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CRUSH IT! CAFÉ: BLACK BEAN BROWNIES

Everyone loves a good chocolate brownie, but they're often packed with sugar and high in fat. Using pureed black beans and pumpkin puree, you’ll get that brownie texture with less fat. Add in Core PWO in Chocolate Brownie Batter flavor and it’s a home run! Double the recipe to make for a crowd at your next gathering!

Ingredients

  • ½ cup (130g) Black Beans, pureed
  • 2 T. unsweetened almond milk
  • ½ cup (122g) Pumpkin Puree
  • 1 whole egg
  • ½ tsp vanilla extract
  • 3T. no calorie sweetener
  • ¼ tsp. salt
  • 2 T. (10g) cocoa powder
  • 2 scoops (69g)Core PWO Chocolate Brownie Batter
  • 1/3 cup (40g) Oat flour
  • 1 T. (15g) Mini Semi-Sweet Chocolate Chips

Directions

Measure out 130g of black beans and 2 T. of milk then use a food processor to blend smooth. (You can use a blender, but texture will be smoother with a food processor.) Add pumpkin, egg and vanilla then mix well. Add remaining ingredients: cocoa powder, salt, oat flour and Core PWO. Stir to combine. Grease 9x9 square baking pan and spread batter evenly. Sprinkle chocolate chips on top. Bake at 325 degrees for 10-15 minutes. Let cool slightly and cut into bars. Store in refrigerator.

Macros

  • Serving Size: 1 brownie
  • Servings: 9
  • 90 calories
  • 2g Fat
  • 12g Carbohydrates
  • 6g Protein

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