Vegan Protein Brownies
Prep: 20 mins | Cook: 35 mins | Total: 55 mins | Quantity: 15-18 squares
Ingredients
- 2 tblsp ground flax seeds
- 1 + 1/4 cups (200g) dairy free dark chocolate
- 1/3 cup (60g) vegan butter
- 1 + 1/2 cups (220g) plain flour
- 1 tsp baking powder
- 1/3 cup (30g) raw cacao powder
- 1 x 33g sachet Macacha Beauty Blend Protein Powder
- 1 cup (160g) coconut sugar (or golden caster sugar)
- 1/2 cup (125ml) unsweetened almond milk
- 1/2 cup (125ml) coconut yoghurt
- 1/2 cup (100g) dairy free dark chocolate chips
Instructions
- Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6. Use a little vegan spread to brush the inside of a 7 x 11 (18 x 28 cm) brownie tin then coat with flour, tapping out the excess. I also lay a piece of cut parchment in the base of the tin as this makes it SO much easier getting the brownie out!
- In a small bowl or mug put the ground flax seeds with 1/3 cup (85 ml) of cold water. Mix well and set aside
- Melt the chocolate with the vegan butter in the microwave or over a bain-marie (a heatproof bowl set over a pan of barely simmering water)
- In a large bowl sift together the plain flour, baking powder, raw cacao powder and protein powder
- Stir in the caster sugar
- Tip in the melted chocolate mixture, flax and water mixture, almond milk and coconut yoghurt and whisk together to form a sturdy batter
- Pour into the prepared tin, smoothing out to the edges. Sprinkle the chocolate chips evenly across the top
- Bake for 30-35 minutes then leave to cool in the tin
- Once cooled, use a knife to ease the brownie away from the edge of the tin before lifting out, then cut into squares and store in an airtight container
Recipe by The Cook & Him at https://thecookandhim.com/recipes/vegan-protein-brownies/