Friday, February 7, 2014

High Protein Peanut Butter Brownies

High Protein Peanut Butter Brownies

I have to assume that if you are reading this health food blog then you probably have already heard of Black Bean Brownies.  I made them for the first time a couple of weeks ago and since I am never satisfied and always thinking ahead to new ideas, I immediately thought of a way to make other versions.  I love the combination of peanut butter and chocolate but I figured the color of black beans might look a little unappetizing if the brownie is supposed to be peanut butter.  So why not use white beans?  They are mild in flavor, have the same texture as black beans and more importantly, they are just as nutritious. I figured that if I used enough peanut butter and a few chocolate chips, even my kids shouldn't know the difference.

I was right.  After "fighting" with my daughter to try a red kidney bean at dinner (little success), I offered her one of these brownies after she did try a few new items.  She loved it.  My son and I knew what the "secret" ingredient was, but we did not dare to tell her.  Maybe the next time.  Either way, I know if she liked them, and the rest of my family loved them, then they must be good.

High Protein Peanut Butter Brownies

1/2 C. natural peanut butter
2 organic eggs
1 can organic cannellini beans, drained and rinsed very well
1/2 C. pure maple syrup
1/4 C. organic unsalted butter, melted
2 tsp. pure vanilla extract
2/3 C. organic quick oats
2 T. ground flax seed
1/4 tsp. salt
3/4 C. dark chocolate chips

In a large mixing bowl, whisk the peanut butter and the eggs together for about a minute, until light and fluffy. In a food processor or small blender, combine the cannellini beans, maple syrup, melted butter and vanilla until smooth.  In a small bowl sift together the oats, flax seed and salt.   Add the bean mixture to the eggs and stir well.  Pour in the oat mixture, combine fully and then fold in the chocolate chips.  Pour batter into a greased 7 x 11 inch (or 8 x 8) pan and bake at 350F for about 30 minutes.  Let cool for at least half an hour before cutting into them. Can be stored in the fridge for a couple of days.

pureed bean mixture

finished batter

hot from the oven

dessert has been served

time to enjoy!!!


  1. Do you have the approximate nutrition facts?

    1. If you cut them into 16 brownies, each will have approximately 240 calories, 9.7g fat (3.8 saturated), 72mg sodium, 7.8g fiber, 10.1g sugar and 10.6g protein... also 5% calcium and 21% iron DV . Hope that helps!!!

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