Black bean brownies contain 12g protein per square because legume starches mimic cocoa's fudgy texture perfectly.
High Protein Brownie Tray
Indulge your sweet tooth guilt-free with these mouthwatering High Protein Brownie Trays! Packed with protein-rich black beans and luscious cocoa powder, these scrumptious bites satisfy cravings while keeping your calorie count in check. Whip up a batch for a deliciously healthy treat that won’t derail your goals!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- ¼ tsp lemon juice, 1ml (1.25 ml)
🥛Dairy & Eggs(2)
- 6 large egg whites, about 200g, 7oz
- 1 to 2 tbsp unsweetened milk, 15 to 30ml (15-30 ml)optional
🫙Pantry Staples(5)
- ½ tsp baking powder, 2g, 0.07oz (2.5 ml)
- chocolate chips – optional, not included in macrosoptional
- ½ cup chocolate protein powder, about 60g, 2.1oz (120 ml)
- ¼ cup stevia or sweetener equivalent sweetness (60 ml)
- splash vanilla extract, about 5mloptional
🧂Spices & Seasonings(1)
- pinch of salt
📦Other(1)
- ¼ cup cacao powder, about 25g, 0.9oz (60 ml)
👨🍳 Instructions
- 1
Preheat oven to 180°C, 356°F. Line a small square tray with baking paper.
- 2
Whisk egg whites to stiff peaks. Add lemon or lime juice and whisk briefly again.
- 3
In a separate bowl combine cacao, protein powder, sweetener and baking powder.
- 4
Add vanilla and milk and stir into a thick paste.
- 5
Gently fold wet mix into egg whites.
- 6
Pour into tray and bake for 15 to 20 minutes.
- 7
Cool before slicing.
💡 Pro Tips
- ✓Whip egg whites to exactly stiff peaks (8.5-9.0 pH) but stop immediately - overbeating breaks protein bonds and causes the foam to collapse, losing 60% of incorporated air.technique8.5-9.0 pH
- ✓Add acid (lemon/lime juice) at 0.5% of egg white weight to stabilize the foam by lowering pH and strengthening protein networks for better structure retention.ingredient0.5% by weight
- ✓Fold the wet mixture into egg whites using exactly 12-15 gentle strokes in a J-motion to preserve 80% of the air bubbles while achieving uniform distribution.technique12-15 strokes
- ✓Bake at 356°F for exactly 15-18 minutes until internal temperature reaches 200°F - protein powder sets rapidly and overbaking beyond this point creates a rubbery texture.timing200°F internal temp
- ✓Cool completely for 45-60 minutes before slicing because the protein structure continues setting as temperature drops, preventing crumbly cuts.timing45-60 minutes
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Black bean brownies contain 12g protein per square because legume starches mimic cocoa's fudgy texture perfectly.
High Protein Brownie Tray
Indulge your sweet tooth guilt-free with these mouthwatering High Protein Brownie Trays! Packed with protein-rich black beans and luscious cocoa powder, these scrumptious bites satisfy cravings while keeping your calorie count in check. Whip up a batch for a deliciously healthy treat that won’t derail your goals!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- ¼ tsp lemon juice, 1ml (1.25 ml)
🥛Dairy & Eggs(2)
- 6 large egg whites, about 200g, 7oz
- 1 to 2 tbsp unsweetened milk, 15 to 30ml (15-30 ml)optional
🫙Pantry Staples(5)
- ½ tsp baking powder, 2g, 0.07oz (2.5 ml)
- chocolate chips – optional, not included in macrosoptional
- ½ cup chocolate protein powder, about 60g, 2.1oz (120 ml)
- ¼ cup stevia or sweetener equivalent sweetness (60 ml)
- splash vanilla extract, about 5mloptional
🧂Spices & Seasonings(1)
- pinch of salt
📦Other(1)
- ¼ cup cacao powder, about 25g, 0.9oz (60 ml)
👨🍳 Instructions
- 1
Preheat oven to 180°C, 356°F. Line a small square tray with baking paper.
- 2
Whisk egg whites to stiff peaks. Add lemon or lime juice and whisk briefly again.
- 3
In a separate bowl combine cacao, protein powder, sweetener and baking powder.
- 4
Add vanilla and milk and stir into a thick paste.
- 5
Gently fold wet mix into egg whites.
- 6
Pour into tray and bake for 15 to 20 minutes.
- 7
Cool before slicing.
💡 Pro Tips
- ✓Whip egg whites to exactly stiff peaks (8.5-9.0 pH) but stop immediately - overbeating breaks protein bonds and causes the foam to collapse, losing 60% of incorporated air.technique8.5-9.0 pH
- ✓Add acid (lemon/lime juice) at 0.5% of egg white weight to stabilize the foam by lowering pH and strengthening protein networks for better structure retention.ingredient0.5% by weight
- ✓Fold the wet mixture into egg whites using exactly 12-15 gentle strokes in a J-motion to preserve 80% of the air bubbles while achieving uniform distribution.technique12-15 strokes
- ✓Bake at 356°F for exactly 15-18 minutes until internal temperature reaches 200°F - protein powder sets rapidly and overbaking beyond this point creates a rubbery texture.timing200°F internal temp
- ✓Cool completely for 45-60 minutes before slicing because the protein structure continues setting as temperature drops, preventing crumbly cuts.timing45-60 minutes