115 oz can black beans, rinsed and drained
1/2 c (113g) unsweetened applesauce
1/2 c (120mL) syrup or honey (I used Walden Farms' pancake syrup)
1 large egg
2 tbsp (30mL) unsweetened vanilla almond milk
2 scoop (65g) PEScience Frosted Chocolate Cupcake protein powder
3 tbsp (15g) Hershey's dark cocoa powder
1/2 c (60g) oat flour
2 envelopes (22g) reduced-calorie hot chocolate mix
1/2 tsp baking powder
1/4 tsp baking soda
2 tbsp zero-calorie granulated sweetener (I used erythritol)
1/3 scoop (10g) PEScience Peanut Butter Cookie protein powder
4 tbsp peanut butter powder
2 tbsp cold water (30mL) **make sure to add slowly so you don't add too much!
1/2 tbsp potato (or other starch) (6g) - optional - if needed to thicken
1. Preheat oven to 350F. Spray an 8x8 (or a 13x9) baking dish with cooking spray.
2. In a food processor, combine the black beans, applesauce, syrup, egg, and almond milk, and blend until a smooth batter is formed.
3. Add in the protein powder, cocoa powder, hot cocoa mix, flour, baking powder, baking soda, and sweetener, and blend again until ingredients are mixed thoroughly.
4. Pour the batter into the baking dish and spread evenly across.
5. In a separate bowl, combine the protein powder, peanut butter powder and water. Stir until combined.
6. Drizzle the peanut butter cookie evenly across in a zig zag method. Use a toothpick to make circles in the batter and spread the peanut butter swirl across. Be careful not to swirl too much to mix the two colors.
7. Bake for about 30 minutes. Be sure to watch carefully not to over-bake. Toothpick should come out mostly clean.
8. Take out, and let cool. Enjoy warm or let sit in fridge overnight for even fudgier brownies! (10/10 would recommend eating chilled!)
Nutrition Facts: Servings: 16 | Serving size: 1
71 calories | .9 F | 9.2 C | 6.7 P
Recipe by: Lauren Joyner