Gluten-free brownies full of protein

Today, the main role will be played by legumes, which, as you know, are a rich source of protein. That's why this recipe will be as macro-friendly as possible, suitable for dinner and (not only) fans of low-carb, high-fat will come into their own here.

What we need for 1 serving:

• 25g cooked chickpeas (weigh raw)
• 25g cooked red beans (weigh raw)
• 15g rice flour
• 15g Dutch cocoa
• 10g vanilla protein
• 10g of chocolate protein, and you can take inspiration from our comparison of the best whey proteins.
• 1 egg - 85g cottage cheese
• 20g peanut butter, which you can buy based on our ranking of the best peanut butters.
• 10g of 85% Lindt chocolate
• Flavdrops or other sweetener

Simple procedure:

Start by cooking the beans and chickpeas (separately). Then put each of the legumes in two different containers and add the other ingredients. Into the container with the chickpeas, which we first remove the skin by hand, we put the egg white and about ½ of the total amount of cottage cheese (43g), then add15g of rice flour and 10g of vanilla protein, then add the sweetener (I recommend vanilla Flavdrops) and mix until smooth.

To the cooked beans include the egg yolk, the rest of the cottage cheese and finally 15g of Dutch cocoa, 10g of chocolate protein and sweetener, also mix until smooth. Next, take the mould you will bake in and preheat your oven to 200°C, you can also use muffin tins for example, it's up to you.

First pour the dark red beanbatter into the tin and bake at 200°C for about 10 minutes, then add 10g of chocolate and 20g of peanutPour the white batter over the chickpea batter and put it back in the oven - bake at 180°C for about 30 minutes - depending on the size and height of the tin.

We wish you a good taste and you can share your recipes on Instagram under #svetfitness!