Vegan Protein Brownies with Vanilla Protein Icing
It’s no surprise that I am a HUGE dessert addict. I love anything and everything sweet. So naturally, my favourite thing about Valentine’s Day is of course, receiving candy and chocolate. Screw the roses! But how can I possibly celebrate and indulge on this sexxxy holiday when I’m already dieting for my next bodybuilding competition? Easy! I bake myself a low carb, low fat, HIGH PROTEIN, vegan chocolate brownie made with black beans, protein powder and topped with vanilla protein icing and fresh raspberries!
Will you be mine, sweet brownie? Yes, yes, you will.
I’m also all about feeling GUILT-FREE when it comes to eating sweets. And unlike some people who are satisfied after eating just one tiny square of dark chocolate, I need wayyyyy more than a bite to satisfy my brutal sweet tooth. And as we all know, the hog at the trough inside of me will ALWAYS choose volume over decadence.
And that’s why today I’m REALLY excited to share this vegan brownie recipe! It’s easy to make, sweet enough to satisfy a chocolate craving, has a nice, moist, cakey texture and did I mention, LOADED with more than 15 grams of protein per serving?!
Vegan Protein Brownies with Vanilla Protein Icing
1 cup Bob’s Red Mill Gluten-Free Brownie Mix
1 cup Jacked on the Beanstalk Vegan Protein Powder (Chocolate)
2 Tbsp. ground flax seed + 3 Tbsp. water
1 cup canned black beans (rinsed & drained)
3 Tbsp. coconut oil
3/4 cup unsweetened vanilla almond milk
1 tsp. pure vanilla extract
1/2 cup water
Preheat oven to 350 F. Lightly grease an 8 x 8 glass baking dish with coconut oil.
In a medium-sized mixing bowl, combine brownie mix and chocolate protein powder. Prepare “flax eggs” in a separate small bowl by combining flax seed with 3 Tbsp water and allowing to “gel.” Meanwhile, combine remaining ingredients (beans, coconut oil, almond milk, vanilla & water) in food processor or blender. Blend until smooth. Pour into brownie/protein powder mixture then add flax eggs. Stir until well-combined then pour into baking dish. Bake for 25 minutes and allow to cool before icing.
1/2 cup Jacked on the Beanstalk Vegan Protein Powder in Vanilla
1/2 cup unsweetened vanilla almond milk
1/4 tsp. pure vanilla extract
Fresh raspberries for garnish
Combine protein powder, water and vanilla in small mixing bowl and stir until smooth and desired icing texture achieved. Once brownies have cooled, ice them. Garnish with fresh raspberries then enjoy a big ol’ healthy hog fest 😉
– Samantha Shorkey, Jacked on the Beanstalk
Awesome! Let me know what you think! And what protein powder you use! :)
Yum!! Totally making these this weekend!
Sam, they turned out great! My pan wasn’t quite 8×8. It was about that area but rectangular, but it was glass. They took forever to bake. About an hour or more. I lost track of how many times I reset the timer. I even went to bed and just shut the oven off and grabbed them out in the am and stuck them in the fridge, so when I got home tonight they were chilled and I iced them. Very yummy! No weird powder flavor at all. Great recipe and I will make them again. Perhaps the added water was related to how much longer they took to bake for me. I have a long, early swim tomorrow morning so I will definitely eat one of these one my way to work after! Thanks for posting the recipe.
Hi Julia! Yes please let me know what you thought of ’em! I cut the tray into six pieces, counting each square as a serving. So yes, you could definitely eat one for breakfast every morning. Good to know about the water! I just made these again the other day. I love them so much! Hope you do too :)
How many servings are there in a batch? So I know how what about 15 g protein looks like. I have these in the oven now. I used Plant Fusion Vanilla and Chocolate powders. I had to add more water than you called for to both the brownie and the icing, so maybe that was because of the different powder. Other than that, I followed the recipe exactly which is rare for me, as I’m lazy/overconfident and so I’m always adjusting. I even mixed in all up in the right order. I will let you know how they come out down here in North Carolina! I’m so bad about eating breakfast and if I do it’s just carbs. If these come out well for me they could be a good breakfast.
Awww thanks Carmi! This is definitely still one of my go-to sweet treats when I’m in the mood to bake. Glad you liked ’em and thanks for the love as always :)
So true! Delicious, and the vanilla icing looks nice. A little twist to all ‘brown’ brownies!! http://foodfornet.com/26-of-the-best-recipes-for-vegan-brownies/
[…] Day here in North America and instead of sharing a healthy (yet sexxxy & chocolate-y) vegan protein brownie recipe or an interview with a bad-ass vegan power couple like I’ve done on V-Days past, I decided to […]
[…] Should you wish to make cookie sandwiches, Sam’s vanilla protein icing recipe is here. […]
Ok, thanks for the reply!
No ma’am! I never do anyway. The protein powder is sweetened with stevia as is so I find that it has enough light sweetness as is. Plus if you’re trying to keep the sugar/carb count down, I’d make it as is. Hope you liked/like the recipe :)
I need to make these asap! Do you need to add any sweetener?