Who doesn’t love a brownie?? Who doesn’t love dessert for breakfast? No one, that’s who! It is sweet but still packed with fiber and protein both of which will help keep your energy balanced and your mood stable throughout the day.
I eat this before my workouts in the morning – fast, easy, can eat while walking, and gives me enough energy to work out and not feel overly full. It also freezes well so you can batch bake. I like to mix it up and sometimes swap out chickpeas for black beans – similar taste and texture but more variety for that healthy microbiome!
Adapted from Live Eat Learn
Ingredients:
- 1 15-oz can of black beans rinsed and drained
- 5 large eggs
- 5 Tbsp avocado oil
- 1 tsp vanilla
- 1/2 cup unsweetened cocoa powder
- Allulose | Monk fruit | Stevia to taste
- ½ tsp baking powder
- ¼ tsp salt
Instructions:
- Preheat oven to 350 degrees. Grease or line an 8×8 pan with parchment paper
- Blend all ingredients in a blender until smooth
- Pour into baking dish
- Bake for 30 minutes and allow to cool before cutting.
Notes:
- Chickpeas also work well in this recipe. I double the recipe and used both chickpeas and black beans. If you double the recipe, you may need to add a few TBSP of water
- Chocolate chips make a fun addition!
- These freeze very well
- If you want to soak and cook your own beans, check out my bean soaking guide.
- Making Allulose Syrup: To make allulose syrup, combine 1 cup allulose powder with 1 cup water in a saucepan. Heat over medium heat, stirring until the allulose dissolves completely. Let cool before using. Store leftovers in an airtight container in the fridge for up to 1 week.
