My baking has adapted over the years and I go through phases of cooking with different flours or sweeteners. These ones aren't gluten-free (sorry to all the coeliacs) as they are made with spelt flour but I think the texture of the flour works really well in them. My other brownie recipes linked above are both gluten-free if that is something you're looking for!
You can see I've used very little sweetener here, partly because the protein powder adds some sweetness already but also because I like dark chocolate and want to try and reduce my sugar intake wherever possible.
I hope you love the recipe as much as I do!
RECIPE (makes 16)
- 1 cup/125g wholemeal spelt flour
- 1/2 cup/50g cacao powder
- 20g chocolate whey protein powder
- 1 egg & 50ml egg whites (or 2 eggs)
- 1/4 cup/50ml coconut oil, melted
- 100ml almond milk
- 2 tbsp/40g peanut butter
- 1 tbsp/25g honey
- 1 tbsp/20g 'Skinny Sugar' or other sweetener of choice
- 40g (4 squares) dark chocolate, broken into chunks
1) Preheat oven to 180 degrees (fan) and line a brownie tin with baking paper
2) In a large mixing bowl, mix together all the dry ingredients
3) In a separate bowl, whisk together the wet ingredients and then add them to the bowl with the dry ingredients
4) Stir through dark chocolate chunks
5) Pour batter into prepared tin and bake for 20-25 minutes (you want them to still be slightly gooey in the centre but cooked enough to hold together)
6) Leave to cool slightly before cutting into squares