Protein Brownies
“I batch-cook my protein brownies, making 16 in one go!”
This is an easy way to eat home cooked protein packed treats after every gym session. I add 4 different toppings to my brownies. This is so I don’t get bored and for the great properties that each one has - cacao nibs and pecans give a great texture, fennel seeds are good for digestion, chilli is a great energiser and peanut butter is just incredibly yummy! I use cup measurements for this recipe so it’s even easier to make a batch. These brownies can be frozen after you have added the toppings. Remove a brownie from the freezer in the evening, allow it to defrost in the fridge and it will be ready to eat in the morning.
Prep time - 30 minutes
Cook time - 15-25 minutes
Difficulty - Easy
Serves / makes - 16 brownies
Ingredients
1 cup unflavoured protein powder
1 cup raw cacao powder or cocoa powder
1 cup buckwheat flour
½-1T ground cinnamon (optional)
2 cups of pitted dates
2 cups of plant milk
Toppings -
1T peanut butter
1t coconut oil, melted
A few coconut chips
1T raw cacao powder
1T water
1t coconut oil, melted
Cacao nibs + pecans / Fennel seeds + lemon zest / chilli flakes
Equipment
Large bowl
Jug
Hand blender
Rectangular brownie pan or baking tray, roughly 30cm x 24cm
Saucepan
Glass jug or bowl for melting oil
Small bowls
Method
Heat your oven to 160c/325f/GM3.
Put the protein powder, cacao powder, buckwheat flour and cinnamon into a large bowl. Mix well.
Put the pitted dates into a jug with the plant milk. Blend the dates and milk with a hand blender, pour this into the bowl and mix in.
Line a brownie pan or baking tray with baking paper. Pour in the brownie batter. Bake for 15-25 minutes until the brownies are firm on top but still slightly squidgy underneath.
Allow the brownies to cool then chill in the fridge before cutting. Cut the brownies into 16 pieces.
Toppings - Mix the peanut butter and coconut oil together in a small bowl. Pour it onto 4 brownies then add coconut chips. Mix the cacao powder, water and coconut oil together in a small bowl. Pour it onto the remaining 12 brownies. Add cacao nibs and pecans to four brownies, fennel seeds and lemon to 4 brownies and chilli flakes to the remaining 4 brownies.
Put the brownies into Tupperware boxes in a single layer and put into the freezer.
Protein Brownies
Ingredients
- 1 cup unflavoured protein powder
- 1 cup raw cacao powder or cocoa powder
- 1 cup buckwheat flour
- ½-1T ground cinnamon (optional)
- 2 cups of pitted dates
- 2 cups of plant milk
- Toppings -
- 1T peanut butter
- 1t coconut oil, melted
- A few coconut chips
- 1T raw cacao powder
- 1T water
- 1t coconut oil, melted
- Cacao nibs + pecans / Fennel seeds + lemon zest / chilli flakes
Method
- Heat your oven to 160c/325f/GM3.
- Put the protein powder, cacao powder, buckwheat flour and cinnamon into a large bowl. Mix well.
- Put the pitted dates into a jug with the plant milk. Blend the dates and milk with a hand blender, pour this into the bowl and mix in.
- Line a brownie pan or baking tray with baking paper. Pour in the brownie batter. Bake for 15-25 minutes until the brownies are firm on top but still slightly squidgy underneath.
- Allow the brownies to cool then chill in the fridge before cutting. Cut the brownies into 16 pieces.
- Toppings - Mix the peanut butter and coconut oil together in a small bowl. Pour it onto 4 brownies then add coconut chips. Mix the cacao powder, water and coconut oil together in a small bowl. Pour it onto the remaining 12 brownies. Add cacao nibs and pecans to four brownies, fennel seeds and lemon to 4 brownies and chilli flakes to the remaining 4 brownies.
- Put the brownies into Tupperware boxes in a single layer and put into the freezer.
Notes:
Equipment
Large bowl
Jug
Hand blender
Rectangular brownie pan or baking tray, roughly 30cm x 24cm
Saucepan
Glass jug or bowl for melting oil
Small bowls