Vegan Protein Brownies (Gluten-Free)

Vegan Protein Brownies RecipeI love protein brownies, absolutely LOVE them. I’ve posted a lot of protein brownie recipes here at proteinpow.com and have even dedicated an entire chapter in the Pow cookbook, as well as a section of the Pow app, to brownies.

What can I say? I’m a massive fan.

Make them and you’ll know what I mean. They taste like regular brownies! But they’re actually good for you – PACKED with fiber. And vitamins, minerals, protein and antioxidants and oh, guys. I cannot WAIT for you to try them! They contain a very exciting ingredient that I’d like for you to pay extra attention to: BEAN FLUFF. Yeah. BEAN. FLUFF. Read the notes at the bottom of the post to learn exactly what this is and how to make it because it’ll revolutionise you’re brownie world!

They also contain a powerhouse of an ingredient: BEANS. Beans are nutrition-dense, perfect for baking, and phenomenal when it comes to baking chocolatey things. Like brownies :-) Check out this post by Thrive Cuisine to learn more about beans and why they’re so amazing for you!

Note: see my conversion sheet to convert the recipe below from cups to grams and vice versa!

 

Vegan Protein Brownies (Gluten-Free)
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Vegan Protein Brownies (Gluten-Free)
Print Recipe
Prep Time 10minutes
Cook Time 45minutes
Ingredients
  • 1 can Kidney Beans (or black beans) (Keep the water)
  • 1/4 cup Coconut Sugar (If you want them sweeter, feel free to add 1 to 2 tbsp extra)
  • 1/4 cup Agave Syrup
  • 1/4 cup Pea Protein Powder
  • 1/3 cup Cocoa Powder
  • 1/3 cup Coconut Oil
  • 1 tsp Baking Powder
  • Vanilla (To taste)
  • Salt (To taste)
  • 1/3 cup Chocolate chips (optional but lovely)
  • 1/3 cup Pecans (Chopped - optional too!)
  • 1/4 cup Almond Flour or Coconut Flour
  • 1/4 cup Gluten-Free Oats
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Servings 1tray
There is no Nutrition Label for this recipe yet.
Prep Time 10minutes
Cook Time 45minutes
Ingredients
  • 1 can Kidney Beans (or black beans) (Keep the water)
  • 1/4 cup Coconut Sugar (If you want them sweeter, feel free to add 1 to 2 tbsp extra)
  • 1/4 cup Agave Syrup
  • 1/4 cup Pea Protein Powder
  • 1/3 cup Cocoa Powder
  • 1/3 cup Coconut Oil
  • 1 tsp Baking Powder
  • Vanilla (To taste)
  • Salt (To taste)
  • 1/3 cup Chocolate chips (optional but lovely)
  • 1/3 cup Pecans (Chopped - optional too!)
  • 1/4 cup Almond Flour or Coconut Flour
  • 1/4 cup Gluten-Free Oats
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 1tray
There is no Nutrition Label for this recipe yet.
Instructions
  1. Drain beans (but keep water from bean can!!!!)
  2. Whisk bean water with coconut sugar until it is pale, fluffy. It’s going to take a while so it’s best if you do this in a standing blender that you can just leave there electrically whisking (see below).
  3. Blend other ingredients (except chips, pecans & bean fluff)
  4. Stir in bean fluff to thin batter – keep adding till all combined.
  5. Stir in chips & nuts
  6. Bake 160-ish (around 320 F) for about 45mins – till they are gooey & yummy!
Recipe Notes

Macros per brownie (if using coconut sugar, without the chocolate or nuts inside as this is up to you), out of 6: 155kcals, 6g protein, 19g carbs, 6g fat.

Macros per brownie (if using stevia or another zero-calorie sweetener instead of the coconut sugar, without the chocolate or nuts inside as this is up to you), out of 6: 139kcals, 6g protein, 15g carbs, 6g fat.

Note: if you want to up your brownies' protein content, add chopped almonds inside, some peanut butter or better yet, a scoop of protein ice cream on top!!!!!

PS: Here’s an additional tip by Charlie: “they taste EVEN better if they are microwaved for 30secs with a little melted dark chocolate on top – like… amazing! Just so perfect & warm & gooey & sticky & CHOCOLATEY!!! 😋😋😋”

The first time I heard about bean fluff, I was pretty grossed out. I imagine you are too if you’ve never had it! But the stuff is madness! Seriously. And all it is is the water from a can of beans + coconut sugar. That’s it. It goes from a murky watery thing to a light almost soft-peaked egg whites texture!

Charlie made it at our last London workshop actually and we were all staring and staring and staring while she whisked for over 5 minutes and the liquid went from “ughh…..” to “WHOA!” Here she is whisking it (this must be a good 3 minutes into the whisk, before it gained its proper fluffy texture). Here then is Cleo mixing the bean fluff into our brownie batter! See how fluffy the bean fluff got? These were the brownies we ended up with! Ludicrously moist and delicious.

Bean fluff is a GREAT alternative to egg whites in vegan (or just egg-free) recipes. I’ll make a whole post about it soon – and video it – so you can see the whole thing in action! It’s wild… WILD, I TELL YA! Look at the brownies we made at our last workshop with just bean fluff. They were also made with beans and are 100%vegan.

Here are a few more vegan brownie recipes too!

Vegan Protein Brownies by Dominique

Peanut Butter Vegan Protein Brownies

Double Chocolate Protein Brownies (Vegan)

 

Protein Pow Brownies

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