Protein Brownies
I'm not a fan of baking with protein powder, for the record. The "Shakeology Cookies" I made this time last year tasted odd and sharply fake-sweet. The stevia and other low-calorie sweeteners in most protein powders just don't set well with me either raw (by themselves) or baked. These brownies are good, in theory, when you're looking for a substantial but sweet snack, and the texture became almost cheesecake-like. I haven't been impressed with the vanilla blended Sun Warrior protein powder, and it's still pretty gross in brownie form, too. So use whatever protein powder, preferably chocolate, that you already like. Since I used vanilla powder, the brownies were not as chocolate-coloured as they could be.
The amount of water you add to your blender/food processor depends on how hygroscopic your protein powder is. I added almost 1 1/2 cups of water, which meant I had to bake the brownies longer for them to set. Judge based on your protein powder and how the batter thickens in the assembly process. The batter should be thick like stiff muffin batter, not like solid cream cheese.
Protein Brownies
Inspired by: Ripped Recipes
1 cup pumpkin puree
1/3 cup unsalted, unsweetened almond butter (the oily, runny kind)
1 - 1 1/2 cups water
1 cup protein powder (vanilla or chocolate or whatever strikes your fancy)
4 tablespoons cocoa powder (use 2 tablespoons if you're using chocolate protein powder)
2 tablespoons coconut sugar
1/8 teaspoon sea salt
scant 1/4 cup mini chocolate chips
Preheat the oven to 350 degrees Fahrenheit. Line an 8-inch square or 9-inch round pan with parchment and grease the parchment.
In a blender or food processor, blitz all the ingredients minus the chocolate chips. Add more water if the protein powder is simply not blending.
Transfer the blitzed batter to the pan and spread into an even layer. Sprinkle the chips across the top.
Bake for 25-35 minutes, depending on how much water you added. The brownies are done when they appear "set" and there's a bit of a skin on the top.
Cool to room temperature and chill for 8 hours or overnight before serving.
These brownies were billed as "No beans! No oats!" protein brownies...I think I prefer the bean and oat variety, especially in Cheezecake Brownies!!
The amount of water you add to your blender/food processor depends on how hygroscopic your protein powder is. I added almost 1 1/2 cups of water, which meant I had to bake the brownies longer for them to set. Judge based on your protein powder and how the batter thickens in the assembly process. The batter should be thick like stiff muffin batter, not like solid cream cheese.
Protein Brownies
Inspired by: Ripped Recipes
1 cup pumpkin puree
1/3 cup unsalted, unsweetened almond butter (the oily, runny kind)
1 - 1 1/2 cups water
1 cup protein powder (vanilla or chocolate or whatever strikes your fancy)
4 tablespoons cocoa powder (use 2 tablespoons if you're using chocolate protein powder)
2 tablespoons coconut sugar
1/8 teaspoon sea salt
scant 1/4 cup mini chocolate chips
Preheat the oven to 350 degrees Fahrenheit. Line an 8-inch square or 9-inch round pan with parchment and grease the parchment.
In a blender or food processor, blitz all the ingredients minus the chocolate chips. Add more water if the protein powder is simply not blending.
Transfer the blitzed batter to the pan and spread into an even layer. Sprinkle the chips across the top.
Bake for 25-35 minutes, depending on how much water you added. The brownies are done when they appear "set" and there's a bit of a skin on the top.
Cool to room temperature and chill for 8 hours or overnight before serving.
These brownies were billed as "No beans! No oats!" protein brownies...I think I prefer the bean and oat variety, especially in Cheezecake Brownies!!
Meester Waitforit Cue liked this on Facebook.
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