Double Chocolate Protein Brownies (Vegan)
[At the Protein Pow Cafe – a place of fantasy that will, at some point in the future, come to life]
“Would you like a protein muffin, cake, or brownie with your coffee?”
“Yes, please. Can I have a Double Chocolate Protein Brownie?”
“Sure thing! Let me grab that for you.”
I pick up my brownie, pay, and move to the side of the counter to wait for my drink.
“SWARD! ANNA SWARD!”
After picking up my double espresso, I look around me for a table. There’s one right by the window, below the Protein Pow sign. I place my things on the side of the chair, my coffee and brownie on the table, take my laptop out of my bag, and I start typing:
Here’s the recipe for these all-too-real – and reeeally delicious – protein brownies! I’ve included a number of ingredient variations at the bottom of this post. Please check them out so you can play around with the recipe too.
1/2 cup Ground Almonds
3 tbsp Peanut Butter (or almond/cashew)
3/4 cup Cocoa Powder
1/4 cup Pea Protein Powder
1 can Black canned beans (drained, unsalted)
1 tbsp Stevia flavor drops (optional but nice)
2 Beets (cooked/boiled)
1/4 cup Coconut Sugar
1/4 cup Agave Syrup (Or another sweetener)
2 squares Unsweetened Dark Chocolate (optional, but recommended)
1. Using a blender or food processor, mix all your ingredients together (except for the chocolate squares) until you get a smooth batter.
2. Pour the batter into a medium silicone Double Chocolate Protein Brownie pan.
3. Bake at 160 C (320 F) for around 45 minutes or until when poked with a knife, your knifee comes out almost clean. Now, I say ‘almost clean’ because you want to leave the center a bit fudgy when you take them out. That’s because, as the brownies cool, the center becomes really nice and fudgy.
4. As SOON as the brownies are out of the oven, ‘massage’ them on top with 2 squares of melted chocolate to form a chocolate coating on top. This, like I said above, is optional but it’s great for adding an additional layer of chocolate to the brownies.
5. Allow them to cool overnight before slicing into squares and eating.
1. If you want to sub the black beans, you COULD use kidney beans (just make sure they’re cooked and unsalted). Kidney beans will make your brownies denser as, gram for gram, they contain more fiber than black beans.
2. If you want to sub the coconut sugar, you can use granulated stevia or just ditch it and use more of the sweetening syrup. I do recommend you use the coconut sugar though – it’s GREAT for baking and gives the brownies a better texture.
3. Consider adding some chopped walnuts to your batter before baking. Or, better yet, pecans. They’ll add a great ‘crunch’ to the brownies and a great additional flavor dimension.
4. If you want to sub the unflavored pea protein powder, I recommend you use either chocolate pea protein powder, chocolate rice protein powder or chocolate casein. Just know that, if you use casein, your brownies will be a bit… less fudgy.
5. If you are into coffee + chocolate desserts, add a tsp or two of powdered espresso to the mix before baking.
6. Consider burying chunks of dark chocolate into the brownies when they come out of the oven. The chocolate chunks will melt as soon as they’re buried inside the brownies, upping thus the brownies’ ‘chocolateyness’.