Black bean brownies with flaxseed – high protein brownies
I never imagined that I could get 13% of my iron intake and 18% of my required dietary fiber intake plus 4g of my recommended protein intake by eating a delicious chewy, chocolatey brownie. But it is possible with these black bean brownies!
Here are some Tipps for this black bean brownies recipe:
I’ve tried making these brownies by soaking black beans overnight. The brownies were good – but using canned black beans is better. My soaked black beans also smelled like black beans when I tasted them (before baking) and I didn’t like that much. Getting the smooth consistency was also easier with canned beans.
Don’t add too much liquid. 2 tablespoons of soy milk is enough.
Vanilla extract and cocoa powder are a must – just as much as the dark chocolate sprinkled on the brownie.
Allow the brownies to fully cool before eating. I know you will be tempted, but the flavor changes completely – more chocolatey.
I baked these in a 23 cm X 23 cm cake pan. I would have preferred a pan that is 15cm or max 20 cm, to give me slightly thicker brownies. Using a 15 cm cake pan you get 9 thick, delicious brownies (2″ square brownies) at each 187 calories.