High protein brownies
12 slices
Easy
40
Brownies high in protein with kidney beans, almonds and pistachios
Ingredients
Preparation
Ingredients
Cake
250 g
Kidney Beans (Canned)
2
Medium Eggs
160 g
Erythritol (Sweetener)
Salt
50 g
Dr. Oetker Fine Dark Cocoa Powder
1 tsp
50 g
Ground Almonds
100 ml
Oat Milk
50 g
Soya Flour
Glaze
75 g
Dr. Oetker 72% Extra Dark Chocolate
10 g
Coconut Oil (Liquid)
Topping
8 g
Chopped Almonds (1 tbsp)
8 g
Pistachios (1 tbsp)
Preparation:
Prep:
40 min
1
For the cake
Preheat the oven (top/bottom heat: 160 °C). Cover the baking tin with greaseproof paper. Drain the kidney beans and puree into a fine mix with the eggs in a bowl. Add the rest of the ingredients and whisk smooth using the whisk attachment on the hand mixer. Add the mass to the tin and bake in the centre of the oven for approx. 45 minutes, then set aside to cool and remove the greaseproof paper.
Top And Bottom Heat Oven Temperature: 160 °C
2
For the glaze & topping
Chop the Extra Dark Chocolate and melt together with the coconut oil over a water bath. Spread the glaze over the cake, sprinkle with almonds and pistachios and set aside to cool for approx. 15 minutes. Slice the brownie into 12 portions and serve.
Tips
Tip: It is best to eat the brownies fresh, otherwise pack in an airtight container. For even more protein, you can also use protein powder. In order to reach the desired dough consistency, you can adjust the proportion of oat milk.
Additional information
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