Chocolate brownies

Let me start by saying I have a massive sweet tooth.

If its sweet I’ll eat it. So you can imagine I prefer to find and make things that are sweet, but also OK on the health front and not packed full of sugar, that I can have regularly to keep my sweet cravings happy.

I’ve tried a few protein powder recipes before, like mug cakes and pancakes but a lot have ended up with a weird rubbery texture (Protein balls on the other hand though, I have them sussed!). I’ve also looked at a variety of the raw/vegan recipes but found they were full of coconut oil and nuts so the calorie count added up super quick.

This is a protein/vegan/traditional brownie hybrid. I’ve combined a few bits of all of them but winged it a little by using my own ingredients and measurement preferences.

This makes a decent amount so if you’re baking for one I’d recommend halving the recipe 🙂

INGREDIENTS

• 1 1/2 cup coconut flour

• 1 cup chocolate protein powder

• 1/2 cup cacao powder

• 1 tsp baking powder

• 2 cups almond milk

• 1/2 cup coconut oil

• 1/2 cup honey

• 2 tsp vanilla

• a few chocolate chips/almonds/walnuts etc for toppings

Method

Step 1

Mix all dry ingredients together in a bowl.

Step 2

Combine wet ingredients together in a separate bowl and then mix together. Mix will appear quite dry and crumbly unlike traditional brownie mixes. This is due to the coconut flour which is particularly absorbent. You can add more milk if required or if you’d like a softer brownie.

Step 3

Pour mix into a lined tray and press down to the edges, top with any nuts etc

Step 4

Place into pre-heated oven at 180degrees for approx 20 minutes or until a skewer comes out clean.

Optional ( but recommended!) – melt a small amount of chocolate chips, I used about 10, and drizzle over the top. Leave to cool and slice.