Flourless Black Bean Protein Brownies (Low-fat)

16 2" browi
25 min

Decadent Flourless Black Bean Protein Brownies made with Cacao Powder, Chocolate Protein Powder and Greek Yogurt. Moistened with applesauce and no oil or butter, these low fat black bean brownies make the perfect dessert and post-workout snack!

Okay this recipe you HAVE to try! Yes it’s easy, healthy, delicious and all of that, but I also put in SO much effort to get the recipe – and photos right.

A lot of research and a failed attempt to create something that needed no fat but was still the right texture and taste.

And then did 4 photo shoots for this. The first one just had terrible lighting coz it was too late in the day. A bad setup on the second. And then I forgot to use fresh chocolate drizzle on the third. So I had to do that 4th one.

4+ hours just for these shots!

So you can imagine how much it would mean to me if you gave it a try.

Flourless Black Bean Protein Brownies (Low-fat)
Recipe details
  • 16  2" browi
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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  • 1¾ cups Black Beans, 1 15oz can (425g) or Cooked from (130g) dry
  • 3 Eggs
  • ¼ cup Non-fat Greek Yogurt, 56g
  • 3 Tbsp Unsweetened Applesauce, 45g
  • 1 Tbsp Maple Syrup, Sugar free preferred
  • 1 tsp Vanilla Extract
  • ⅓ cup Cacao Powder, or Unsweetened Cocoa Powder
  • 1 tsp Instant Coffee
  • ½ tsp Baking Powder
  • 1 scoop Chocolate Protein Powder, 30g, about ⅓ cup

Preheat oven to 325°F and grease 8” x 8” brownie pan or baking dish.
Place beans in a food processor and blend until coarse and grainy, about 20 seconds.
Add in eggs, yogurt, applesauce, maple syrup and vanilla, and pulse to combine.
Add cacao or cocoa powder, instant coffee and baking powder, and process until smooth, scraping down the sides if necessary.
Transfer to a bowl, add in chocolate protein powder and fold in. Do not over-mix or the protein powder will make the batter tough.
Pour batter into pan, flatten top with a spatula, and bake for 20-22 minutes or until the top is set and brownies are pulling away from the sides. Toothpick inserted into the center should come out only slightly moist.
Take out of from oven and let cool.
Optional: Melt a tablespoon of chocolate chips in the microwave for 20 seconds to drizzle on top.
Cut into slices and enjoy!
  • Don’t over-puree or over-mix the batter.
  • Use room temperature eggs.
  • Bake on center rack.
  • For extra gooey brownies, remove at 17 minutes when the center is still jiggly.For firmer brownies, cook for 25 minutes or until a toothpick inserted into the center comes out dry.
  • Storage: Cool brownies completely before storing. Room temperature: 1-2 days, tightly wrapped in plastic wrap or airtight container. Fridge: 5-7 days in an airtight glass container.
  • Nutrition:Servings: 16 2” brownies | Serving size: 1Calories: 61kcalFat: 1.3g | Saturated fat: 0.5gCarbohydrates: 7.5g | Fiber: 2.7g | Sugar: 0.5gProtein: 5.3g
Haylee Jane Monteiro
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