Fudgy Protein Brownies

Ingredients

• 345 gcanned black beans, low sodium, drained and rinsed, drained and rinsed well
• 2large eggs
• 40 gunsweetened cocoa powder
• 2scoops whey protein powder, chocolate
• 100 gpure maple syrup
• 2 tbspcanola or avocado oil
• 1 tspvanilla extract
• ¾ tspbaking powder
• ¼ tspsalt
• 50 gdark chocolate (70%), chopped

Method

1. Preheat the oven to 175°C (350°F) with a rack in the centre. Line a 20 cm (8 inch) square tin with parchment, leaving overhang on two sides.

2. Rinse the black beans very well and drain them thoroughly; any canning liquid gives a bean taste.

3. Add the beans, eggs, cocoa, protein powder, maple syrup, oil, vanilla, baking powder and salt to a food processor or blender and blend for 1 to 2 minutes, scraping down, until completely smooth.

4. Stir in half the chopped chocolate, spread the batter in the tin and scatter the rest of the chocolate on top.

5. Bake for 18 to 20 minutes, until the top looks set and a toothpick in the centre comes out with a few moist crumbs. Do not overbake or they turn dry.

   20 min timer

6. Cool completely in the tin, at least 1 hour, then chill 30 minutes for clean cuts. Lift out and cut into 12 squares.

Storing and reheating

Keeps 5 days in the fridge.