Powerhouse Brownies
High Protein, gluten-free, dairy-free, refined sugar-free
Here is a quick and easy recipe for gluten-free brownies that taste delicious and are super high in protein. I use common pantry ingredients and no fancy techniques to create a satisfying chocolate sweet with little effort. I am in love with quinoa flour: it's one of my favorite grains to eat and contains all the amino acids to make a complete protein; plus, it's high in fiber! If you make my brownies with chocolate chips that are sweetened with coconut sugar, you will have a truly low-glycemic treat that will not spike your blood sugars. Plant-based vegan butter and yogurt makes these brownies extra gooey, fluffy, and irresistible.
Powerhouse Brownies
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021
Ingredients
3/4 cup maple syrup
1/2 cup strong coffee (extra hot)
1/4 cup unsalted vegan butter
1/3 cup cocoa powder
1/4 cup vegan yogurt
2 eggs
1 tablespoon vanilla extract
1 cup quinoa flour
1/4 cup protein powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips
Makes 12 brownies
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Instructions
1. Preheat oven to 350ºF/180ºC. Coat a 12-count single-square brownie tin liberally with baking spray. Or use a 12-count cupcake tin lined with cupcake papers.
2. Place maple syrup, coffee and butter into a saucepan and heat to a boil, turn off heat and transfer to a mixing bowl. Add in cocoa powder and mix into a dark batter. Now fold in yogurt, eggs and vanilla and whisk well together until light and fluffy.
3. Add quinoa flour, protein powder, baking powder, baking soda and salt, Stir until blended into the wet ingredients. Fold in chocolate chips.
4. Pour batter into the prepared tins to make 12 large brownies or cupcakes. Bake 14 minutes.
Photos by Brian Byllesby
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