I've been tweaking my recipe and technique. These are very fudgy and tasty!

Protein Brownies
16 servings

100 grams prunes
237 grams beans, Eden Organic Black Soybeans (1 can drained and rinsed)
2 tsp vanilla
2 each eggs, large, room temperature
113 grams chocolate, Baker’s 66% Bittersweet Baking Bar (1 bar)
124 grams protein powder Syntrax Matrix Perfect Chocolate (4 scoops)
1 packet coffee, Copper Moon Instant Vanilla Probiotic
6 grams baking powder (a little more than a teaspoon)

Move oven rack close to the bottom. Preheat to 350 degrees F. Line an 8” x 8” pan with foil and grease lightly.

In a food processor, process prunes until they start to break down. Add the eggs one at a time and blend well until mixture starts to become lighter in color and fluffier (1-2 minutes). Add vanilla and beans and continue to process on low speed while completing the remaining steps.

Break chocolate bar into pieces and microwave in 30 second intervals until melted. Allow to cool slightly while completing the next step.

Combine remaining dry ingredients in a bowl.

While processor is running, add melted chocolate to the wet mixture. Stop processor and scrape down sides. Re-start the processor on a low speed and add the dry ingredients a spoon at a time allowing to combine. Once all dry ingredients are added, scrape sides again, then blend for about 30 more seconds on high.

Spread evenly into pan. Wet or grease spatula slightly to aid in spreading. Cover with foil. Reduce oven temperature to 325 degrees F. Bake for 20-25 minutes. Remove from oven, take off cover foil, and allow to cool before cutting.

Refrigerate in airtight container. Tastiest when they’ve been allowed to rest in the refrigerator several hours or overnight.

Add-Ins (optional)
56 grams chocolate, Nestle Semi-Sweet Mini Chips
56 grams walnuts, chopped (best if sprinkled on top)
Spices add up to 3 tsp of cinnamon, cloves, pumpkin pie spice, cardamom, chile powder, etc.

Notes
Fruit: Other moist, dried fruit can be substituted for the prunes—dates, apricots, etc.—at the same amounts. I find that dates, unless you can find fresh Medjool, make the mixture drier and you may need to soak them in hot water before starting and reduce cooking time. Apricots give a bit more fruitiness.

Coffee: The instant coffee can be skipped but it does help enhance the chocolate flavor.

Beans: Any other canned bean can be substituted. No salt added versions will give the best result. Soybeans have a higher protein to carbohydrate ratio.

Chocolate: Anything less than 65% cacao will negatively impact the intensity of the chocolate. Higher cacao levels may require the addition of some sweetener.

Serving Suggestion: Heat in microwave, with a smear of peanut butter, for 10-20 seconds

Nutritional Breakdown (1/16 of recipe as written; no add-ins)
Calories: 127
Fat: 5 grams
Carbohydrates: 12 grams
Fiber: 3 grams
Sugar: 7 grams
Protein: 9 grams

Nutritional Breakdown (1/9 of recipe as written; no add-ins)
Calories: 225
Fat: 9 grams
Carbohydrates: 21 grams
Fiber: 5 grams
Sugar: 12 grams
Protein: 15 grams