Espresso Protein Fudge Brownies


  • 300g Black Beans
  • 100g Maple Syrup
  • 40g Coconut Oil
  • 30g Cocoa Powder
  • 50g Smart Whey
  • 10g Sweetener
  • 1.5 tbsp Baking Powder
  • 0.25 tsp Salt
  • 85g Bar of Seed and Bean Espresso Dark Chocolate chopped
  • Optional: 10g Chocolate Coated Coffee Beans to top


  • Grease / line an 8" tin and put it in the over at 175ºC.
  • Drain and thoroughly rinse the black beans and add to a food processor with the maple syrup, coconut oil and vanilla extract. Blend until smooth.
  • Add in the baking powder, salt, sweetener and cocoa powder and blend.
  • Slowly add the whey whilst blending.
  • Mix in the chopped dark chocolate.
  • Add the brownie mix to the pre-heated tin and top with chocolate coffee beans if you wish.
  • Bake for 20 minutes.
  • Allow to cool until room temperature, then cut into desired sizes.


Thank you so much to Adam (@adamacros) for this recipe.