These protein brownies represent the perfect pre-workout snack, especially alongside a cup of coffee. They not only deliver a macro-friendly shot of protein they also come packed with secret veg (secret in the sense that you can’t really taste it) so nutritionally-speaking they’re a powerhouse too.
Try making a big batch of them at the weekend to enjoy the rest of the week!
The recipe for these brownies results in some seriously dark chocolatey brownies, but you can adapt them for your own taste, we’ve provided some notes down below for any help on this.
1/2 cup organic cocoa powder
1 cup of liquid egg whites
1/2 cup of whey protein (unflavoured or chocolate)
1/2 cup of coconut sugar (see Note 1 below for some pointers on making a lower-carb and/or a sweeter version)
2 small or one medium/large cooked sweet potato (170 grams in total)
2 cooked beetroots (200 grams total)
1. Using a handheld blender or food processor, blend all ingredients together.
2. Pour the mix into a 9-inch baking pan, ideally a silicone one.
3. Bake at 160 C (320 F) for about 40-45 minutes or until your brownies have cooked through – you’ll know when that is because your knife will come out clean after you poke them.
4. Allow the brownies to cool completely before removing from the pan and slicing.
5. Consider topping with some nut butter – or melted dark chocolate for more of a chocolate shot!
Macros per brownie (out of 10 squares): 111kcals, 9g protein, 14g carbs and 2g fat!
Note: If you’d like to substitute the coconut sugar for a lower carb sweetener, go ahead and use granulated stevia. Just make sure that your batter is sweet enough and, if it isn’t, add more of the stevia or your sweetener of choice.
PS: If you’re tempted to eat some of the batter before baking, go for it! There’s no shame in licking the bowl. Or spoon. Or spatula. Or your (disconnected) blender.
No Comments yet!