Melting Heart Protein Brownies
When you look at the ingredients for these melting heart brownies you might do one of two things:
2. You might think me a bozo with a penchant for the bizarre and click away.
I am hoping you go with number one but, if for whatever reason your reaction is more along the lines of the second, well… please give me the benefit of the doubt and give this recipe a shot. I promise it’ll surprise you!
I also want to highlight the fact that, not only are these brownies finger-lickingly delicious, they’re also packed full of fiber, antioxidants, iron, calcium, magnesium, vitamin C, phytonutrients and protein kaPOW! I honestly don’t think you could find a healthier and tastier batch of protein brownies out there. OK… Maybe these brownies would raise their hand and say “what about ME!?” and these ones might stand up and start coughing violently to attract your attention… but that’s it.
Back to the brownies though: A big THANK YOU to you guys for choosing this recipe in this month’s game of Pick the Next Recipe on Facebook. Without you, these brownies would never have been born! So thank you for motivating me to create this awesome recipe:
1 can Chickpeas (1 can = 260g, see Note 1 for subs)
3/8 cup Coconut Sugar (see Note 2 for subs)
1/4 cup Pea Protein Powder
3/8 cup Cocoa Powder
3/8 cup Liquid Egg Whites
2 small Beets (see Note 3 for subs)
1 tbsp Stevia Drops (optional but lovely)
8 squares Unsweetened Dark Chocolate (85%)
1. Blend all your ingredients together. Pour into a small (ideally silicone) brownie pan. If you want to make a larger batch of brownies, just duplicate the ingredients above.
2. Bake at 175 C (335 F) for about 20 minutes or until, when poked with a toothpick, your toothpick comes out clean.
3. Once they’re out of the oven, slice them into squares and STAB THEM with a square or two of dark chocolate. The chocolate will ‘melt on impact’ creating a melting heart! This method is the easiest way, I think, to end up with a melting chocolate heart. It sounds a bit like cheating since molten chocolate cakes, for example, require you to bake a very special (and butter-packed) chocolate batter and remove it from the oven just at the right time so that the chocolate oozes out. I just figured, why bother with that when you can just stab the cake – or brownie – with dark chocolate? Lazy, I know. But hey.
4. Feel free to add some nut butter on top if you want to kick your brownies up a further notch. You don’t HAVE to do it but if you do, well… fwa fwa fwaaaa!
1. If you’d like to substitute the chickpeas in the recipe, you absolutely can by using cooked (and unsalted) black beans or cooked (and unsalted) adzuki beans. Both will work wonderfully.
2. I am a really big fan of granulated coconut nectar (this stuff), a kind of coconut sugar. I like it even though it IS pretty much a simple carbohydrate. I like it because it’s completely natural though – there’s nothing artificial about it. It also has a pretty low Glycemic Index (compared to actual sugar). If, however, you want to make your brownies lower in carbs, you can substitute the coconut sugar for another sweetener. Here, I’d say you should use granulated stevia. Something like truvia would do the job. Alterntively, you could use this Surkin stuff. Just note that it does contain erythtritol and erythritol makes a lot of people really bloated.
3. If you absolutely LOATHE beets, feel free to substitute them with cooked sweet potato or 2-3 big tablespoons of peanut butter. Obviously your macros will completely change by this substitution but hey, something’s gotta give, right?