorie-free chocolate sauce to the mix, or 1/8 cup of Splenda and 1/8 cup of extra cocoa powder.
  3. If you want to substitute for the coconut flour, you can. Try ground oats, or a combo of ground oats and ground almonds. You'll probably want to add a lot more than 3 tbsp of either of them to thicken the batter though, so just eyeball it and add enough until your batter looks like, well, brownie batter.
  4. If you want to add an extra element of oomph to the brownies, throw some chopped nuts or dark chocolate chips into the batter before for you bake it!

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About The Author

Anna's passion for exercise and nutrition inspired her to create proteinpow.com while she was still in the last year of her Ph.D. program.

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Comments

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transformerchad

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transformerchad

That honestly looks amazing . Can you taste the black beans at all? id assume it gives it a moist texture without the taste of the beans? Thanks for the recipe

Sep 17, 2013 12:33am | report
 
AnnaSward

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AnnaSward

No prob. No, that's the beauty of baking with beans! That they kind of sit in the background while the whey et al drive the whole thing :-)

Sep 17, 2013 12:55pm | report
hscania

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hscania

i love you Anna
you make world better

Sep 17, 2013 4:18am | report
 
AnnaSward

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AnnaSward

Awwww THANK YOU! :-)))

Sep 17, 2013 12:53pm | report
alexbossru

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alexbossru

Can I replace the black beans on soy lecithin?

Article Rated:
Sep 17, 2013 5:44am | report
 
  • Body Stats
  • ht: 5'10"
  • wt: 235.89 lbs
  • bf: 22.0%
AnnaSward

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AnnaSward

Replace black beans with soy lecithin? Nah, just replace black beans with something else like banana or some cooked sweet potato!

Sep 17, 2013 12:55pm | report
NareClub

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NareClub

Gotta try this one out! thanks

Sep 17, 2013 10:46am | report
 
aspencer5587

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aspencer5587

Is there a way to use casein in the recipe, instead of whey?

Sep 17, 2013 10:49am | report
 
AnnaSward

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AnnaSward

Sure can, but may want to add a bit more liquid (possible a couple extra egg whites or some extra milk) if you do? Because remember casein is more 'absorbent' than whey so you need to add more moisture when you use casein to prevent stuff becoming dry ;-)

Sep 17, 2013 12:54pm | report
RelaxImJoking

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RelaxImJoking

Anna can I open up your first franchise bakery?

Sep 17, 2013 2:01pm | report
 
Fares94

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Fares94

have i ever mentioned that you are the greatest chef ever ?! your recipes are delicious and nutritious !!
you really make this world a much better, more delicious, and easier place to enjoy. Thank you for all your hard work!

Sep 18, 2013 1:21am | report
 
DVaz1992

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DVaz1992

These look so moist and delicious!

Sep 18, 2013 12:11pm | report
 
athorne922

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athorne922

Can I use maple syrup instead of Agave? I don't have any cocoa either (I want to make these tonight with ingredients I already have...suggestions please?

Sep 19, 2013 2:14pm | report
 
captainb305

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captainb305

Anna! The macros on these brownies are insane! Ha they are currently in the oven and if the batter is any indication, they are absolutely delicious.

Was curious if they could be adapted to make blondies? As in sub garbanzo beans for the black beans and maybe a diff flavored whey? I'd be curious to hear your thoughts! Thanks as always for the innovative recipes :)

Sep 20, 2013 10:12pm | report
 
jasonwinback

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jasonwinback

tried this and its more of a chocolat bread than brownies but still better that anything else ive tried with protein powder

Sep 22, 2013 12:05pm | report
 
bryand91

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bryand91

How many calories is each serving? I dont understand the kcal thing

Sep 23, 2013 1:16pm | report
 
Spottydog

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Spottydog

Kcals is calories :)

Apr 18, 2014 10:23pm | report
Beano165

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Beano165

So instead of Black Beans i can use Bananas?

Sep 27, 2013 7:43am | report
 
WorkingHard72

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WorkingHard72

Definitely have to try this. I've got a sweet tooth like no tomorrow.

Nov 6, 2013 5:00am | report
 
BRoberts4

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BRoberts4

Just made these! WOW! Anna, can you just move in and be my chef!?!?! lol Good job on this recipe. I supplemented the coconut flour with almost flour. These came out VERY moise and perfect! Taste is great!

Nov 20, 2013 2:48pm | report
 
wuzzy41123

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wuzzy41123

I've made 2 batches so far and the are fantastic! I will definitely be making many more in the future.

Feb 16, 2014 7:13am | report
 
VECCHIONI27

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VECCHIONI27

Just made these and they were a bit dry. I used homemade oat flour instead of the coconut flour. I ended up using 1 1/2 cups to get the "pancake consistency".

My main question to when I make this again is are you suppose to drain the beans? Also where are you finding a can that is exactly 200g? All the normal size cans of beans are over 400g. I did drain them this time and ended up using about almost 3/4 of the can to get to 200g.

Everything else I did to a T. Any ideas?

Mar 10, 2014 4:26pm | report
 
krazeegirl26

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krazeegirl26

Can you use cream cheese instead of cottage cheese?

May 9, 2014 4:09pm | report
 
zak41102

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zak41102

We make black bean chocolate protein brownies every week. They are amazing. Even created lemon protein flavored brownies using white beans last week that we're pretty tasty !

Jun 23, 2014 12:50pm | report
 
Showing 1 - 24 of 24 Comments

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