High Protein, Healthy Holiday Brownies

Fudgy High Protein Holiday Brownies

Every Christmas, my mom makes holiday brownies and they are without a doubt one of my favorite desserts. Earlier this year, I dabbled with black bean brownies, and was honestly extremely surprised with how they came out. I've tweaked it to be a bit more Christmasy, adding a some candy canes and a few more secret ingredients.

Black beans and Greek yogurt provide structure, casein protein powder keeps them creamy and fudgy, and a small amount of tahini adds real brownie richness. Blooming the cocoa in coffee enhances the chocolate flavor, while crushed candy canes bring a festive peppermint flare.

Best served chilled for maximum fudginess.

Ingredients

• 1 can (240g drained & rinsed) black beans
• 2 large eggs
• 100g liquid egg whites
• 100g plain Greek yogurt
• 100g unsweetened applesauce
• 25g cocoa powder
• 30g coffee
• 30g rolled oats
• 30g vanilla casein protein powder
• 70g coconut sugar
• 15g tahini
• 4ml vanilla extract
• 1g salt
• 2g baking powder
• 45g chocolate chips
• 2 candy canes, crushed

Instructions

1. Preheat your oven to 325°F.
2. Stir cocoa powder and hot coffee together until smooth and glossy. Set aside.
3. Add black beans, eggs, egg whites, Greek yogurt, applesauce, tahini, vanilla, and bloomed cocoa to a food processor or blender. Blend until completely smooth.
4. In a large bowl, whisk together oats, casein protein, coconut sugar, salt, and baking powder.
5. Fold wet mixture into dry ingredients until just combined. Rest batter 3–5 minutes to allow the casein to hydrate. Fold in chocolate chips and crushed candy canes.
6. Spread batter into a parchment paper lined 8×8 inch pan. 
   Bake at 325°F 40 minutes, until edges are set and the center remains slightly jiggly.
7. Cool completely, then refrigerate (for at least an hour, I did overnight) before slicing for the fudgiest texture.

Nutrition Per brownie (1 of 16)

• Calories: 120
• Protein: 8.5 g
• Carbs: 15.5 g
• Fat: 3.5 g
• Fiber: 3 g