Chocolate Protein Brownies
One for the gym and fitness fanatics, especially those who are keen for a protein fix after a workout.
We've revisited our brownie recipe and tweaked the recipe for the gym/fitness minded types amongst you, adding 'Precision Protein Isolate' powder to the mix (and a little extra moisture) to create protein-packed powerhouses that still taste indulgent and delicious.
Fitness & macros
Thanks to Lo-Dough's low carbohydrate and high fibre - these will fit your macro's perfectly, not spiking the carbs but giving you enough fibre to satiate your hunger when you are reaching out for a sweet treat. The mix is made with 40g of melted, high quality dark chocolate and some added cocoa, so you know it's going to hit the spot taste-wise.
Protein powder has a tendency to dry recipes out, so by keeping these brownies deliberately undercooked and soft in the middle, it goes some way to getting around this problem and giving you a satisfying mouth-feel.
If you don't require the added protein and you are looking for the original brownie recipe, click here.
See image below for how we set up our baking tin:
Check out the Lo-Dough Eatlean Protein Pizza for more post workout goodness.
High fibre | fat free | low-carb | gluten free | dairy free | high protein | paleo | vegetarian | sugar free
Let's get cooking...
- 1 piece of
Lo-Dough, blitzed to fine crumbs
- 40g of dark chocolate
- 2g of cocoa
- 20g Sukrin Gold sweetener (or any good baking sweetener of your choice)
- 1 large egg, beaten
- 60ml of milk
- 45g of 'Precision Protein Isolate' powder
- A few drops of vanilla extract
What you'll need
This diet-friendly recipe is possible with:
- Preheat your oven to 220C/428F/Gas 7.
Add the eggs, cocoa, vanilla extract and sweetener into a bowl and beat with a whisk. Add the
Lo-Doughcrumbs and mix well.
- Melt the chocolate into the milk in a microwave, stirring at 20 second intervals until combined fully. Allow to cool briefly.
- Combine the two mixes thoroughly. Finally, add the protein powder and miz well.
- If using a standard 8 inch tin, you will need to make an extra wall made out of tin-foil - this mix will fill roughly a third of the tin. Otherwise a small loaf tin or any small tin may be suitable (brownies don't have to be square!).
- Fill the chosen tin and bake for 7-8 minutes. You are looking for the mix to be slightly undercooked when it leaves the oven. As it cools, this will make them chewy and fudgy.
- Leave to cool (minimum 30 minutes) on a rack and then cut into 3 squares. These will keep for up to 3 days - use a sealed box.
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