Chocolate and red kidney bean protein brownie

Name: Chocolate and red kidney bean protein brownie
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 9
Cuisine: En
Ingredients: 1½ cups cooked and drained red beans; 5 oz dark chocolate; 3 tbsp brown sugar; 1 tbsp + 1 tsp chocolate whey protein powder; 3 tbsp + 1 tsp milk or plant-based milk; 2 eggs; 1 tsp baking powder; A little butter or oil for the pan

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Snacks

Very Easy

30 min

161 Kcal

This ultra-fudgy chocolate protein brownie is made without flour or fat. Red kidney beans give it a soft, moist texture and make it more filling. The whey is optional, but ideal if you want to increase your protein intake and meet your daily targets more easily. Perfect as a post-workout treat, this brownie also works as a birthday cake when you’re following a balanced or more controlled diet. It’s a delicious way to treat yourself while staying on track with your goals.

Ingredients

1½ cups cooked and drained red beans
5 oz dark chocolate
3 tbsp brown sugar
1 tbsp + 1 tsp chocolate whey protein powder
3 tbsp + 1 tsp milk or plant-based milk
2 eggs
1 tsp baking powder
A little butter or oil for the pan

Materials

7 inches square pan

Preparation

Preparation10 min

Cook time20 min

Drain and rinse the red beans thoroughly.
Melt the dark chocolate in a double boiler or in the microwave, heating it in intervals of a few seconds.
Add the red beans and milk to the container, then blend the mixture.
Add the eggs, brown sugar, chocolate whey, and baking powder. Mix again until the batter is smooth.
Grease a square or rectangular baking pan, or line it with parchment paper, then bake for about 20 minutes at 350°F/180°C.
Let the brownie cool slightly before removing it from the pan and cutting it into squares. Wait until it has cooled completely to get neater slices.
Now you can enjoy it!

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FAQ ❓

Why use red kidney beans in a brownie?

Red kidney beans give the brownie a soft, fudgy texture while naturally increasing its protein and fiber content.

What’s the difference between a classic brownie and a protein brownie?

A protein brownie contains ingredients such as red kidney beans and, optionally, whey. This increases its protein content while keeping it deliciously rich, making it especially suitable after a workout.

Is whey required in this recipe?

No, whey is entirely optional. It’s mainly recommended for those who want to increase their protein intake and meet their daily targets more easily. You can simply leave it out and replace it with 10 g of sugar.

Can you cook this brownie in an air fryer?

Yes! Cook the brownie in the air fryer on the Bake setting at 160°C for 15 to 20 minutes. Start checking it after 15 minutes: the center should remain slightly fudgy. Cooking time may vary depending on your appliance and the size of the pan.

Can you replace the dark chocolate with another type of chocolate?

You can make this cake even lighter by replacing up to one-third of the chocolate bar with unsweetened cocoa powder. For 150 g of chocolate, for example, use 100 g dark chocolate, 20 g unsweetened cocoa powder, and 1 to 2 tablespoons of milk.

How should you store the protein brownie?

Store it in an airtight container in the refrigerator for 3 to 4 days.

Can you make this brownie without eggs?

Yes, you can replace the eggs with applesauce or ground flaxseed mixed with water to make an egg-free version.

Nutrition

for 1 serving / for 100 g

Calories: 161Kcal

Carbo: 18.1g
Total fat: 6.5g
Saturated fat: 3.5g
Proteins: 5.9g
Fibers: 3.3g
Sugar: 12.5g
ProPoints: 4
SmartPoints: 7

Nutritional information for 1 serving (67g)

Cookware

oven

Attributes

Keep refrigerated

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Christelle Gary

As a fitness enthusiast and vegetarian, I love taking on a challenge: making plant-based meals that are packed with protein—without breaking the bank! My mission at Ptitchef? To prove that legumes can be delicious, creative, and truly irresistible. Chickpeas, lentils, and beans better watch out!

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