Recipe

Guilt-Free Chocolate Fudge Brownie

Gauri Chopra - Dec.21.16

If someone said to you clean chocolate brownie recipe, you wouldn't believe them. But we've done it.  

Who doesn't like chocolate and peanut butter? Are we right...

We want to to take away brownies bad rep and share with you a recipe that tastes insane on the lips and won't do damage to your hips ;) 

These bad boys are high in protein, healthy fats and fibre, they work in perfect harmony to keep you fuller for longer as well as keeping blood sugar levels stable to ensure you get a good prolonged energy supply (unlike your traditional brownie which would typically spike your blood sugar levels and eventually cause you to crash!). Made from natural ingredients, they are also flour-less, gluten-free, refined sugar-free and free from any artificial ingredients or flavourings.

ps. they take minutes to make... winning!

Ingredients for the Brownie:

  • 1 can Black Beans drained and rinsed (200g)
  • 2 large free range eggs
  • 60g pure maple syrup
  • 35g extra virgin organic coconut oil or grass fed butter -(I use coconut oil because I love the slight hint of coconut it gives to the brownies but feel free to use grass fed butter as an alternative!)
  • 10g Cacao (or Cocoa) powder
  • 1 scoop of Instant Whey Pro Chocolate
  • 1 tsp natural vanilla extract
  • 1 tsp baking powder (use gluten free if intolerant)
  • Pinch of Himalayan pink salt (or normal sea salt will do)

Ingredients for the Protein Peanut butter ‘Frosting’:

  • 2 tbsp natural crunchy peanut butter (smooth is also fine, however I like the added texture from the crunchy!)
  • 50ml unsweetened almond milk
  • Optional: Sprinkling of Cacao Nibs for texture - yum!

Cooking steps:

  1. Pre-heat fan oven to 180 degrees.
  2. Mix all ingredients for the brownie in a food processor until is has reached a smooth consistency (you may need to scrape down the sides/blender once in between).
  3. Pour the batter into a 6″6″ baking tin lined with a little coconut oil on some grease proof paper and gently tap/shake to ensure the batter is spread evenly
  4. Place the brownie tin in the middle shelf of the oven for approximately 10 minutes (or until the top looks like it is just about to start cooking through).
  5. While the brownies are in the oven, make your ‘frosting’ by heating the almond milk and peanut butter together in the microwave on a low heat for 60-90 seconds. Once this has been stirred and combined, mix in your whey.
  6. After 10 mins, take out the brownies and smear on your protein peanut butter frosting and cacao nibs before placing it back in the oven to cook for a further 8-10 minutes.
  7. You should know that the brownie is cooked when it springs back a little when touched.
  8. Holding the grease-proof paper, remove the brownie from the tin, then very carefully peel down the sides of the paper. Cut the brownie into 12 pieces then use a spatula to carefully transfer the pieces onto a plate or cooling wrack before devouring… If you can wait that long!

Enjoy!

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