Fudgey Gluten-Free High-Protein Brownies

MMMMM Who doesn’t love brownies?

Are you a chocoholic like me? These brownies are my go-to! These are made healthier by using black beans for added protein and fiber (I swear you can’t taste them!)These are gooey, fudgey, and SO easy to make. The protein and fiber in these brownies help keep you fuller, for longer, and helps to prevent you from those no-fun sugar crashes.

These ooey gooey brownies still taste decadent and chocolatey, but have a little bit of nutrition thrown in there as well!

What makes these brownies higher in protein?

1) eggs 2) black beans 3) tigernut flour 4) protein powder

These four ingredients combined make a protein powerhouse in each bite! Regular store-bought brownies are typically devoid of any protein besides the eggs added to the mixture and optional milk (which combined with all the other ingredients becomes such a minimal amount per bite of brownie).

Each of these delicious bites are full of fiber, flavor, protein, and are the perfect snack or dessert!


Fudgey Gluten-Free High-Protein Brownies


  • 1 can low-sodium black beans, rinsed and drained
  • 1/4 cup tigernut flour (or alternative flour such as quinoa flour, almond flour, or oat flour)
  • 2 TBSP raw cacao powder
  • 1/2 cup unsweetened applesauce
  • 1 scoop chocolate protein powder of choice (Nutrition facts based off Orgain brand)
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 2/3 cup dark chocolate chips
  • 1 TBSP coconut oil, melted (optional if batter too dry)
  • dash of cayenne powder (optional for Mexican spice brownies)
  • additional stevia, maple syrup, or date syrup for additional sweetness if desired (optional)


  1. Preheat oven to 350 degrees F.
  2. Grease 8×8 baking dish and set aside.
  3. Add all ingredients except for 1/2 of the chocolate chips to food processor and blend on high until smooth batter is formed.
  4. Pour batter into baking dish and sprinkle additional chocolate chips on top.
  5. Bake for 30-35 minutes or until toothpick comes out clean.
  6. Enjoy!


  • Serving Size: 1/16 of recipe
  • Calories: 90
  • Sugar: 4
  • Fat: 5
  • Fiber: 2
  • Protein: 3

Need a vegan option?

Switch out the chocolate chips for vegan chocolate chips, and make sure you use a vegan protein powder . Also, replace the eggs with flax eggs – mix 3 TBSP freshly ground flax with 9 TBSP water. Let sit in the refrigerator to thicken up for a minimum of 15 minutes and up to one hour for thickest consistency. Easy peasy! I have yet to make these with 100% vegan ingredients so I cannot testify to how they turn out, but only switching out those few things shouldn’t affect the recipe too much.

Alright, I’m going to go grab one of these because my mouth is drooling even just looking at these photos again!

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