COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

High protein brownies

Brownies high in protein with kidney beans, almonds and pistachios

12 slices

Easy 40 Minutes

Ingredients

Ingredients

For the recipe  High protein brownies

Cake:

250 g Kidney Beans (Canned)
2 Medium Eggs
160 g Erythritol (Sweetener)
Salt
50 g Dr. Oetker Fine Dark Cocoa Powder
tsp Dr. Oetker Baking Powder
50 g Ground Almonds
100 ml Oat Milk
50 g Soya Flour

Glaze:

75 g Dr. Oetker 72% Extra Dark Chocolate
10 g Coconut Oil (Liquid)

Topping:

8 g Chopped Almonds (1 tbsp)
8 g Pistachios (1 tbsp)

preparation

Preparation

1

For the cake

Preheat the oven (top/bottom heat: 160 °C). Cover the baking tin with greaseproof paper. Drain the kidney beans and puree into a fine mix with the eggs in a bowl. Add the rest of the ingredients and whisk smooth using the whisk attachment on the hand mixer. Add the mass to the tin and bake in the centre of the oven for approx. 45 minutes, then set aside to cool and remove the greaseproof paper. 

recipe.preparation.top.bottom.heat 160 °C

2

For the glaze & topping

Chop the Extra Dark Chocolate and melt together with the coconut oil over a water bath. Spread the glaze over the cake, sprinkle with almonds and pistachios and set aside to cool for approx. 15 minutes. Slice the brownie into 12 portions and serve. 

Nutritional Information for the recipe High protein brownies

Per Serving Per 100 g / ml
Energy 435 kJ
104 kcal
1285 kJ
307 kcal
Fat 8.11 g 23.86 g
Carbohydrate 3.42 g 10.07 g
Protein 3.73 g 10.98 g