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Dark Chocolate & Coffee Black Bean Brownies (Low Carb, High Protein)

  Published on June 19th, 2020
  Reading time: 2 minutes
  Last modified July 22nd, 2020
black bean brownies
AuthorChelsea Malone, MSDifficultyBeginnerRating
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These flourless, sugarless black bean brownies are not only rich in chocolatey brownie flavor, but the added coffee gives them an extra kick! The coffee flavor perfectly complements the dark chocolate flavor and adds to the richness of this low-carb black bean brownie. These low-carb protein brownies have the texture and moisture level similar to traditional, flour & sugar brownies.

The added protein powder increases the protein content and adds to the chocolate flavor as well. If you opt to not add protein powder, make sure to reduce the amount of unsweetened almond milk added to your black bean brownie mixture so that the batter is not too liquidy. If you'd like to increase the fat content, you can replace the unsweetened almond milk with melted butter or coconut oil.

Yields12 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
Ingredients
 15.50 oz black beans, drained and rinsed
 3 eggs
 1 cup erythritol
 1 tbsp finely ground coffee(100% Colombian ground coffee used)
 15 g chocolate flavored protein powder (~1/2 scoop)(PEScience Chocolate Cupcake flavor used)
 ½ cup keto-friendly chocolate chips(Bake Believe brand used)
Directions
1

Preheat the oven to 350 degrees F and grease a brownie pan.

2

Rinse and drain the black beans.

3

Puree the black beans with a food processor, blender, or hand mixer until smooth.

4

Add all of the wet ingredients to the black bean paste and mix until well combined.

5

In a separate bowl, combine the cocoa powder, erythritol, baking powder, and coffee.

6

Slowly mix the dry ingredient mixture into the wet ingredients.
Note: If using a hand mixture, slowly pour the ingredients in or else the cocoa powder will get everywhere.

7

Once the batter is well combined, stir in the chocolate chips.

8

Pour the batter into the greased pan and bake for 28-35 minutes or until soft, but no longer jiggly.
Note: For a cakier black bean brownie, cook slightly longer. For a fudgier brownie, Cook for 25-28 minutes.

9

Enjoy your dark chocolate coffee protein black bean brownies alone or with a scoop of low-carb vanilla ice cream!

Category

Ingredients

Ingredients
 15.50 oz black beans, drained and rinsed
 3 eggs
 1 cup erythritol
 1 tbsp finely ground coffee(100% Colombian ground coffee used)
 15 g chocolate flavored protein powder (~1/2 scoop)(PEScience Chocolate Cupcake flavor used)
 ½ cup keto-friendly chocolate chips(Bake Believe brand used)

Directions

Directions
1

Preheat the oven to 350 degrees F and grease a brownie pan.

2

Rinse and drain the black beans.

3

Puree the black beans with a food processor, blender, or hand mixer until smooth.

4

Add all of the wet ingredients to the black bean paste and mix until well combined.

5

In a separate bowl, combine the cocoa powder, erythritol, baking powder, and coffee.

6

Slowly mix the dry ingredient mixture into the wet ingredients.
Note: If using a hand mixture, slowly pour the ingredients in or else the cocoa powder will get everywhere.

7

Once the batter is well combined, stir in the chocolate chips.

8

Pour the batter into the greased pan and bake for 28-35 minutes or until soft, but no longer jiggly.
Note: For a cakier black bean brownie, cook slightly longer. For a fudgier brownie, Cook for 25-28 minutes.

9

Enjoy your dark chocolate coffee protein black bean brownies alone or with a scoop of low-carb vanilla ice cream!

Dark Chocolate & Coffee Black Bean Brownies (Low Carb, High Protein)

Discussion

  1. Lisa says:

    “Grease a brownie pan.” I assume you mean an 8-inch square pan but many use a 9×13-inch pan for brownies, also. Could you clarify?

    1. Hi, Lisa. You can use either a 8-inch square pan or a 9×13. If you use an 8 inch, the brownies will be thicker. If you use a 9×13 pan, they will be thinner and you will get more servings.

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