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Protein Brownies

Individual Protein Brownies With a Secret Ingredient (gluten-free and plant-based)


15 minutes


25 minutes


40 minutes


12 portions


  • 1 can (500 mL) black beans, rinsed
  • 2 flax eggs (2 tbsp ground flax seeds mixed with 6 tbsp water)
  • 3 tbsp (30 mL) melted coconut oil
  • 1/4 cup (60 mL) cacao powder
  • 3 measures of chocolate protein powder (20g of protein per measure)
  • 1/4 tsp salt
  • 1 tsp (5 mL) vanilla extract
  • 1/4 cup (60 mL) white sugar
  • 1.5 tsp baking powder

Optional : ½ cup chocolate chips, pecans and/or walnuts 


  • Preheat the oven at 350F (176C) and oil a muffin tin (12)
  • Prepare the flax egg by mixing ground flax with water in the container of a food processor.
  • Mix a little bit and let rest for a few minutes.
  • Add the remaining ingredients (except the chocolate chips/nuts) to the food processor and puree until the mix is smooth. 
  • Evenly distribute the batter into 12 muffin cups.
  • Optional : sprinkle the chocolate chips and chopped nuts.
  • Bake for 24 to 26 minutes or until the top is firm and the sides easily get off the mould. 
  • Remove from the oven and let rest for 30 minutes.

Per Brownie :
170 calories, 6g lipids, 20g carbs, 7g fibre, 10g protein

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