Gluten Free Chocolate Fudge Brownie

  • Total Time

    • Prep Time

    • Bake Time

  • Serves


  • Skill Level

  • Dietary Needs

    • Gluten free
    • Reduced sugar
    • Vegetarian
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Reflex Nutrition athlete and talented protein chef, Gauri Chopra, has shared her ultimate clean cheat recipe with us - an indulgent chocolate fudge brownies with peanut butter frosting. Made from natural ingredients, they brownies are flour-less, gluten-free, refined sugar-free and free from any artificial ingredients or flavourings. 

Since these brownies are high in protein, healthy fats and fibre, they work in perfect harmony to keep you fuller for longer as well as keeping blood sugar levels stable to ensure you get a good prolonged energy supply. Reflex Nutrition products can be purchased here.


  1. Preheat your oven to 180°C (Gas Mark 4)

  2. Blitz all of the ingredients for the brownie in a food processor until is has reached a smooth consistency (you may need to scrape down the sides in between).

    • 200g Black Beans (Drained, Rinsed)
    • 2 Eggs (Free Range, Large)
    • 60g Pure Maple Syrup
    • 35g Extra Virgin Organic Coconut Oil
    • 15g Cocoa Powder
    • 1 tsp Vanilla Extract (We Like Nielsen Massey)
    • 1 tsp Gluten Free Baking Powder
    • Pinch Sea Salt
  3. Pour the batter into a 6″ square baking tin lined with a little coconut oil on some greaseproof paper and gently tap/shake to ensure the batter is spread evenly

  4. Before placing it in the oven, make your ‘frosting’ by heating the almond milk and peanut butter together in the microwave on a low heat for 60-90 seconds. Once this has been stirred and combined, mix in your whey.

    • 2 tbsp Crunchy Peanut Butter (we like Proper Nutty)
    • 50ml Unsweetened Almond Milk
    • 1 scoop Reflex Nutrition Chocolate Peanut Instant whey Pro
  5. Place the brownie tin in the middle shelf of the oven for approximately 15 minutes (or until the top looks like it is just about to start cooking through). Then take it out and smear on your protein peanut butter frosting before placing it back in the oven to cook for a further 15 minutes.

  6. You should know that the brownie is cooked when it springs back a little when touched.

  7. Holding the grease-proof paper, remove the brownie from the tin, then very carefully peel down the sides of the paper. Cut the brownie into 12 pieces then use a spatula to carefully transfer the pieces onto a plate or cooling wrack.

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