Double Chocolate White Bean Brownies
Double chocolate is always the answer when it comes to brownies! These Double Chocolate White Bean Brownies are so simple and packed with protein and the goodness of white beans. Toss everything in the food processor and bake, that's it!
- 1 can white beans precooked, rinsed. northern or cannellini will work
- 1/3 c cocoa powder
- 1/2 c dark chocolate chips divided
- 3 T almond butter or desired nut or seed butter
- 1/3 c maple syrup of honey more for desired sweetness
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla
- 1/4 tsp sea salt
Preheat oven to 350°F.
Combine all ingredients except 2 T chocolate chips in a food processor or blender. Process until smooth.
Pour batter into a parchment lined 8x8 pan evenly. If you like thicker brownies, use a bread pan but cook a bit they may need to cook a bit longer.
Add remaining chocolate chips spreading over the top and gently pressing.
Bake for about 30 minutes or until a toothpick comes out clean.
Allow to cool for about 10 minutes before digging in!
- Make sure your baking soda and baking powder are fresh. If they are expired or older then they can impact the way these brownies or any baked good will turn out. It's one of those things we don't always check, but it's important to make certain they are fresh.
- When in doubt, the answer is always more chocolate chips.Even though I put measurements into my recipes, I am the biggest culprit when it comes to making them on my own. I tend to go a little heavy on the chocolate chips quite often. Feel free to go for a heavy pour when adding them into the recipe!
Calories: 135kcal | Carbohydrates: 20g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 112mg | Potassium: 310mg | Fiber: 3g | Sugar: 8g | Calcium: 83mg | Iron: 2mg