DISCLAIMER: Just because the title says “better-for-you” does not mean they are best for you, this is merely because they are made with half of the sugar.
After coming down with the flu I was so happy to have decided to bake for the blog this week. While baking can be a precise science (more on that later) it can also be relaxing and the result is (more often than not) delicious.
I have arguably, the world’s biggest sweet tooth and it will probably be the end of me. After dinner each night I have to eat something sweet or I do not feel fully satisfied.
These brownies are the perfect go-to treat for after dinner (or even after breakfast) because they are made with half the sugar and all of the flavor, and the secret?
Baking alone is a precise science: measure the flour then cut the top with a knife, measure all liquid ingredients over the sink so no excess gets into the bowl, if the directions say butter/eggs need to be ‘room temperature’ make sure butter/eggs are actually room temperature, always add salt!
All the little extra steps create a better end product, and trust me, I learned the hard way: clumpy pancakes, soggy bread, salty cookies, under-cooked brownies…I get it.
Cooking/baking with protein powder adds a whole other element. Protein powder can be chalky, bulky, tasteless, and difficult to mix; but, it can also be a healthy alternative, thickener, and sweetener.
Try this brownie recipe and find out why!
– 3 Eggs
– 1/2 c. + 2 tbsp. Cocoa Powder (Unsweetened)
– 1/4 c. Chocolate Protein Powder (I used Women’s Best Chocolate Brownie, but any fine chocolate protein will work)
– 1/2 c. Butter (1 stick)
– 1/2 c. Flour
– 1/2 tsp. Baking Powder
– 1/2 c. Brown Sugar
– 1/4 tsp. Salt
– 1/2 c. Sugar
– 1/2 tsp. Maple Syrup (Substitute for vanilla)
1. Preheat oven to 350°/177° and line an 8″ pan with aluminium foil and spray with non-stick spray
2. In a small bowl, add flour, protein powder, cocoa powder, baking powder, and salt. Set aside
3. In a large bowl, melt butter in microwave. Once done, add sugars and mix well
4. Add eggs to bowl of butter/sugar and then add maple syrup (or vanilla)
5. Gradually add dry ingredients to wet ingredients. Mix until well combined and pour batter into prepared baking pan
6. Set in over for 20 – 30 minutes (until toothpick/butter knife inserted into center comes out clean)
7. Remove from oven and allow to cool before devouring
Add chocolate chips, peanut butter, powdered sugar…brownies are so versatile!
You can also sub half of the amount of butter with olive oil, or completely replace butter with olive oil altogether
For a sweeter finish, sub the brown sugar for all white sugar
These brownies are just the right amount of sweet. The chocolate protein powder and half brown sugar makes the brownies taste more dark chocolate then sweet chocolate, if you prefer your brownies sweeter, I might have the recipe for that too 😉
I have one more sweet recipe coming later this week so be sure to subscribe and check back in! This recipe is all the sugar and all the goodness, so you won’t want to miss it.