Chocolate Brownies (Grain-free, lots of protein)

Once again Laura, who works with us provided me with another great recipe.  I made these last night and not only are they moist and delicious but quite nutritious as well.  The recipe comes from I’ve made a few slight changes to the recipe and for the most part, this recipe is copied almost verbatum from the original site including the awesome pictures. The original recipe states there is about 85 grams of protein in this one batch, that’s a lot and is really helpful to balance out sugars when we think about it from a blood sugar perspective.  I hope you and your family enjoy these as much as we did.

Takes: 55 minutes: 10 to prep, 35-45 to bake


  • 1/2 cup walnuts
  • 1/2 cup almonds
  • 1/2 cup pecans
  • 2 1/2 cups cooked, drained black beans
  • 1/4 cup unrefined coconut oil (melted)
  • 1/2 cup cocoa powder
  • 1 red apple, cored and chopped
  • 10 dates, pitted
  • 2/3 cup chocolate protein powder (I used vanilla protein powder, the one I recommend is Kaizen brand from Sobeys or health food stores.  It is lactose-free and gluten-free, found in the organic section)
  • 1/4-1/2 cup maple syrup (Taste the batter before baking and adding nuts, just sweeten to taste…Obviously, the less sugar your family can get used to, the better)
  • 1/2 tsp fine ground sea salt
  • 1 tbsp vanilla extract


1.  Soak and rinse your black beans.  Ideally you can make them on your own which is preferable to canned.  I just use canned last night in an effort to save time.

2.  Preheat oven to 350°F.  Use parchment paper to line your baking dish—it makes for easy lift-out and cutting of brownies once cool.  Trim with kitchen scissors if you need to.  I usually run one long piece across the bottom and up along the sides, and another piece on top, perpendicular to the first piece.

3.  Place all ingredients except nuts in the food processor and mix until creamy.  You may need to pulse it a few times to get it going.

4.  Once creamy, add nuts and pulse about 10-20 times, just enough to break them up a bit—not too much. You want texture.

5.  Spread into 9×9 pan and bake for 35-45 minutes, or until a knife comes out clean after inserting.

6.  If you’ve cooked for over 45 mins and you still get a bit of batter on your knife, go ahead and remove and allow to cool completely. This usually happens with the 9″ baking pan, but it’s a-ok.  The center will become like fudge once cooled. Yes, fudge—mmm.

7.  Once cool, lift out of pan by the parchment, cut up and enjoy.  I like to store them in a glass container with a lid in the fridge.  My 9″ baking dish comes with a lid so it’s perfect!

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