Jenny RD’s Kitchen—Black Bean Avocado Chocolate Chip Fudge Brownies

Jenny RD’s Kitchen: Black Bean Avocado Chocolate Chip Fudge Brownies

Black Bean Avocado Chocolate Chip Fudge Brownies Ingredients:

Note: Makes 12 Brownies

 

  • 1, 15 oz can of black beans, rinsed and drained
  • 1 large egg
  • 2 large egg whites
  • ½ of a large extra ripe avocado
  • 1 teaspoon coconut or olive oil
  • 2/3 cup unsweetened cocoa powder
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 teaspoons pure vanilla extract
  • ½ cup dark brown sugar
  • 1/3 cup dark chocolate chips, plus 2 tablespoons for topping

 

Black Bean Avocado Chocolate Chip Fudge Brownies Directions:

  1. Preheat oven to 350 degrees F. Grease a 8×8 inch baking pan.
  2. Place all ingredients besides chocolate chips into blender or food processor. Process or puree until ingredients form a smooth batter. If the batter is WAY too thick and won’t process then add in a teaspoon or two of water. This batter needs to be very thick in order to produce fudgy brownies. Add in 1/3 cup chocolate chips and fold into batter.
  3. Pour batter into prepared pan, sprinkle with 2 tablespoons of remaining chocolate chips. You can also fold in nuts or swirl in peanut butter. Bake for 25-35 minutes or until knife inserted in center comes out somewhat clean and top of the brownies begin to crack.
  4. Cool pan completely on wire rack then cut into 12 delicious squares.

 

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Jenny RD’s Kitchen: PB Chocolate Chip Zucchini Protein Muffins

Jenny RD’s Kitchen: PB Chocolate Chip Zucchini Protein Muffins

PB Chocolate Chip Zucchini Protein Muffins Ingredients:

Note: Makes 12 muffins

  • 1 ½ – 2 cups shredded zucchini
  • 3/4 cup all natural creamy peanut butter
  • 2-4 Tbsp pure maple syrup
  • 2 large eggs, slightly beaten
  • ½ tsp vanilla extract
  • ~½  cup of protein powder of choice
  • 1tsp baking soda
  • ½ tsp cinnamon
  • ½ cup dark chocolate chips

 

PB Chocolate Chip Zucchini Protein Muffins Directions:

 

  1. Preheat oven to 350 degrees F. Spray a regular muffin tin with non-stick cooking spray.
  2.  In a large bowl, mix shredded zucchini, peanut butter, maple syrup, eggs and vanilla with whisk until well combined and creamy. Stir in protein powder, baking soda and cinnamon. Mix until just combined then fold in the chocolate chips.
  3.  Fill each muffin tin 3/4 full. Bake for 18-20 minutes or until a toothpick comes out clean. The muffins should develop a nice brown crust
  4. Remove each muffin from oven and transfer pan to a wire rack to cool for 15 minutes. Once cool enough, remove bread from pan and transfer to wire rack to cool completely.

 

 

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