So to some of you this may sound really gross, but I promise that once they pop out of the oven, you’d never be able to tell that these brownies are made out of PINTO BEANS… Yep, you heard me right. I’ll admit that they taste somewhat diety, but when you’re in the need for a sugar fix, this should definitely do the trick. Here’s the Recipe:
1 can of pinto beans, drained well
1 egg or 1/4 cup of egg beaters
100g (about 3 scoops) of chocolate flavored protein powder (I actually used 1/2 smores flavored protein by elite gourmet and half chocolate by mrm)
2 Tablespoons of unsweetened cocoa
4 Tablespoons equivalent of Splenda, Truvia, or Sweetener of Choice
1 teaspoon coffee granules
1 teaspoon vanilla extract
1 Tablespoon oil
1 pinch salt
I added 1/2 tsp of Cinnamon, along with 1/4 tsp of Cayenne to make them Mexican Spiced Brownies. Feel free to add nuts or chocolate chips if you’d like.
1. Preheat the oven to 350 degrees. Lightly grease a 9×9 baking dish.
2. I blended all the ingredients in my blender and then pour into baking dish.
3. Pop it in for about 10 minutes, until the top layer of the brownies is slightly wet. Baking times will vary depending on how much moisture is left in the brownies.
4. Let cool for at least 10 minutes, then cut into 12-16 squares.