The chocolate brownie.
An absolute classic that never goes out of style, but is totally open to re-invention, and has been in every shape, colour, size and flavour!
We wanted an indulgent classic with innocence and came up with this as a nutritious MAWish take on the naughty classic. We pushed the boundaries with the amount of cacao to get the richest taste, but also add a little espresso for depth and our liquid balance blend to reap the benefits of MACA.
SWAPS* This recipe may have a few ingredients in your cupboard you may not have at the moment but there are some really similar ingredients that you probably do!
Swap the cacao powder for unsweetened cocoa powder, essentially the same thing but has gone through a little more processing
Protein powder - we use a vegan vanilla protein from Prozis, and this adds the sweetness and helps balance out the macro-nutrients but any protein powder will work and is a great thing to have in the cupboard.
Spelt flour - any flour is absolutely fine but we prefer wholemeal, rye or spelt.
Feel free to get creative - try adding a handful of raspberries, nuts or dark choc chips.
Ingredients (serves 8 approx 150-200 kcal per brownie)
60 g oats
150 ml oat milk
1 scoop vanilla protein
100 g flour
30 g hemp seeds
3 egg whites
1/2 medium courgette grated
1 tsp baking powder
1 tsp liquid balance
1 tbsp peanut butter
1 tsp instant coffee mix with a little water
If you have a blender then perfect! If not this is also fine done by hand.
1 Add dry ingredients to blender or bowl. Blitz or store till combined
2 Add wet ingredients and blitz or fold to incorporate into the bowl
3 pour into a lined baking tray and drizzle with peanut butter and chopped nuts/ choc drops if using
4 Bake at 200 c for approx 20 mins - these are done when they very subtly bounce back when pressed.
5 ENJOY warm or leave for a day for flavours to enhance even more.