So Friday was Justin’s birthday and I had most of the day off. I worked a few hours but went in at 6am so I still had the whole day off pretty much. I came home from work and started baking some protein brownies so I could take them to Justin when I visited him for lunch.
I made these brownies once before with Lifetime’s Collagen Peptides. I don’t know if I just didn’t bake them long enough or if it was that type of protein, but they came out very mushy and underdone. The flavor was still amazing though…I think it was somewhat better than these ones where I used the vegan protein instead. However, these have exactly the right brownie texture. I believe that is only the case if you use plant protein though. Back in my whey protein days I used to bake with it and goodies just came out very cardboard-like in texture. NO GOOD. When I made the switch I was amazed at the results it has in baking.
I didn’t sweeten them enough though because I forgot how much I put in the first time. I definitely need to double what I put in there and then I wouldn’t have needed to frost them. But then again…don’t they just look so pretty with toppings? I made most of them with a Greek yogurt/cocoa powder/maple syrup frosting. Easy peasy. Of course, I added the sprinkles because they were a birthday dessert. Then for a few of my own (no dairy allowed) I just put date syrup and cocoa nibs on them.
As far as toppings go you have a few more options than what you see here. You can also make…
Mocha Protein Brownies
- 2 servings chocolate protein powder plant based*
- 1/4 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup almond butter
- 1/4 cup date syrup or other liquid sweetener of choice*
- 1 egg or 1 flax or chia egg if vegan**
- 1/2 tsp vanilla extract
- 1/2 cup unsweetened almond milk** quantity varies. See instructions.
Greek Yogurt Frosting:
- 1/4 cup Greek yogurt
- 1-2 tbsp maple syrup
- 2 tbsp cocoa powder
Preheat oven to 350 and grease an 8x8 baking dish
In a large bowl, combine all dry ingredients and whisk to remove any clumps
In a smaller bowl, combine wet ingredients (may have to melt almond butter first for easier stirring)
Pour the wet into the dry and stir well. **if batter is too think you can add more milk 1 tbsp at a time until the right consistency is reached. It will be slightly thicker than boxed brownie mix.
Spread batter evenly into greased dish and bake in the oven for 30 minutes. Check the center with a toothpick to determine if they are done. Top should be firm and the toothpick will come out clean.
Allow brownies to cool completely, mix your frosting ingredients together (if desired), then spread away!
*Plant protein works best for baking. You can try others but your brownies may be dry or taste like cardboard. You would also need to adjust some of the quantities of ingredients in here too (less milk).