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Protein Brownies
Prep time:5 mins- Cook time:25 mins
Servings:8
Who doesn’t love a good chocolate brownie? Though traditional brownie recipes are high in sugar, saturated fats and calories, we’ve developed this delicious protein brownie recipe so you can enjoy your sweet treat favourite with the knowledge that it’s in keeping with your health goals.
Perhaps surprisingly, pumpkin is the base of this sweet treat recipe. This super versatile squash can be used as a hidden fruit (yes, fruit not veggie, due to their seeds) in many different recipes, like these delicious protein brownies. Not only do they provide the perfect texture to create deliciously gooey brownies, they are also very good for you. They’re low in calories as they’re almost 94% water, and are high in nutrients like beta-carotene, vitamin A and C, fibre, magnesium, and potassium. Beta-carotene is an antioxidant that our body turns into Vitamin A, which benefits your vision, organ function and reproduction.
Although chocolate is not typically part of a healthy diet, cacao powder offers health benefits while adding that chocolate flavour in your sweet treats. It boosts your production of happy hormones, helps healthy blood flow and heart health, and even reduces feelings of tiredness and fatigue. We’ve also included The Fast 800 Chocolate Protein powder. Not only does this enhance the rich flavour, but it also contributes to the high protein content of this recipe. Just one brownie contains 10g of protein, helping keep you fuller for longer after your evening dessert.
Ingredients
- 350g pumpkin (or butternut squash)
- 120g almond butter
- ¼ cup cacao powder
- 60g The Fast 800 Chocolate Protein (about 1/2 cup)
- ¼ cup water
Instructions
- Preheat the oven to fanforced 180°C/200°C/350°F/Gas mark 4 or 200°C/400°F/Gas mark 6. Line a muffin tin or grease eight wells.
- Steam pumpkin/squash and mash.
- In a food processor - blend all ingredients together well.
- Scoop mix into lined muffin tray (should make about 8) and bake for 12-15 minutes, until a skewer comes out clean.
- Enjoy as they are or with a spoonful of Greek yogurt.
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Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat if you wish and serve.
- Batch cook and freeze in portions for up to 1 month. Defrost and reheat before serving.
- We used almond butter for this recipe, but you could swap for any nut butter you like.
- (This recipe is perfect for people who are new to baking and great fun for the whole family!)
