I think I am yet to meet an individual who doesn't like chocolate or peanut butter- and rightly so I'd say! If you haven't tried the two together yet, you can only imagine that combination of the two definitely become a force to be reckoned with, ESPECIALLY in the form of a Brownie!
Not only do people tend to associate brownies with being a delicious treat, and a mouthwatering tastebud tingler, but they also get the bad rep of being a unhealthy junk, guilt-food, and a bit of a waistline teaser! What if I told you, you could have all the flavour and fugdy texture of a naughty traditional brownie, minus the guilt, and instead one that could offer a whole host of nutritious benefits to go with it? You wouldn't believe me right? Well let me prove you wrong!
As stated by my personal 'taste-testers', these healthy Chocolate Fudge Brownies are out of this world, and taste just as good (if not better) than your traditional refined sugar-loaded, over-processed ones! With them being made from all natural ingredients, they are also flour-less, gluten-free, refined sugar-free, and free from any artificial ingredients or flavourings.
Since these brownies are high in protein, healthy fats, and fiber, they work in perfect harmony to keep you fuller for longer as well as keeping blood sugar levels stable to ensure you get a good prolonged energy supply (unlike your traditional brownie which would typically spike your blood sugar levels and eventually cause you to crash!).
Another gold star for these beauties are that they virtually take minutes to prep and make... I think the hardest part was opening the cans or jars!
That being said if I haven't sold it to you already, I think you should just make the damn things and find out for yourself!
Ingredients for the Brownie:
1 can Black Beans drained and rinsed (200g)
2 large free range eggs
60g pure maple syrup
35g
extra virgin organic coconut oil or grass fed butter -(I use coconut oil because I love the slight hint of coconut it gives to the brownies but feel free to use grass fed butter as an alternative!)
1 tsp natural vanilla extract
1 tsp baking powder (use gluten free if intolerant)
Pinch of Himalayan pink salt (or normal sea salt will do)
Ingredients for the Protein Peanut butter 'Frosting':
2 tbsp natural crunchy peanut butter (smooth is also fine, however I like the added texture from the crunchy!)
50ml unsweetened almond milk
1. Pre-heat fan oven to 180 degrees celsius.
2. Whizz up all ingredients for the brownie in a food processor until is has reached a smooth consistency (you may need to scrape down the sides/blender once in between).
3. Pour the batter into a 6"6" baking tin lined with a little coconut oil on some grease proof paper and gently tap/shake to ensure the batter is spread evenly
4. Before placing it in the oven, make your 'frosting' by heating the almond milk and peanut butter together in the microwave on a low heat for 60-90 seconds. Once this has been stirred and combined, mix in your whey.
5. Place the brownie tin in the middle shelf of the oven for approximately 10 minutes (or until the top looks like it is just about to start cooking through). Then take it out and smear on your protein peanut butter frosting and cacao nibs before placing it back in the oven to cook for a further 8-10 minutes.
6. You should know that the brownie is cooked when it springs back a little when touched.
7. Holding the grease-proof paper, remove the brownie from the tin, then very carefully peel down the sides of the paper. Cut the brownie into 12 pieces then use a spatula to carefully transfer the pieces onto a plate or cooling wrack before devouring... If you can wait that long!
*The whey can be substituted for a sweetener of choice, however this will obviously create a slightly different flavour/texture and alter the macronutrients in terms of protein/carbohydrates. As an alternative to using whey, natural sweeteners I would recommend are either honey, maple syrup, stevia, or xylitol.
