Katie Anne Brownies with a banana almond twist!
One 100g brownie: 22 carbs, 12 protein, 2 fat.
My brownie recipe has been swirling around different social media platforms… And thank you to all who have tagged me in their creations!
My latest version is banana almond. I was out of chocolate chips (so sad), so I decided to make a slight tweak to the recipe to add a pop of flavor.
These brownies are very DENSE. You may read the list of ingredients and be skeptical – but if you add enough stevia, they will taste great (in my opinion) Not quite like the real thing. But pretty darn close. AND you get a 100g brownie for the macros. 5g of fiber. And the perfect addition to any ice cream creation or when you have a sweet craving.
I love making up calorie-friendly recipes that have more fiber, less sugar, and are a healthier option for those who might be dieting and want a filling treat. I have been through contest prep several times and know what it is like to crave the real thing – but want more than just a bite.
This recipe will give approximately eight 100g brownies for your enjoyment 23 carbs, 12 protein, and 2 fat. And 5 fiber from the black beans!
The secret?! The combo of ingredients below
Preheat oven to 350 degrees Fahrenheit.
- One 15oz of canned black beans (drained and rinsed)
- 150ml liquid egg whites
- 1/4 sugar free maple syrup
- 35g ripe banana
- 1 tsp almond extract
- 150g pumpkin
- 2 whole eggs
- 150g fat free cream cheese
- 12g honey
- 30g coconut flour
- 40g dark chocolate cocoa powder
- 30g oat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 30 drops liquid stevia or sucralose
- 15-30g chocolate chips (macros do not include this… but I would add them if you have them)
Add protein powder for higher protein content, if desired. De Novo Nutrition white cake or candy bar whey (26g of protein per scoop and 3g of leucine) are my personal favorites and recommendations.
Mix all wet ingredients in a food processor until smooth. Add dry ingredients (baking soda and baking powder at the very end and pulse a few times). If you have chocolate chips, add at the end as well.
Bake in a greased or sprayed glass baking sheet (you will either need two 9 inch round baking glasses or one 9in x 12in pan – you can also bake in mini loaf tins for individual brownie cakes.
Bake for approximately 30 minutes at 350 degrees Fahrenheit. Take out when slightly soft for a fudge-like consistency. Let cool completely before cutting into squares – or just eat the whole batch if you choose. ;)
These are best after one night in the fridge. Enjoy!