Chocolate Protein Brownies With Sticky Protein Glaze

  

April 10, 2016

Rich, moist and chocolately. Nothing beats a big warm chocolate brownie. Apart from when it contains over 18g of protein and is dripping in sticky protein glaze!

I suggest you hide yourself away with these as you won’t want to share them…

  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: 6 Brownies

Ingredients

70g Peanut flour

50g Muscle Mousse chocolate

15g No added sugar cocoa

1tsp Baking powder

250g Cooked & mashed sweet potato

2 Eggs

20g Dark chocolate (melted)

1 Small ripe mashed avocado

4 Pitted dates

50ml Boiling water

50g Pecans (optional)

50g Dark chocolate chips (optional)

For the glaze

30g Chocolate whey protein

Splash of water or milk

Directions

1Preheat your oven to 180’c

2In a small bowl or cup pour 50ml of boiling water on to the dates and set to one side to soak.

3Mix together the peanut flour, Muscle Mousse, cocoa, baking powder, pecans and chocolate dips (if you are using them).

4In a separate bowl mix together the sweet potato, avocado and melted chocolate.

5Using a fork whisk up the soaked dates until they form a paste and dip into the wet mixture.

6Dip the dry ingredients into the wet and stir.

7Scrape the mixture into a greased and lined baking tin around 1 1/2 inches thick.

8Bake for 18 – 20 minutes. Be careful not to over bake it as it will make your brownies dry.

9Allow the brownies to cool for at least 20 minutes before adding the glaze.

10To make the glaze all you need to do is mix together the whey protein with a splash of water or milk. The amount of liquid will depend on the type and brand of whey you use, so add it slowly until you get a sticky pour-able mixture that isn’t too thin. The glaze won’t set, it will remain sticky and help to keep the brownies moist and even more delicious!

[pg_sas_image product_id=633]

00:00

Nutrition Facts

Serving SizePer Brownie
Calories287
Protein18.9g
Total Fat10.2g
Saturated Fat3.5g
Total Carbohydrates26g

0 Reviews

All fields and a star-rating are required to submit a review.

April 10th, 2016