Low calorie Protein Brownies

So everyone who follows my (often wacky at times!) recipe experiments on Instgram will know that I’m all about sneaking in vegetables where they really don’t belong. Lets take these brownies for example. They are arguably a chocolate salad. But that’s what I have in mind when I create healthy recipes – I want them to balanced and healthy so that I don’t have to consider them a treat. Why would I bake a whole batch of brownies only to then have to restrict myself to one a day as a ‘treat’? So often (almost always actually), the ‘healthified’ versions of recipes for our favourite treats are genuinely healthy but they aren’t balanced macro nutrionally. They tend to be either really high fat or really high carb, and unfortunately most of us cant go around munching on those foods all day without seeing the effects on our waistline. These brownies clock in at less than 100 calories per brownie, and their ingredients mean that they are actually satisfying and won’t lead to further cravings.

So, with that in mind, I try really hard to make recipes that are balanced macro wise and filled with micronutrients and fibre. Because then there really is nothing stopping me from sitting down to four brownies for lunch if I so please!

These brownies are honestly delish – they are so chocolately and moist. I chose to top mine with meringue to add extra protein but I think a chocolate mousse ganache would be amazing so I’m going to add that option as well.

Low calorie protein brownies

  • Servings: 16
  • Difficulty: easy
  • Print

Moist,grain free, macro friendly brownies

  • High protein – Low carb -Gluten free – No added sugar

Ingredients

    WET
  • 300g raw zucchini
  • 50g plain cottage cheese (can sub yogurt)
  • 2 egg whites
  • 1 egg
  • 70g banana
  • 200g steamed pumpkin
  • 100ml milk
  • 1 tsp instant coffee/shot espresso
  • 20g nut butter
  • tbsp vanilla extract
  • Stevia drops (optional, can sub a different sweetener)
  • 70g dark chocolate (I used sugar free)
  • DRY
  • ½ cup unsweetened cocoa powder
  • 60g chocolate pea protein
  • 45g GF oat flour (I just blended some normal oats)
  • 14g coconut flour
  • 50g whey protein (I used unflavoured but any will do)
  • 2 tbsp xylitol
  • 1 tsp baking powder
  • 1/3 tsp baking soda
  • Big pinch of salt
  • MERINGUE TOPPING
  • 2 egg whites
  • 2 tbsp xylitol icing sugar (you can buy it or just make your own in a food processor)
  • pinch cream of tartar
  • 1/2 tsp vanilla extract
  • CHOCOLATE MOUSSE GANACHE TOPPING
  • 200g steamed pumpkin
  • 15g chocolate pea protein (optional, can sub cocoa powder)
  • 1/3 tbsp xanthum gum
  • 50g dark sugar free chocolate

Directions

Meringue topping:
Beat the egg whites in an electric mixture until they start to stiffen. Pour the sugar in slowly and continue to beat at a high speed. Add the cream of tartar and vanilla extract, and beat until stiff peaks form.

Chocolate mousse ganache topping:
Melt the chocolate. Blend the steamed pumpkin and add the chocolate protein powder (or cocoa). If too thick to blend add a dash of milk. Add the melted chocolate to the pumpkin mixture and blend again. Add the xanthum gum and blend once more.

Brownie mix:
Pre heat oven at 180 degrees. Combine dry ingredients in a bowl and mix well. Blend all the wet ingredients together (except the chocolate). Add the wet ingredients into the dry ingredients, and mix until well combined. Melt the chocolate over a double boiler on the stove (or in the microwave if you make sure you stop and stir it every 15 seconds so it does not burn). Stir the melted chocolate (let it cool slightly first) into the brownie batter. Pour into a greased dish. If you are adding the meringue topping then gently spread it over the brownie mix. Bake for about 30 minutes or until a knife comes out clean.


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