Protein Black Bean Brownies

10 Brownies125 cals

Eat the brownie and keep the diet with some Protein Black Bean Brownies! This black bean brownie recipe is healthy, easy to make, filling, and guaranteed to hit the spot. What more could you ask for?

To make this recipe you’re going to need a food processor or really powerful blender to get your beans fully incorporated. If you don’t have a food processor, here’s a link to the one we’ve been using and recommend.

Add right into your food processor 1/4 cup of rolled oats, 1 scoop of a chocolate protein powder, 1/4 teaspoon of salt, 1/2 teaspoon of ground cinnamon, 1 teaspoon of vanilla extract, 4 tablespoons of cocoa powder, 3 large whole eggs, 1/4 cup of unsweetened apple sauce, 1/4 cup of your choice sweetener, 3 tablespoons of coconut oil, and 1 15 ounce can of drained & rinsed black beans.

Did you know that cocoa powder has no sugar in it and 2 grams of fiber for every 10 calories?

Process or blend all of those ingredients together until your protein black beans mix is smooth.

Switch up your protein powder flavor to easily change up the flavor of your brownies. Vanilla or a natural flavored protein powder both work great.

Baked Protein Brownies

Take out a baking dish or pan, coat it with some non-stick cooking spray, pour your mix into it, and optionally press in some chocolate chips, nuts, or anything else you want. Let us know some of the creative and healthy ways you make these protein black bean brownies in the comments below.

Bake your brownies on 350F/176C for around 25-30 minutes depending on the size of your pan. You can check if your brownies are done by inserting a toothpick into the center of them. Pull your brownies out when the toothpick comes up clean!

Pro tip? Unsweetened apple sauce is a great healthy substitute for butter or oil in most baked goods!

Level these up even more by topping them with some Chocolate Protein Spread!

Protein Black Bean Brownies Recipe

Protein Black Bean Brownies

Looking for a healthy brownie recipe? Try the best Protein Black Bean Brownies you'll ever have! Easy, delicious, filling, and diet friendly.
5 from 2 votes
Print Pin Rate Save Recipe
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: American
Keyword: black bean, black bean brownies, protein brownies
Servings: 10 Brownies
Calories: 125kcal
Cost: $3
Course: Dessert
Cuisine: American
Keyword: black bean, black bean brownies, protein brownies
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 10 Brownies
Calories: 125kcal
Cost: $3

The Protein Chef is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Ingredients

  • ¼ Cup Rolled Oats - 20g
  • ¼ Teaspoon Salt
  • ¼ Teaspoon Ground Cinnamon
  • 1 Teaspoon Vanilla Extract
  • 1 Scoop Protein Powder - 30g Vanilla, Chocolate, or Natural
  • ¼ Cup Unsweetened Apple Sauce - 61g
  • 3 Tablespoons Coconut Oil - 32g
  • ¼ Cup Sweetener
  • 3 Large Whole Eggs
  • 4 Tablespoons Cocoa Powder - 20g
  • 15 Ounces Black Beans - 425g
  • 2-3 Tablespoons Chocolate Chips - 30-45g *Optional

Instructions

  • Drain and rinse your Black Beans
  • Add all of the ingredients together in a food processor or blender aside from your Chocolate Chips
  • Process or blend everything together
  • Add in your Chocolate Chips or whatever else you’re using
  • Take out a baking dish and coat it with non-stick cooking spray
  • Bake them on 350F/176C for 25-30 minutes

Video

Notes

Calories in the whole recipe without chocolate chips:
  • Calories: 1250
  • Fat: 62g
  • Saturated Fat: 46g
  • Sodium: 1487mg
  • Carbs: 104g
  • Fiber: 32g
  • Sugar: 9g
  • Protein: 69g

Nutrition

Calories: 125kcal | Carbohydrates: 10.4g | Protein: 6.9g | Fat: 6.2g | Saturated Fat: 4.6g | Sodium: 148.7mg | Fiber: 3.2g | Sugar: 0.9g

29 Comments

  1. Monica on March 1, 2021 at 1:52 pm

    A heads up to anyone who prefers using dry beans/ a kitchen scale: a 15 oz can of beans is NOT 425 g. It’s closer to 260 g, or 1.5 cups. I wasn’t thinking, and the first batch I made was… not great haha

  2. Gretchen Norwood on July 10, 2020 at 1:55 pm

    I have a question about “1/4 cup sweetener”. What works best?

    • Derek Howes on January 16, 2021 at 12:01 pm

      I like erythritol nowadays but it really just depends on what you like for a sweetener and/or what works for your diet. Hope this helps!

  3. Mike on March 7, 2017 at 12:00 am

    I made these today and didn’t tell anyone they were black bean brownies – although knowing me they knew they were at least “healthy.” Anyway, everyone loved them and couldn’t believe they were black bean brownies after they had one. Definitely going to be making these again.

    • Derek Howes on March 7, 2017 at 12:00 am

      Mike, that’s awesome. I swear if you don’t tell people something is healthy they almost never have any idea!!!

  4. Kay on October 1, 2016 at 12:00 am

    Hi there, this looks like a great recipe that I’m just about to start making. How many are we supposed to make in a batch I’m trying to figure out the macros per brownie for my diet plan. Thanks

  5. Chris on December 22, 2015 at 12:00 am

    Derek

    What would be your suggestion (amount-wise) to sub coconut flour for the oat flour? Have you given that a try?

    • Derek Howes on December 22, 2015 at 12:00 am

      Hi Chris! No, not with this recipe but I can’t see it not working. I would go by weight (20g). Almond flour should work too.

  6. Adriana on April 21, 2015 at 12:00 am

    Hi!

    Baked this last night and it is a-w-e-s-o-m-e! Did some minor changes (10 g less oil, 10 g less oats, added 1 tsp psyllium husks, only added 2 tsp chocolate flakes on top). Could have added 1 tbsp honey for extra sweetness (will do that next time). Thank you for the amazing idea.

    All the best from Romania,

    Adriana

  7. Dee Lessard on August 9, 2014 at 12:00 am

    I made these this week and absolutely LOVE them! It’s nice to have a sweet treat that is also good for you! My husband likes them and I’ve been having my friends taste it, and they are so surprised too! Keep up the good work Derek! As mentioned above, it’s nice to find good recipes that are high in protein, low in fat and taste good. I hate wasting food and especially trying new recipe’s that fail. Your recipes have not disappointed! Thanks for sharing!

    • Derek Howes on August 11, 2014 at 12:00 am

      Thanks for the kind words Dee! Glad you’re liking everything!

  8. mkandefer on May 2, 2014 at 12:00 am

    Look awesome! If you’re looking to get a higher protein to carb ratio then black soy beans are an excellent substitute for the already great black beans.

  9. Amy on May 1, 2014 at 12:00 am

    Hi derek! Just a quick question. Do these have to be stored in the fridge? I know they’d last longer if they were in the fridge, but how long do you think they’d last at room temperature? Thanks! 🙂 you rock!!!

  10. Jessica on March 31, 2014 at 12:00 am

    I’ve been baking/experimenting with protein powder for awhile now and of all the different muffins, treats, etc. I’ve made this recipe turned out the best by far! Love, love, love these black bean protein brownies! I will definitely be trying a lot of your other recipes as well 😉

    • Derek Howes on March 31, 2014 at 12:00 am

      Thanks Jessica! Let me know what else you try too!

  11. Alexandra on October 3, 2013 at 12:00 am

    These were amazing! I added flax as well as another scoop of apple sauce just for balance and they turned put so amazing! My family loves them, I will be making these probably every week! Thank you!

    • Derek Howes on October 5, 2013 at 12:00 am

      That’s wonderful to hear your whole family enjoys them! Thanks for the comment Alexandra 🙂

  12. Madison on July 18, 2013 at 12:00 am

    Hey Derek! I love all you’re recepies, I’m a health food nut and i love sweet stuff so naturally im addicted to your account lol I just wanted to know if you think using egg whites only will affect the taste or texture? and how many egg whites should i use? Thank youuu for the videos, truly appreciated :))

    • Derek Howes on July 19, 2013 at 12:00 am

      You should be fine. Texture might change a bit but not too much (if at all). I would use 6 Large Egg Whites! Thank you!

  13. rana on June 24, 2013 at 12:00 am

    Derek, I didn’t have a cheat meal this week, so really had a sweet tooth. Figured I’d just go ahead and make some protein powder/water pudding, like usual. But I wanted bread-diet killer! Took a moment to surf and stumbled upon your website. Was a little leery because I can’t count how many times the protein based recipes I’ve randomly taken from the internet have failed miserably. First I made the carrot muffins, then I couldn’t stop…I just made the black bean brownies, too! Both are soooo good. Husband loved the brownie and had no idea what he was eating! I can’t wait to make more of your stuff..already texted pictures and your recipe to my fit friends. Also subscribed. Thank you for what you’re doing.

    • Derek Howes on June 24, 2013 at 12:00 am

      Woo! Thanks Rana for your wonderful comment and for subscribing! I’m glad failing a few times didn’t steer you away from trying again. Let me know how the both of you like anything else you try. Feedback (both bad and good) never get old!

  14. Kate on May 19, 2013 at 12:00 am

    OMG I have these in the oven right now I cannot wait to try them out!! Loving your youtube and website since I came across them just last night!!

    • Derek Howes on May 20, 2013 at 12:00 am

      Hi Kate! That’s awesome. How did they come out? Thank you! 🙂

  15. Stephanie on April 2, 2013 at 12:00 am

    Thank You! I will be experimenting a lot this coming week! I will let you know what i find! 🙂

  16. Stephanie on March 28, 2013 at 12:00 am

    Hello! Please don’t shake your fist at me in anger with what i am about to ask… I understand the need for the rolled oats and the coconut oil, and i understand that they are healthy and good for you and people need carbs and fat… i was just wondering if there was a substitute for either that was less dense in calories. Could i substitute pumpkin or more applesauce for the oil ( I’m allergic to avocados)? And could i omit the oat flour or use something else like extra egg white? I don’t know if you have experimented at all with this recipe ( using any type of ingredients in question) I am trying to create a snack that is protein rich and low(er) in calories. I really enjoy reading your recipes and posts! thank you! and again…sorry…:)

    • brian on September 17, 2020 at 5:56 pm

      So what you want is an entirely different recipe?

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