Today, we are making brownies!
High Protein Brownies
Ingredients
- 2 eggs
- 1 cup almond butter unsalted
- 1/2 cup maple syrup
- 1/4 cup palm or brown sugar
- 3/4 cup chocolate protein powder (my favourite is Musashi)
- 1/4 cup cacao powder
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 cup chocolate chips
- a pinch of salt
Instructions
- Preheat the oven to 175°C (350°F). Line a baking tray with baking paper or grease it with butter or oil.
- In a bowl, sift all dry ingredients (protein powder, cacao powder, baking powder, and salt) to break down any clumps. Set aside.
- In a large bowl, whisk the eggs by hand, then add almond butter, maple syrup, almond milk, and vanilla extract. Whisk until well combined.
- Add the dry ingredients prepared earlier and whisk well until combined. The batter should be thick but not so thick that it is hard to move your spatula around. Adjust the consistency by slowly adding more almond milk if it's too dry. If it's too wet, slowly add more protein powder and cacao powder in a 3:1 ratio. If the consistency is good, proceed to the next step.
- Chop the chocolate bar into smaller chunks (1cm x 1cm) or use chocolate chips.
- Add the chocolate to the batter and gently fold it in with a spatula. Do not overmix.
- Pour the batter into the pan and bake for 20-25 minutes or until the brownies are cooked. Once cooked, let the brownies cool down and cut them into smaller pieces. Enjoy!
When I was a kid, one of my fondest memories weirdly enough was stopping by Circle K before school to pick up a delicious brownie. I used to have it for breakfast, it was wild! Inspired by those nostalgic treats, I decided to create my own version of high-protein brownies. Join me on this baking adventure and relive a piece of my childhood with a healthy twist!
To bake these high-protein brownies, start by preheating your oven to 175°C (350°F). This temperature ensures that the brownies will cook evenly and achieve a nice, slightly crisp exterior while maintaining a moist interior. Prepare a baking tray by lining it with baking paper or greasing it with butter or oil. This step is crucial to prevent the brownies from sticking to the tray, ensuring they come out easily and maintain their shape.
Next, take a bowl and sift all the dry ingredients together: chocolate protein powder, cacao powder, baking powder, and a pinch of salt. Sifting is an important technique that breaks down any clumps in the dry ingredients, resulting in a smoother batter. It also helps to aerate the ingredients, which can contribute to the overall lightness of the baked brownies.
In a large bowl, whisk the eggs by hand until they are well beaten. This helps incorporate air into the eggs, which can contribute to the brownies’ texture. Then add the almond butter, maple syrup or honey, almond milk, and vanilla extract. Whisk these ingredients together until the mixture is smooth and well combined. This step ensures that the wet ingredients are fully integrated, which is essential for the even distribution of flavours and moisture throughout the batter.
Gradually add the sifted dry ingredients to the wet mixture, whisking continuously until well combined. The batter should be thick but not so thick that it is difficult to stir. If the batter seems too dry, slowly add more almond milk until you achieve the right consistency. Conversely, if the batter is too wet, add more protein powder and cacao powder in a 3:1 ratio. This careful adjustment helps ensure the brownies have the perfect texture—dense and fudgy, but not overly dry or too moist.
Chop the chocolate bar into small chunks, about 1cm x 1cm. The reason why I use chocolate bar, is simply because of economic reasons! Sometimes an off-brand chocolate bar is cheaper than buying chocolate chips. You can’t tell if the taste is different and I haven’t got any issue with it. You can also choose to use chocolate chips if you prefer it. Fold the chocolate pieces gently into the batter using a spatula. Be careful not to overmix, as this can lead to a denser, less tender brownie.
Pour the batter into the prepared baking tray, spreading it out evenly. Bake in the preheated oven for 20-25 minutes. Baking time can vary slightly depending on your oven, so check for doneness by inserting a toothpick into the centre of the brownies; it should come out with a few moist crumbs but not wet batter. Once the brownies are cooked, let them cool completely in the tray. This cooling period allows the brownies to set properly, making them easier to cut into pieces and it taste so much better when they are cool. Give it a try by trying a piece when they’re warm and when they’re completely cool down.
This brownie recipe is a standout because it is high in protein, making it an excellent choice for a post-workout snack. I love the taste that comes from the rich blend of almond butter and cacao, creating a decadent treat that feels indulgent yet quite nutritious! For a dessert idea, break the brownies into smaller pieces and mix them into vanilla ice cream. This is such a hack for a good dessert on a weekend night to enjoy it with friends or over your favourite Netflix show (just beware not to overeat!).
My first attempt at making brownies!
I encountered a common issue where the baking didn’t turn out as expected. This time, the batter was overbaked. This happens because ovens can vary. To make brownies, it usually takes 20-25 minutes for a batch this size. However, the oven at my house is known to be overly powerful. It is slightly smaller than a regular oven, which may cause the heat to be more intense.
What I did next time was lower the heat from 175°C to 160°C and then check the batter to see if it was cooked starting from 15 minutes. This worked! If you have no issues with your oven, obviously stick to the original instructions. Well, you learn from your mistakes!