How many times have you tried recipes for healthy brownies only for them to taste like black beans? There's only so much you can do to try and mask the taste but you still want high protein, gluten free brownies, so what are you to do? 
The answer is these delicious chocolate espresso brownies! Instead of black beans we use garbanzo bean flour which has a milder flavor that adapts well to the chocolate and espresso. Enjoy these high protein, energizing, and gluten free brownies!
Protein Chocolate Espresso Brownies
Ingredients:
1/2 cup Garbanzo Bean Flour
2 scoops VPX Vanilla Syngex Protein
1 cup stevia
3 Tbs cocoa powder
3 egg whites
1 tbs VPX ThinFat
1 tsp instant espresso
1/3 cup unsweetened applesauce
Directions:
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Pre-heat oven to 350°
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Spray cake pan
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Mix all dry ingredients in a bowl and fold together with a spatula
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Mix in the egg whites and mix well with a spatula
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Add VPX ThinFat and unsweetened apple sauce
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Mix all ingredients until batter is completely well blended
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Pour the brownie batter into the prepared pan
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Bake for 15 minutes until the surface is slightly crispy and the center is set. A toothpick should come out clean when inserted into the middle. Error on the side of taking them out early as over cooking can make them dry.
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Remove pan from the oven and allow to cool before cutting and serving
Servings: 8
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Nutrition Facts
Serving size: 1/8 of a recipe (2.7 ounces)
This is a guest post by Mike Metzger (@Muscle_Chef on Instagram).
