Once upon a time, there was a recipe. I decided to play around with it (go figure). It’s not that it wasn’t good; I was just inspired to take it in a different direction.
Fast forward a bit. One idea led to another…and to multiple experiments.
#Recipe rabbit trail.
This is one of those recipe rabbit trails. This is the version that ended up as a fudgy protein brownie. A brownie that happens to be good for you, and yet still somehow manages to taste like it’s not.
It is nothing but magical. l think I chased that rabbit right into wonderland.
All I ask is that you trust me on the ingredients. #StrangeButGood
I would NOT recommend using whey protein powder for this recipe. It will likely yield a dry product. If you would like to substitute a different protein powder, I would suggest it be vegetable based/vegan. Keep in mind that taste of your product will vary based on the quality of the taste of your ingredients. I don’t know how they would turn out if you use all peanut flour or all protein powder. Any flour should substitute for the oat flour.
I did test the recipe with all oat flour, and it works, however, both my husband and myself did not think that the taste or texture were anywhere near as good as the high protein version. Which is weird, as usually the opposite is true. Also, the nutrition/macros are obviously going to change.
Double Chocolate Chunk Protein Brownies
By: Kaci Cheeseman
*I highly recommend using a kitchen scale to measure the ingredients for this recipe, as it will make a substantial difference in the final product . Even so, I have listed both weight and volume.
- 150 grams/a little over 0.5 cup black beans (low sodium canned, very well rinsed)
- 138 grams/9 TBSP liquid egg whites
- 112 grams/0.5 cups fat free cottage cheese
- 4 oz/0.5 cup no sugar added apple sauce (or, possibly cooked sweet potato, pumpkin, maybe even Greek yogurt or more cottage cheese. I don’t think banana would work due to flavor).
- 120 grams Hass avocado (about one small, or ¾ of a medium)
- 1 tsp vanilla bean paste, or vanilla extract
- 40 grams/1 serving vanilla pea protein powder
- 24 grams/2 servings PB 2
- 20 grams oat flour (weigh 20 grams of plain rolled or quick oats, then process in a blender until flour)
- 60 grams/12 TBSP Hershey Special Dark cocoa powder (*I WOULDN’T substitute for regular dutch…)
- 3-5 cups (to taste, and based on the sweetness of your protein powder) Splenda granular (or equivalent sugar sub of choice)
- 1 tsp cinnamon
- ½ tsp baking powder
- ½ tsp baking soda
- 1 (or two!) double chocolate chunk quest bars, chopped (or a few TBSP chocolate chips, but macros will change)
1/ Preheat oven to 325 F.
2/ Combine all dry ingredients (except the quest bar) in a blender and mix until combined, and any lumps are broken up. Transfer to a large mixing bowl.
3/ Combine all wet ingredients in a blender or food processor and process until smooth, stirring and scraping sides as needed.
4/ Add wet ingredients to the dry and mix until smooth.
5/ Stir in the chopped Quest bars.
6/ Spray an 8×8 in square pan with cooking spray and pour in the batter. It will be thick.
7/ Bake 30-35 minutes. Don’t over-bake! Keep checking them with a toothpick-you want them to be a little less cooked looking in the middle than the edges. When the toothpick comes out with gooey crumbles, take them out of the oven and cool on a wire rack. (If it comes out clean, they are too done!) Allow to cool. I find them best after chilling in the refrigerator and the chocolate bar sets up like chocolate chips.
Whole Recipe with 1 quest bar:
- Calories: 1,146
- Fat: 38.1
- Protein: 106.4
- Carbs: 154.1(Sugar: 19.9/Fiber: 69.1)
Whole Recipe with 2 quest bars:
- Calories: 1,306
- Fat: 44.1
- Carbs: 179.1(Sugar: 20.9/Fiber: 85.1)
I prefer to use 2 quest bars and usually cut them into 9 or 12 servings so here are those macros:
1 Serving (based on 12 Servings):
1 Serving (Based on 9 Servings):