Hey lovelies, I have a delicious, totally indulgent and scrummy recipe to share with you today. This is something I’ve been working on for a few weeks (it’s been such a hard task), as I wanted to share something with you that not only tasted amazing, but that was also absolutely healthy (or as healthy as a brownie can be). After three failed attempts, I realised this was quite a challenge.
My Chocolate Protein Brownies were either too stodgy, not sweet enough, or they just didn’t look like brownies should look. In other words they looked to healthy (haha). I wanted to bite into my brownie and have it feel creamy, a little sweet and to taste like a treat that you wouldn’t have everyday.
Finally by removing the banana from the recipe, trying it with chia eggs, adding in a little flour and changing the amounts of chocolate, I came up with a recipe that’s super easy to make. It also allows me to sneak in some healthy goodies, such as adzuki beans, walnuts and raspberries. And then to finish it off and make it taste a little sinful, I added some nut butter, chocolate, coconut sugar and cacao powder.
Believe me, you are going to want to make these as soon as possible. You have been warned though, one bite is never enough.
Beans in your Brownie….Say What!!!
I know, I know, of course the nutritionist in me had to go ahead and add two tins of adzuki beans into a perfectly delicious brownie recipe. Now before you scrunch your nose up at me and go find a recipe that doesn’t make you munch beans with your desert, let me tell you that you don’t even know they’re there. Do I here “of course I would say that”? Trust me on this, the chocolate completely hides any bean-y flavour and so without even realising it you’re getting a BIG dose of protein in your weekend treat. How great is that!!
The beans also make the brownie extra creamy and flavoursome, on top of a huge dose of protein and fibre (which keeps you full), iron (which is great if you’re a plant-based foodie like me) …plus they also balance out your blood sugar levels, which has to be great after a big bite of such a sweet chocolate brownie. So, you see they play an important role in this recipe.
Now adzuki beans are not the only source of protein in my chocolate protein brownies. You’ll also find peanut butter (which is a bean not a nut) and which is why this brownie is so incredibly rich in protein. I’ve also managed to sneak in some walnuts which offer a great dose of omega-3 fatty acids, that also help to keep you fuller for longer. Talk about a power boosting, energy lifting, chocolate desert!!
Naughty but still Nice Protein Packed Brownies:
Of course, there are also a few naughty ingredients that have made their way into this treat, such as the delicious dark chocolate bar that I melted, the sticky peanut butter and of course the sweet but slightly malty coconut sugar. Now these ‘naughty ingredients’ are by no means as naughty as say white sugar or milk chocolate but they are still considered treat foods.
I am going to point out that even though this is a vegan brownie, it’s still a brownie and its therefore still considered a treat food. I know you might think something like a protein packed brownie means I can have that “every day”, but unfortunately that’s not how it works. Look at this as something you have every now and then to curb that sweet craving and to ensure that you don’t go out and blow your whole healthy eating plan on a large pizza, a pack of beer and a tub of ice cream (haven’t we all been there before).
I hope this recipe for my chocolate protein packed brownies show you just how indulgent and delicious healthy sweet treats can be , while also give you another fun way to sneak protein packed beans into your diet. If you do end up whipping these up please let me know by tagging @reneesextonwellness. I’d love to hear from you.
Have a beautiful day lovelies and enjoy the recipe (I know I did)
My Chocolate Protein Packed Brownies
Makes 12-16 brownies
- 2 tins of adzuki (or black beans)
- ½ cup of Chantal peanut butter or almond butter + extra for dolloping on top
- ¾ cup of cacao powder
- 200 grams of dark chocolate (85% or higher)
- ½ cup of coconut sugar
- 1 cup of spelt flour
- 1/2 cup of nut mylk (I used my homemade almond milk)
- 1 ½ tsp of baking powder
- 1 tsp of baking soda
- ½ tsp of sea salt
- 1 cup of raspberries (fresh or frozen) + extra for sprinkling on top
- 1 cup of walnuts + extra for sprinkling on top
Turn the oven onto 180 fan bake and line a baking dish with baking paper.
In a double boiler melt your chocolate and nut butter. Make sure to regularly mix it on a low heat so it doesn’t burn. While the chocolate melts add your drained + rinsed adzuki beans, cacao powder, coconut sugar, flour, nut mylk, baking powder, baking soda and salt to your food processor and blitz for 10 seconds.
Now pour your melted chocolate and nut butter into the food processor and blitz for a further 10 seconds.
Finally, add in your walnuts and raspberries and pulse for 10 seconds or until everything’s is just combined. Pour the brownie into your tin and then press down with a spatula to even it out. I like to finish mine off with a few raspberries and some extra walnuts, which I roughly sprinkle over the top of the batter and gently press down. Bake in the oven for 20-25 minutes or until cooked.
Once the brownie has cooked, take it out of the oven and let it sit to the side for 20 minutes to cool down. Gently transfer it to a cooling rack (with the baking paper) and leave it to cool completely before slicing and placing in the fridge. It will last in the fridge for one week in an airtight container. Best served cold so it’s chewy and sticky.