Bulge-Free Choc Brownies

1 Can of Kidney Beans
3 whole eggs
1 tsp Vanilla extract
300g firm tofu
1/2 cup unsweetened applesauce
1/3 cup Pure Maple syrup
1/2 Cup Cocoa (unsweetened or sweetened)
3/4 cup of Chocolate whey protein powder
1 tsp baking powder

1. Preheat oven to 180deg
2. Puree beans in a food processor. Add the rest of the wet ingredients and blend to combine.
3. In a large bowl, use a fork to mix together the dry ingredients. Add to the wet ingredients and blend until creamy smooth.
4. Pour batter into a greased tray 8x8inch baking dish. Bake for 30 minutes

(You can’t taste the kidney beans don’t worry!)

Thanks Kelly Rennie for the recipe!

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