Melting Heart Protein Brownies

Melting Heart Protein Brownies

When you look at the ingredients for these melting heart brownies you might do one of two things:

INGREDIENTS1. You might start furiously salivating while thinking me a wizard for having conjured up a batch of brownies that are decadent as well as good for you.

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!

anna swardTo begin with, I want to say that these brownies are open to several ingredient variations. I’ve delineated them all in the Notes part of this post.

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.

Melting Heart Protein Brownies

Screen Shot 2015-01-18 at 16.18.15Melting Heart Protein BrowniesIngredients

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, 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.

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?

Melting Heart Protein Brownies

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