You know what I love?

This recipe for “Protein Brownies.”

Gluten, vegetarian, egg-free, dairy-free, and downright delicious? Not to mention, chocolately! (After all, they are brownies.)

Today I was craving chocolate (what’s new?) after my workout. So after a bit of brainstorming/debating, I decided to “spice up” my previous recipe for Butterscotch Black Bean Brownies. Unlike the previous recipe, this recipe doesn’t contain any oil or eggs. It also contains over double the protein and 20% less calories. Of course, that recipe’s a great healthy brownie option, while this one resembles a protein bar more than a dessert.

Truth be told, this recipe was originally intended to be for “Double Chocolate Protein Bars.” Yet, once I’d pulled them from the oven and drizzled them with Peanut Butter, then tossed on some more mini chocolate chips, they resembled brownies slightly more than protein bars. And they tasted so good, naming them protein bars just didn’t do them justice.

Okay, I’m going to get brutally honest for a second…

I’m eating one as I type this.

They’re that good.

Well I think that sums up my blog post for today. (Aka. the brownies are calling my name and I can’t wait another second before grabbing another.)

Trust me, if you make them you’ll feel the same!

Double Chocolate Protein Brownies

• 1 can reduced sodium black beans (about 1 4/5 c)
• 1/4 c unsweetened cocoa powder
• 2 tbs honey
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 tbs stevia
• 2 tbs chocolate chips
• 1 scoop vanilla whey (34g)
• 2 tbs mini chocolate chips (plus more, for topping)
• 1 tbs nut butter (optional)

Preheat oven to 350°F. In a large mixing bowl, beat beans, cocoa powder, and honey on high for five minutes, scraping down the edges every so often. Reduce speed to low and add vanilla, baking powder, baking soda, and stevia. Increase speed to medium and mix for two minutes. Melt chocolate chips and mix in until fully combined. Add protein powder and continue to mix. Fold in chocolate chips. Grease an 8″x8″ glass pan. Scoop in batter. Run a spatula under cold water, then shake off lightly and use to smooth down the batter. Bake for 20 minutes. Let cool for 10 minutes. Drizzle with melted nut butter and top with more mini chocolate chips, if desired. Slice into 12 rectangles and enjoy!

Nutrition Information (from myfitnesspal.com)

Calories: 81

Fat: 2g

Carbs: 13g

Protein: 5g

(Yields 12 servings)

Nutrition information does not include nut butter or extra mini chocolate chips. If including, nutritional info will vary depending on the nut butter you choose to use as well as how many additional mini chocolate chips you top each bar with.