the ingredients
the wet
1 large flax egg (can swap for regular egg if not vegan / if you don't have flax meal)
1 - 15 oz can low sodium black beans, rinsed and drained
1/2 medium to large ripe avocado
1 tablespoon vanilla extract
1 teaspoon coconut oil
the dry
1/3 cup Lakanto Monk Fruit Sweetener (code: KTLEO)
1/3 cup unsweetened cocoa powder
1/3 cup chocolate protein powder (50% Gainful custom protein powder: here)
1/4 teaspoon baking soda
1/4 teaspoon baking powder
the extra love
1/4 cup vegan chocolate chips (I love Lily's!)
the process
- make the flax egg by combining 1 tbs flax meal with 3 tbs water. place in fridge for 5-7 minutes.
- drop flax egg, beans, avocado, vanilla extract, and Purecane in a food processor (can use a traditional blender if you don't have a food processor!).
- once that's all well-blended, slowly start to pour in remaining ingredients (except chocolate chips!!!). once everything is thick 'n batter-esque. if it's a bit too thick to mix, I recommend adding a wee bit more oil (can use water or nut milk instead though to make more blend-able).
- fold in the chocolate chips, but leave a lil to sprinkle on top! - bake at 350 for 20 - 22 minutes.
NOTE: can bake a little longer if you prefer more crispy brownies, but I personally love the brownie-batter consistency results 🙋♀️)
