High Protein Peanut Butter Brownies |
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
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!!! |
Do you have the approximate nutrition facts?
ReplyDeleteIf 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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