1 can black beans, drained and rinsed well
2 scoops Ascent Cappuccino casein protein
½ cup Truvia baking blend*
¼ cup coconut oil
½ cup milk (I used unsweetened almond milk)
1 container (150g) vanilla Greek yogurt
1 shot espresso, cooled (decaf or regular)**
3/4 cup + 2 tbsp. unsweetened cacao powder
1 tbsp. baking powder
¼ tsp. salt
dark chocolate chips for topping
*If you don’t have the Truvia baking blend which is 1/2 cane sugar, 1/2 stevia, use 3/4 cup natural cane sugar or coconut sugar.
**If you don’t have an espresso machine, just use 2 ounces of very strong brewed coffee.
Preheat oven to 350F.
Add all ingredients to food processor except for chocolate chips. Process until a thick, smooth batter forms. Make sure all black beans are blended well and there are no chunks. May need to scrape down the sides of the food processor a couple times to ensure everything gets blended well.
Line a 9x9 baking sheet with foil. Spray with a nonstick spray. Use a spoon or spatula to pour batter into the pan and spread evenly. Sprinkle with dark chocolate chips.
Bake for 20 minutes uncovered.
Cover with foil and bake for another 5-7 minutes or until a knife comes out clean.
Slice into 12 brownies and enjoy.
Nutrition per brownie (out of 12): 160 calories, 9g protein, 26g carbs, 6g fat, 5g fiber, 9g sugar
Recipe created by: Macro-Chef