I make a batch of brownies on a regular basis because they lend themselves not only to sweet treat eating but also as a quick pudding, dessert or lunchbox extra. I make some in a tin that can be cut into squares; some in muffin cups; others in cupcake wrappers and occasionally mini sized ones (just for the likes of me or to pop into the base of a dessert glass, all the better for topping with fruit and a flavoursome custard or yogurt – bit like a trifle).
I have one or two recipes that I go back to time and time again and the one featured here is an update of my most favourite. Why is it a bit different? Well because I have added some protein powder to the mix to boost the protein levels which makes it in my mind a bit more nutritious.
It also has given me the opportunity to show case a new protein powder which I really like. There aren’t many that get my vote or recommendation (even for baking) since I find so many are overly sweet and synthetic tasting. This one called ‘Blissful Brown Rice and Cacao Super Protein’ made by That Protein which ticks all the boxes for me because it is organic, has no added sugar, is high in protein and fibre but also tastes and mixes great. You can add it to smoothies, shakes, porridge/oats, yogurt and umpteen bakes to fortify and add flavour. If you’re interested in find out more then click here.
I used it to make some super duper brownies that I served with fresh raspberries and a spoonful of yogurt but they are great just as they are or topped with a favourite low-fat and sugar frosting – as in our Easter variation (see details here).
Try it and see what you think …
SIMPLY GORGEOUS PROTEIN BROWNIES
185 g/6½ oz fat-free Greek yogurt (I used Fage)
3 tbsp skimmed milk
25 g/¼ cup unsweetened cocoa powder
20 g/scant ¼ cup chocolate protein powder (I used Blissful Brown Rice & Raw Cacao
from That Protein see here)
40 g/½ cup porridge oats (I used Quaker)
6 tbsp Truvia granulated sweetener (or other of choice)
3 tbsp unsweetened apple sauce or purée
1 egg, beaten
1 tsp baking powder
pinch/dash of salt
- Preheat the oven to 200 C/400 F/gas mark 6. Spritz a 20-cm/8-inch shallow square cake pan with low-fat cooking spray or mist or a 6-hole muffin pan with the same. Alternatively arrange 6 cupcake wrappers on a baking tray. Base-line the square pan if liked for easy release, with baking parchment. The former will provide a cake that can be cut into 9 squares; the latter 6 deeper rounds (with a lightly more squidgy centre).
- Mix the yogurt with the milk, cocoa, protein powder, oats, Truvia, apple sauce, egg, baking powder and salt, beating well to combine.
- Spoon into the square pan or divide between the muffin pan holes or the cupcake wrappers and level the surface. Bake the square pan for 15 minutes and the muffins for 18-20 minutes until well-risen but still slightly sticky in the middle. Remove from the oven and allow to cool in the pan.
- Slice the square cake into 9 pieces to serve or unmould the round brownies to serve whole.
MAKES 9 SQUARES OR 6 MUFFIN ROUNDS
WLS PORTION: ½-1
V suitable for Vegetarians
CALORIES PER SQUARE/ROUND: 58/87
PROTEIN: 5.5 g/8.3 g
CARBOHYDRATE: 7.2 g/10.8 g
FAT: 1.7 g/2.6 g