For me, protein brownies represent the perfect pre-workout snack, especially alongside a cup of coffee. They not only deliver a macro-friendly shot of protein nommage, they also come packed with secret veg (secret in the sense that you can’t really taste it) so nutritionally-speaking they’re a powerhouse too.
What I like to do is make a big batch of them on Sunday to enjoy the rest of the week. These brownies are really dark chocolatey and kind of bittersweet because I like them that way but you are welcome to adapt the recipe to cater to your tastebuds – and fit your macros. I added a couple of notes below to point you in the right direction. Enjoy!
1/2 cup organic cocoa powder
1 cup of liquid egg whites
1/2 cup of whey protein (unflavoured or chocolate)
1/2 cup of coconut sugar (see Note 1 below for some pointers on making a lower-carb and/or a sweeter version)
2 small or one medium/large cooked sweet potato (170g in total)
2 cooked beets (200g total)
2. Pour the mix into a 9-inch baking pan, ideally a silicone one.
4. Allow the brownies to cool completely before removing from the pan and slicing.
5. Consider topping with some nut butter – or melted dark chocolate for more of a chocolate shot of kaPOW!
Macros per brownie (out of 10 squares): 111kcals, 9g protein, 14g carbs (out of which 3g is fiber so net carbs = 11g) and 2g fat!
Note: If you’d like to substitute the coconut sugar for a lower carb sweetener, go ahead and use granulated stevia. Just make sure that your batter is sweet enough and, if it isn’t, add more of the stevia or your sweetener of choice.
PS: If you’re tempted to eat some of the batter before baking, like yours truly always does, go for it. There’s no shame in licking the bowl. Or spoon. Or spatula. Or your (disconnected) blender.