The brownie, a favourite amongst many and understandably so, buttery, sweet and rich in chocolate, whats not to like? Sadly not the healthiest of snacks but worry not, you can now have brownies every day (I may be guilty of this). I tried and tested multiple recipes to get this one perfect and its safe to say I nailed it in the end, rich in flavour, gooey and moist, unlike a lot of protein brownie recipes. And whats even better is this recipe is full of natural ingredients, not a sweetener in sight, except for potentially the ones found in your protein powder. Ok, ok enough talking, on with the recipe!
1 400g can of cannelloni beans (Drained & rinsed)
50g Protein powder (Preferably chocolate)
25g Cocoa powder
30g Ground almonds
75g Pitted dates
50 Oat (If you don’t have oat flour just wiz some oats up in a food processor)
1 Whole egg
1 Tsp vanilla extract
1 Tsp baking powder
20g Runny honey
75ml Almond milk
100g Frozen raspberries (Must be frozen)
Pinch of salt
Pre-heat the oven to 180°c and line a 35×25 (cm) non stick baking tray with greaseproof paper. Place in a food processor the beans, dates, egg, almond milk, honey and vanilla extract and blend into a smooth paste. Add all the remaining ingredients (excluding the berries) to a large mixing bowl and combine. Next add the mixture from the food processor to the mixing bowl and combine the two and fold in the raspberries at the end. Transfer the mixture to the baking tray and place in the pre-heated oven, baking for 10-15 minutes, or until hard round the edges and slightly soft in the middle. Remove from the oven, allow to cool, divide into portions and try not to eat them all at once!
(Keeps in an air tight container for up to 1 week in the fridge)