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
70g Peanut flour
50g Muscle Mousse chocolate
15g No added sugar cocoa
1tsp Baking powder
250g Cooked & mashed sweet potato
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
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!