Posted in Recipes on 19.03.2019
Vegan Protein Brownies
prep: 20 mins / cook: 35 mins / inactive: 0 mins / total: 55 mins / quantity: 15-18 squares Print recipe?
Soft and fudgy, these triple chocolate vegan protein brownies are given an extra boost from vegan protein powder!
You know that expression – if it aint broke, don’t fix it – well I felt a little bit that way making these vegan protein brownies. I’ve made a lot (and by a lot I mean a LOT) of brownies over the years. In places I’ve worked and at home it’s a favourite everywhere. Soft, fudgy, a bit cakey and an undeniable hit of chocolate, brownies are the thing I would normally have ordered if we ate out. Especially as they were usually warm and served with ice cream.
And when I made the best vegan brownies right here I worried about gilding the lily. I still wanted that brownie perfection but wanted to change things up a little, make them a tiny bit healthier and give them some extra protein oomph.
As Phil is training so much at the gym these days, focusing on weight training specifically, he’s always looking to up his protein. And while he’s not vegan I also wanted to eat these brownies, so they had to include vegan protein. He did try Veganuary but eating out as a vegan is especially challenging when there’s still an amount of veg, including tomatoes, that you don’t like. For about 99% of the time he lives and eats vegan. He does his own vegan meal prep for the week and drinks oat milk very happily in his tea now.
But vegan food in restaurants hasn’t spread very widely at all near where we live and while we’ve got the old, slightly incontinent sausage that is Ms Meg I’m not comfortable going too far afield in the search for decent vegan food that I’ve not had to cook.
Anyway, back to the brownies! I’ve become a big fan of Macacha protein powders. They’re a very fine powder and mix in beautifully – be that as a drink or in whatever I’m baking with them. Like these Oatmeal Cookies – I used the Macacha Energy Blend for them, giving them a wonderful rich vanilla flavour. For these vegan protein brownies I’ve used the Beauty Blend – a combination that includes Organic Cacao Powder, Rosehip, Baobab and Maca Root with the protein coming from pea and rice.
So if you’re looking for:
- A decent vegan protein powder
- A slightly healthier treat but that’s still awesomely delicious and everything a brownie should be
- Or you just fancy some vegan baking with an extra protein boost
Then I would love you to give these vegan protein brownies a whizz – I promise you, you won’t be disappointed 😉
If you make these Vegan Protein Brownies or any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture! )
Vegan Protein Brownies
prep: 20 mins / cook: 35 mins / inactive: 0 mins / total: 55 mins / quantity: 15-18 squares
- 2 tblsp ground flax seeds
- 1 + 1/4 cups (200g) dairy free dark chocolate
- 1/3 cup (60g) vegan butter
- 1 + 1/2 cups (220g) plain flour
- 1 tsp baking powder
- 1/3 cup (30g) raw cacao powder
- 1 x 33g sachet Macacha Beauty Blend Protein Powder
- 1 cup (160g) coconut sugar (or golden caster sugar)
- 1/2 cup (125ml) unsweetened almond milk
- 1/2 cup (125ml) coconut yoghurt
- 1/2 cup (100g) dairy free dark chocolate chips
- Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6. Use a little vegan spread to brush the inside of a 7 x 11 (18 x 28 cm) brownie tin then coat with flour, tapping out the excess. I also lay a piece of cut parchment in the base of the tin as this makes it SO much easier getting the brownie out!
- In a small bowl or mug put the ground flax seeds with 1/3 cup (85 ml) of cold water. Mix well and set aside
- Melt the chocolate with the vegan butter in the microwave or over a bain-marie (a heatproof bowl set over a pan of barely simmering water)
- In a large bowl sift together the plain flour, baking powder, raw cacao powder and protein powder
- Stir in the caster sugar
- Tip in the melted chocolate mixture, flax and water mixture, almond milk and coconut yoghurt and whisk together to form a sturdy batter
- Pour into the prepared tin, smoothing out to the edges. Sprinkle the chocolate chips evenly across the top
- Bake for 30-35 minutes then leave to cool in the tin
- Once cooled, use a knife to ease the brownie away from the edge of the tin before lifting out, then cut into squares and store in an airtight container
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Meg. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
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