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Chocolate Hazelnut Black Bean Brownie Bars

In search of a healthy(ish) portable snack, that was easy to make ahead of time, satisfying and enticing, F2C Elite Team member Angela Quick and her boyfriend gained inspiration from Chocolate Covered Katie’s black bean brownie recipe to come up with their own protein packed brownie. It’s a super easy recipe made with simple ingredients that results in limited dishes for clean-up. They find themselves reaching for these post-workout and as mid-day snacks.


  • 1 can black beans (or approximately 1.5 cups)
  • 1 scoop F2C Pharma-Pure Protein powder (I used F2C Chocolate Hazelnut but any Chocolate Flavour is good – use F2C VeganPure Chocolate to make this a vegan recipe)
  • 2 tbsp cocoa powder (high grade)
  • ¼ cup coconut oil
  • ¼ cup pure maple syrup
  • 1 cup quick oats (you can use gluten-free if you prefer)
  • 1 tsp vanilla extract
  • ½ tsp baking powder
  • ½ cup chocolate chips (I use semi-sweet – don’t leave these out)
  • Optional toppings: extra chocolate chips (my preference), walnuts, shredded coconut, pecans, you can get creative…



    1. Preheat the oven to 350-degrees
    2. Grease an 8×8 baking pan (I use a spray on coconut oil) or you can use parchment paper
    3. Drain and rinse the black beans thoroughly
    4. In a high quality food processor combine all the ingredients apart from the chocolate chips. Process until smooth, this takes a few minutes – you want the batter nice and smooth for a better textured brownie

  1. Stir in the chocolate chips
  2. Pour into the 8×8 baking pan
  3. Top with any extras
  4. Bake for ~18-minutes
  5. Let cool
  6. Snack!


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