• 15- oz. can black beans, drained and rinsed
  • 2 flax eggs (2 TBS flaxseed + 6TBS filtered water)
  • ¼ cup applesauce
  • 1/4 cup raw cacao powder
  • ½ cup Orgain Chocolate Protein Powder
  • heaping 1/2 cup organic coconut sugar
  • 1 tsp baking powder

Serves 12


Serves 12

  1. Preheat oven to 350 degrees F and line a baking pan with parchment paper.
  2. Prepare flax egg by combining flax and water in a food processor or high-speed blender and allow to rest for a few minutes to gel.
  3. Add remaining ingredients and pure, scraping down the sides as needed, until you have a smooth batter.
  4. Distribute the batter in an even layer in the parchment lined baking pan and bake for 25-30 minutes, until the top is dry and starting to crack.
  5. Remove from the oven and allow to cool for at least 30 minutes before serving. It’ll seem gooey at first but will firm up outside the oven.
  6. Store leftovers in the freezer for up to one week and freeze for long term storage.

More Information

Allergen-free brownies made vegan, gluten free, grain free, and oil free! These are a great bake sale or every day lunch option.