High protein brownies

High protein brownies

12 slices

Easy

Brownies high in protein with kidney beans, almonds and pistachios

Ingredients

Preparation

Ingredients

Cake

250 g

Kidney Beans (Canned)

Medium Eggs

160 g

Erythritol (Sweetener)

Salt

50 g

Dr. Oetker Fine Dark Cocoa Powder

1 tsp

Dr. Oetker Baking Powder

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)

Dr. Oetker Baking Powder

Preparation:

Prep:

40 min

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

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

Know a little more

Nutritional Information