Here is my protein brownie recipe.

I followed a generic protein brownie recipe and made certain changes in order to make it more delicious!

The ingredients you will need:

• 1 cup of liquid egg whites
• 1 can (200g) of unsalted cooked black beans (or you can use 2 bananas)
• 3/4 cup of Chocolate/Praline Weider Super Nitro Whey Protein Powder
• 1/4 cup of cocoa
• 1/4 cup of honey (you can also use Walden Farms’ calorie-free chocolate sauce)
• 3 tbsp coconut flour (I blend coconut flakes to make my own coconut flour)
• 5 tbsp cottage cheese
• 1/2 tsp of baking soda
• 2 tbsp of peanut butter (if you don’t like peanut butter then leave this ingredient out)

Directions

Using a blender, blend all the ingredients together until you get a thick pancake like batter. If your batter is too watery, add a tbsp more of coconut flour (or coconut flakes if you like the taste of coconut bits in your brownies) until it thickens. If it’s too thick, add an extra egg white or two.

Anybody else eat half the ingredients before they are done baking?

Once your mixture is perfect – smooth and thick, yet pourable, bake it in a small brownie pan at 160 C (320 F) for about 45 minutes to an hour.

TIP: To test if the brownies are cooked, insert a knife into the middle of the brownies and pull it out. If it comes out clean, your brownies are ready.

Nutritional Info:
Serving Size Per Brownie (recipe makes 12)
Calories 93 kcal
Protein 9.3 g
Carbs 8.1 g
Fat 1.9 g and 2.6 g 

There are a couple variations you can make to this recipe:

1. If you don’t want to try the black beans, feel free to substitute them with banana, pumplin puree, or sweet potato. Don’t let the idea of these weird ingredients scare you – you won’t taste them in your brownies! If end up using pumpkin puree or cooked sweet potato, you’ll probably want to add a table spoon or two extra of coconut flour to thicken up your batter.
2. If you like your brownies extra chocolatey and sweet, add either 1/4 cup of Walden
   Farms’ calorie-free chocolate sauce to the mix, or 1/8 cup of Splenda and 1/8 cup of extra
   cocoa powder.
3. If you want to substitute the coconut flour, you can try ground oats, or a combo of
   ground oats and ground almonds. You’ll probably want to add a lot more than 3 tbsp of
   either of them to thicken the batter though, so just eyeball it and add enough until your
   batter looks like, well, brownie batter.

*Adding dark chocolate chips is optional–what I do is melt some dark chocolate chips and put it on the top of my brownies.

Hope you guys love this recipe – if you have any questions or comments please feel free to share below! Let me know how your protein brownies turn out!

Happy Baking Fit Familia! Lots of Love, Steph Costas