Jacked on the Beanstalk’s Vegan Protein Brownies

high protein vegan brownies with vanilla protein icing

It’s no surprise that I am a HUGE dessert addict.  I love anything and everything sweet.  So naturally, my favourite thing about Valentine’s Day is of course, receiving candy and chocolate.  Screw the roses!  But how can I possibly celebrate and indulge on this sexxxy holiday when I’m already dieting for my next bodybuilding competition?  Easy!  I bake myself a low carb, low fat, HIGH PROTEIN, vegan chocolate brownie made with black beans, protein powder and topped with vanilla protein icing and fresh raspberries!

Will you be mine, sweet brownie?  Yes, yes, you will.

I’m also all about feeling GUILT-FREE when it comes to eating sweets.  And unlike some people who are satisfied after eating just one tiny square of dark chocolate, I need wayyyyy more than a bite to satisfy my brutal sweet tooth.  And as we all know, the hog at the trough inside of me will ALWAYS choose volume over decadence.

And that’s why today I’m REALLY excited to share this vegan brownie recipe!  It’s easy to make, sweet enough to satisfy a chocolate craving, has a nice, moist, cakey texture and did I mention, LOADED with more than 15 grams of protein per serving?!

ingredients for high protein vegan brownies with vanilla protein icing

Vegan Protein Brownies with Vanilla Protein Icing

Brownie Ingredients:

1 cup Bob’s Red Mill Gluten-Free Brownie Mix

1 cup Nature’s Food Organic Chocolate Cocoa Protein Powder

2 Tbsp. ground flax seed + 3 Tbsp. water

1 cup canned black beans (rinsed & drained)

3 Tbsp. coconut oil

3/4 cup unsweetened vanilla almond milk

1 tsp. pure vanilla extract

1/2 cup water

Method:

Preheat oven to 350 F.  Lightly grease an 8 x 8 glass baking dish with coconut oil.

In a medium-sized mixing bowl, combine brownie mix and chocolate protein powder.  Prepare “flax eggs” in a separate small bowl by combining flax seed with 3 Tbsp water and allowing to “gel.”  Meanwhile, combine remaining ingredients (beans, coconut oil, almond milk, vanilla & water) in food processor or blender.  Blend until smooth.  Pour into brownie/protein powder mixture then add flax eggs.  Stir until well-combined then pour into baking dish.  Bake for 25 minutes and allow to cool before icing.

Icing Ingredients:

1/2 cup Nature’s Food Vanilla Bean Organic Protein Powder

1/2 cup unsweetened vanilla almond milk

1/4 tsp. pure vanilla extract

Fresh raspberries for garnish

Method:

Combine protein powder, water and vanilla in small mixing bowl and stir until smooth and desired icing texture achieved. Once brownies have cooled, ice them.  Garnish with fresh raspberries then enjoy a big ol’ healthy hog fest 😉

Happy Guilt-free Baking!

Vegan Protein Brownies with Vanilla Protein Icing

– Samantha Shorkey, Jacked on the Beanstalk

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