I made these brownies to take with me to a pre-fire party a couple of years ago and I thought to re-post them now because it’s the 5th of November and this recipe is BLAZING good. I remember when I first made these brownies, I was going to throw one of them into the fire (here’s evidence) but then I changed my mind and I ate it.
If you are wondering what’s going on here, let me explain:
Every year on the 5th of November, the otherwise sleepy little town where I live transforms itself into one massive fire party. The date is marked on everyone’s calendar as Bonfire Night or Guy Fawkes (who many of you outside of the UK will know from the movie ‘V from Vendetta’) Night and it’s a night when hundreds of people descend upon Lewes to watch members of different Bonfire societies parade the streets dressed up as all sorts of ornate characters (e.g. medieval and victorian era folk, gladiators, pirates, zulus, nuns, priests, king and queens, aliens, devils, etc.) as they drum, sing, carry with them torches, wheelbarrows of fire, and effigies of in/famous people who are later set to burn. And then, at the end of the night, BOOM BOOM BAAAAM! dozens of fireworks go off in and around the many fires that burn – and burn big! – throughout the town. It’s quite a spectacle and its history is absolutely riveting (read more about it here and here.) To celebrate the occasion, I made these protein brownies a couple of years back and since then, I make them every year!
1/4 cup cocoa powder
1 cup cartoned coconut milk (or any other milk)
1/4 cup coconut flour
2 big cooked beets
1/2 cup liquid egg whites
1/2 cup chocolate vegan protein powder (I can seriously not recommend this enough; it’s delicious and bakes beautifully)
1 teaspoon baking soda (aka bicarbonate of soda)
1. Blend all ingredients together.
2. Bake in a small (6-9″) brownie pan at 160 C (320 F) for about about an hour or until, when stabbed with a knife, your knife comes out clean.
Macros per Serving (out of 24):
The brownies ended up really moist (you can tell by looking at the pics) and almost fudgy in texture. That’s because, if you notice the ingredients, most of their body came from the vegan protein powder and the coconut flour. What this meant is that they were super dense. If, for whatever reason, you don’t have or want to get vegan protein powder, I recommend you make them with either chocolate pea protein powder or casein. You can also add some ground almonds to the mix to make them even denser (and, of course, almondy).
Once the brownies were done, I sliced the whole batch into twenty four squares before placing them all in a tupperware to carry with me to the partay (here they are in all their glory).
Afterwards, when we walked over to the biggest fire in town, I took a brownie with me to throw in the fire (for symbolic Pow reasons, you know…) but I didn’t in the end because a. what’s the point of throwing it in and b. it was FAR too good to burn.