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. Core Nutritionals PRO blends would work best :)

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!