Lately my Instagram is **blowing up** with black bean brownies, and they are DELICIOUS!
Unfortunately for me, I can’t do dairy, and have a sensitivity to brownies (I get really bloated :'( ), but I LOOOOOOVE brownies, so I set out to create a similar recipe using a low carb alternative; butternut squash!
To be honest, I was actually surprised at how tasty and moist these turned out after my first attempt!
And the nutrient information is really great too, you could have 2 if you wanted 😛
220g roasted butternut squash
4 tbsp (or 130g) egg whites
50g XPN Iso-Xtrem vanilla protein powder
30g Cocoa Camino cocoa powder
40g coconut flour
1 tbsp maple syrup
30g Enjoy Life Chocolate chips (melted)
1/4 tsp baking soda
1/4 tsp baking powder
1. Cut butternut squash in half, roast in over at 350 for 25-30 minutes (until soft). Let cool, remove seeds and skin.
2. Melt chocolate chips (can use double broiler or melt in microwave, 30 seconds, then stir, until melted.
3. Add all ingredients into a food processor, pulse until well blended.
4. Cook in oven at 350 for 15-20 minutes, until toothpick comes out clean.
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