Pack-a-Punch Protein Brownies

Chocolate, chocolate, CHOCOLATE! If you know me well, you’ll know that I am a complete and utter, unashamed chocoholic. For all the green smoothies, broccoli and kale that passes my lips, good quality dark chocolate is an absolute staple in my life; it’s a great source of magnesium, antioxidants and of course it’s utterly delicious!

These gooey brownies may look a little naughty but they are in fact gluten free, vegan and refined sugar free. Not only are they scrumptious but they are also rich in plant based protein, healthy fats and magnesium. Whilst I can’t advocate that you eat these for breakfast, lunch AND dinner, these brownies are the perfect mid-afternoon or after dinner treat.

The protein powder is of course optional but I find it an excellent way to keep my protein levels up, particularly as I enjoy an active lifestyle. Protein is incredibly important for growth, repair and also blood sugar balance. My favourite brands are Sun Warrior, Vivo Life and Pulsin but there are so many out there for you to try.

I would love to know if you recreate this recipe! Please tag me @totolynourished in your photos on Instagram or Facebook and leave any questions in the comments section down below. Happy Baking!

Makes 12 brownies

Dry Ingredients:

  • 1/2 cup brown rice flour
  • 2 tbsp ground almonds
  • 2 tbsp plant based protein powder (I used Vivo Life’s ‘Perform’ protein in their salted maca caramel flavour – YUM!)
  • 1/3 cup coconut sugar
  • 1/4 tsp sea salt
  • 1/2 tsp baking powder
  • Seeds of 1 vanilla pod (you could also use 1 tsp vanilla extract)
  • 1/2 cup walnuts, roughly chopped

Wet Ingredients:

  • 2 tbsp ground flaxseeds mixed with 1/4 cup water
  • 80g dark chocolate (I use 90% cocoa but you can choose 72% if you prefer)
  • 1/4 cup coconut oil
  • 1 tbsp maple syrup
  • 1/2 cup water
  • 2 tsp almond butter (optional but delicious!)

Directions:

  1. Preheat the oven to 170 degrees Celcius and line a baking tin (8 x 6 inches) with parchment paper
  2. In a small bowl, combine the ground flaxseeds and 1/4 cup of water and leave to sit for 10-15 minutes so that it thickens (this acts an an egg replacer)
  3. In a large mixing bowl, combine all of the dry ingredients, except for the walnuts. Mix thoroughly and create a small well in the centre of the bowl
  4. In a heatproof bowl over a saucepan of boiling water, melt the dark chocolate and coconut oil (you can also use a microwave but ensure that you check it regularly so that the mixture does not burn). Remove the melted mixture from the heat and add the maple syrup.
  5. To the dry ingredients, add the flaxseed ‘egg’, followed by the melted, wet ingredients. Mix thoroughly, gradually adding the remaining 1/2 cup of water so that the mixture forms a thick batter consistency.
  6. Lastly, mix in the chopped walnuts and transfer the batter to the lined baking tin. An optional but delicious extra is to swirl through some almond butter before baking!
  7. Bake for 30 minutes until the brownies are cooked on top but still slightly gooey in the centre. Allow the brownies to completely cool before cutting into 12 evenly sized squares.

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