The recipe for the healthy and protein packed brownies you've all been waiting for so long is finally here! They are moist, the chocolate flavor is so rich and they have a beautiful balance between the sour and the sweet!
I know I don't and you can get the chocolate feast started right now with this amazing recipe!
230 g or one can of kidney beans
1 scoop protein powder (can be left out)
1 ripe and mashed banana
30 g oats
20 g fiberHUSK (optional)
1 tsp baking powder
1 tbsp peanutbutter
1 tbsp coconutoil
80 g dark chocolate or 3 tbsp cocoa powder
80 g almonds
100 g frozen raspberries
Preheat the oven to 180 degrees Celsius.
Blend the kidney beans with protein powder and a little milk to make it easier for your blender.
Transfer the mixture into a bowl.
Melt coconutoil, peanutbutter and chocolate over low heat. When it's melted, mix with all the other ingredients in the bowl with the bean-mixture.
Stir until it forms a liquid-like batter.
Grease a baking dish with coconutoil, pour in the batter and spread it out evenly.
Bake for 30-40 minutes.
After 15 minutes of baking, the brownies are now ready for the toppings. Spread raspberries and chopped almonds all over and pour a little honey over it if you like.
Put it back into the oven and let it cook through.
Cut it into squares and serve with vanilla skyr!