Guilt-Free Bourbon-Pecan Protein Brownies [Vegan, Gluten-Free, Higher Protein, Lower Fat]
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1canborlotti or butter beans(drained and rinsed)
1cuppecans(roast lightly before using)
1cupmedjool dates(soaked for at least an hour to soften)
1/2cupground almonds(or macadamias)
1/4cuptapioca flour (starch)(or arrowroot as it is known)
1/3cupchocolate protein powder(I use Vital Greens Vanilla Bean flavour - pea protein has a smoother texture))
handfulpecans, extra(for decorating)
Preheat an oven to 180C. Grease and line a small brownie tin with baking paper (extending up the sides of the tin).
In a food processor, blitz pecans and olive oil until very smooth (may have to scrape down the sides in intervals). Add in the borlotti beans, dates, 1/4 cup water and bourbon and process to a smooth paste.
Pour pecan mixture into the remaining ingredients (except for the extra pecans) and stir until smooth.
Pour batter into the prepared tin, smoothing the surface with the back of a wet spoon. Lightly press the extra pecans slightly apart on the top of the unbaked brownie. Bake for 25-30 minutes (you may need to cover with foil for the last 10 minutes so the pecans on the top don't burn). Allow to cool completely in the tin. Separate the brownie from the sides of the tin using a butterknife, then carefully Invert the cooked brownie on a wire-rack, then flip up again (so the top is back facing you).
Melt all the ingredients in a saucepan over a low heat until melted then bring mixture to a boil. Take mixture off heat and allow to sit for a few minutes until thickened slightly. Brush the glaze over the tops of the pecans. At this stage either refridgerate brownie slice until firm, or place brownie under a high heat griller/broiler in the oven for a few minutes to crispen the top with the glaze.