These Vegan High Protein Fudge Brownies are to die for! Fudgey, rich, and LOADED with nutrition. And you’ll be shocked how good they taste when you learn the secret ingredient! Leave a comment below if you make them! They’re delicious with a little bit of peppermint essential oil added as well!
Vegan High Protein Fudge Brownies
1 1/2 cups rolled oats
1 can low sodium black beans, rinsed and drained
1/4 cup avocado oil
1 1/2 tsp vanilla extract
1/4 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/4 cup cacao powder
1/2 cup maple syrup
1/3 cup chocolate chips
Blend all ingredients (except chocolate chips) in a food processor for about a minute until batter is a smooth consistency. You may need to stop the food processor once and scrape down the sides.
Once the batter is one consistency, remove the blade. Stir in the chocolate chips. Spread the batter into a loaf pan lined with parchment paper. Top with additional chocolate chips, if desired. Bake at 350 degrees for 25 minutes. Let the brownies cool in the pan on a wire rack. Once they are cooled completely, cut them and store in an airtight container for up to 3 days… that is if there’s any left!
I just made these and they came out amazing! The only thing I would recommend is to blend the oats into a flour before blending in the other ingredients because when I processed everything together at once, the oats didn’t get very fine and I was left with little oat pieces throughout my brownies. Otherwise, the flavor and texture of these is great! You can’t even tell there’s beans in them.
That’s a great tip! Thank you! And glad you enjoyed them!