ROCKY ROAD PROTEIN BROWNIES (VEGAN)

June 07, 2022

I *almost* didn’t share these Rocky Road Protein Brownies because the kids were screaming in the background and I didn’t take very good pictures. But then I realized these are a gift to the world, and you need them (just as much as I did after all that screaming)! These vegan brownies are healthy, easy, and husband- and kid-approved. Not to mention, high in fiber and protein, while being low in carbs and sugar 😉

Did you know? Beans are a great source of fiber and protein and can replace flour in a lot of recipes (granted, you have to reduce the amount of liquid proportionately). You can’t even taste them in these brownies!

Wet ingredients

For this recipe, I used black beans, but white beans or cannellini beans would also work. Cannellini beans are my favorite for their velvety texture and neutral flavor.

I blended the beans together with almond milk, brewed coffee (can sub more milk), creamy almond butter and vanilla extract. You can honestly use any non-dairy milk you like, and any nut or seed butter you prefer (cashew butter, peanut butter, sesame seed butter, or sunflower seed butter). Just keep in mind the flavor will come through in the brownies!

Dry ingredients

For the dry ingredients, I used chocolate vegan protein powder, unsweetened cocoa powder, calorie-free sweetener, and baking soda.

The protein powder I use and recommend is LIV Body Lean Vegan Protein. It's free of artificial ingredients, has a great amino acid profile, tastes good, and has added organic superfoods and probiotics. You can use my code NOEXCUSES for 20% off all LIV Body Products! You can *try* whey or casein in this recipe, but may need to reduce the amount of liquid to get a thick, spreadable batter.

The calorie-free sweetener I prefer is Pyure Organic Stevia Blend, a natural blend of stevia and erythritol that’s twice as sweet as sugar. You can substitute twice as much baking stevia, monk fruit sweetener, granulated erythritol, or sugar if preferred. 

Optional ingredients

Five minutes before the end of the baking time, I sprinkled my brownies with mini vegan marshmallows, dairy-free dark chocolate chips, and slivered almonds. You can also use chopped walnuts or peanuts!

Here is the printable recipe for these vegan Rocky Road Protein Brownies. I hope you’ll rate and comment below if you try them 🙂

This post contains affiliate link and is sponsored by LIV Body.

Rocky Road Protein Brownies (Vegan)

Rated 5.0 stars by 1 users

• Share on Twitter
• Share on Facebook
• Share on Pinterest
• Share on Whatsapp

Category

Dessert

Servings

9

Prep Time

15 minutes

Cook Time

30 minutes

Calories

153

These vegan Rocky Road Protein Brownies are loaded with marshmallows, chocolate chunks and sliced almonds! They're high in protein and fiber, but low in carbs and sugar. These brownies are also gluten-free, dairy-free and vegan.

Ingredients

• 1 1/2 cup (225g) black or cannellini beans,* rinsed well

• 1/2 cup unsweetened almond milk*

• 1/4 cup brewed coffee* (or more milk)

• 1/4 cup creamy almond butter* (or nut/seed butter of choice)

• 1 tsp. pure vanilla extract

• 1/2 cup (60g) vegan protein powder* (I used LIV Body Lean Vegan Protein in Chocolate Mocha flavor, code NOEXCUSES for 20% off)

• 6 tbsp. unsweetened cocoa powder

• 6 tbsp. calorie-free sweetener* (I used one that's twice as sweet as sugar)

• 1/2 tsp. baking soda

Toppings:

• 1/4 cup vegan mini marshmallows (or cut up larger marshmallows)

• 2 tbsp. dark chocolate chips*

• 2 tbsp. sliced almonds*

*See blog above for more substitutions.

Directions

1. Preheat oven to 350 degrees F.

2. Drain and rinse beans well.

3. Blend beans together with remaining wet ingredients (through vanilla) until smooth.

4. Add dry ingredients (through baking soda) and mix until a thick batter is formed.

5. Spread batter over the bottom of an 7″x5″ baking dish coated with cooking spray (double this recipe if using an 8″x8″).

6. Bake in preheated oven for 25-30 minutes until set in the center but a toothpick or knife inserted comes out dirty.

7. Sprinkle toppings over brownies and return to the oven for 5 minutes.

8. Cut into eight servings and enjoy! Leftovers will keep in an airtight container in the fridge at least one week.

Recipe Note

Calories (per serving, minus optionals): 131kcal, Fat: 5.3g, Sat fat: 0.6g, Carbs: 13g, Fiber: 5g, Sugar: 1g, Protein: 10g, Sodium: 136mg

Calories (per serving, including optionals): 153kcal, Fat: 6.6g, Sat fat: 0.8g, Carbs: 15g, Fiber: 6g, Sugar: 3g, Protein: 11g, Sodium: 137mg

---

Also in Blog

SUMMER BERRY CHICKEN SALAD

August 23, 2024

Summer is for sitting poolside, road tripping, and fresh salads – like this Summer Berry Chicken Salad! This luscious salad has heaps of fresh organic baby spinach, organic blueberries and strawberries, goat cheese, chopped walnuts, and naturally raised chicken, drizzled with homemade poppyseed vinaigrette!

View full article →

SOUTHWEST CHICKEN LETTUCE WRAPS

August 13, 2024

If you’re looking for a fresh, flavorful meal the whole family can enjoy, look no further! These Southwest Chicken Lettuce Wraps are brimming with ground fajita chicken, diced tomatoes, corn, black beans, and creamy avocado. The pictures definitely don’t do justice to how tasty these were! Great for a lunch meal prep.

View full article →

S'MORES PROTEIN PANCAKES (DAIRY FREE)

August 01, 2024

The kids go back to school in two weeks but I am holding onto summer! These S'mores Protein Pancakes make a sweet, summery breakfast with melty chocolate, marshmallow, and crushed graham cracker on top. Bonus - these flapjacks are gluten free, dairy free, and high in protein!

View full article →