Protein Brownies

Name: Protein Brownies
Total time: 30 min
Yield: 8
Ingredients: 170 g Greek yogurt; 2 pcs Eggs; 120 g Apple sauce; 120 g Erythritol; 30 g Coconut oil; 70 g Cocoa powder; 70 g Oat flour; 40 g Protein powder; 0.5 tsp Baking powder; 0.25 tsp Salt; Vanilla; 40 g Chocolate chips; 40 g Walnut

30 minutes

Chocolate brownies without excess sugar: dark, rich and fudgy in the middle. The trick is apple sauce and Greek yogurt.

Ingredients

8 servings

Greek yogurt170 g

Eggs2 pcs

Apple sauce120 g

Erythritol(or 85–90 g honey, or 95–100 g maple syrup)120 g

Coconut oil30 g

Cocoa powder70 g

Oat flour70 g

Protein powder40 g

Baking powder0.5 tsp

Salt0.25 tsp

Vanilla(to taste)

Chocolate chips(optional)40 g

Walnut(optional)40 g

Instructions

In a bowl, whisk the yogurt, eggs, apple sauce, sweetener and melted coconut oil until even.

Sift the cocoa, oat flour, protein powder, baking powder and salt over the top, and add the vanilla.

Fold in quickly with a spatula to an even, thick batter (it should slide lazily off the spatula). Fold in the add-ins.

Transfer to the tin and smooth the top. Bake for 15–20 minutes at 180 °C: the edges should be set, the centre should still wobble slightly, and a skewer should come out with moist crumbs.

Cool for 10 minutes in the tin, then to room temperature. For the perfect texture, chill for 2–3 hours in the fridge before cutting.

Freezing

Cool completely before freezing

Keeps for up to 3 months in an airtight wrapper

Thaw in the fridge or the microwave

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