I’ll be honest with you: I wasn’t too impressed when these brownies came out of the oven. I felt they were a bit… beh. I put it down to having used chickpeas as opposed to the regular canned black beans I use to make brownies (check out this recipe for gooey black bean brownies). But you know what? They were delicious after having spent the night in the fridge! Some cakes/cheesecakes/brownies are like that – give them time to cool and POW! They turn from beh to WOOPA! I’ve had two of these brownies with my mid-afternoon cup of tea the past three and they hit the spot beautifully. So, without further ado, the recipe:
1/2 cup (40g) of pea protein powder (see Note 1 for brand recommendations)
1 drained can (250g) of chickpeas
1 cup (232) of almond milk
1/2 cup (116) of peanut butter
3/4 cup (40g) of cocoa powder
1/8 cup (21g) of coconut oil
3/8 cup (65g) ground almonds
1/4 cup (48g) coconut sugar
Stevia drops (or your sweetener of choice) to taste (see Note 2 for my favorite ones)
1. Set your oven to 160 C (320F)
2. Using a handheld blender (or a standing blender), blend all ingredients together
3. Bake in a medium sized brownie pan for around an hour or until when poked with a fork, the fork comes out clean
4. Leave to cool overnight in the fridge
Macros per brownie (over the 12 you get from the ingredients above): 175kcals, 9.35g protein, 10.4g carbs (out of which 2.5g is fiber), 10.75g fat.
1. For me, the absolute BEST protein powder you can buy is a one-ingredient high quality powder. For pea protein, I’d go with this one in the UK and this one in the US. You just don’t need anything else added in, you know? No point in getting flavored powers when you know how to flavor them (check out my tree!) and an added plus of buying plain protein powders is that you can use them to make savory stuff too! Like protein breads and pizza.
2. I have been using these drops lately; they’re great! (They’re here in the US). Not as bitter as other brands I’ve tried. You can get them here in the US. Pretty mild in flavor, as long as you add them in moderation of course! If you don’t want to use stevia drops, feel free to use your sweetener of choice instead.
PS: I’m still going to make a black bean vegan version of these brownies and share with you THAT recipe. I’m thinking to keep the ingredients almost exactly the same as the ones for the brownies here but obviously using black beans instead of chickpeas. My thoughts are that they’ll come out softer and more… chocolate. Let’s see, shall we? Stay tuned!