Chocolate protein brownies
Dark chocolate brownies with ground almonds and chocolate protein. They are dense and moist, with a tender cake-like crumb (not gooey in the middle). All made in one bowl.
- Melt
- Mix
- Bake
- Cool
At a glance
- Prep15 min
- Cooking25 min
- Waiting30 minto cool
- Total1 h 10 min
- Makes12 squares · 12 servings
- DifficultyEasy
- Oven175 °C conventional160 °C fan
Before you start
- Heat the oven to 175 °C conventional (160 °C fan). Preheating means letting it reach that temperature before the tin goes in: it takes about 10-15 minutes.
- Line the tin with baking paper, leaving it hanging over two sides so you can lift the brownies out later.
- Take the eggs out of the fridge.
Step by step
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Step 1: Melt the chocolate
Put the chocolate and coconut oil in a microwave-safe bowl. Heat for 30 seconds, stir and repeat in 30-second bursts.
It’s right if… When stirred it is glossy with no lumps. 3-4 bursts are usually enough.
If it goes wrong… If it looks grainy or smells burnt, it got too hot: next time use 15-second bursts and stir more.
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Step 2: Let it cool a little
Leave the chocolate out of the microwave for 5 minutes so it does not scramble the eggs.
It’s right if… The bowl feels warm, not hot.
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Step 3: Whisk with the sugar and eggs
In the large bowl, whisk the sugar with the eggs and vanilla for 1 minute. Add the melted chocolate and mix.
It’s right if… A glossy, smooth chocolate mixture.
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Step 4: Add the dry ingredients
Add the ground almonds, protein and baking powder. Fold in with the spatula just until no powder is visible.
It’s right if… A thick batter that falls in heavy ribbons.
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Step 5: Pour into the tin
Scrape the batter into the tin and smooth it with the spatula. Scatter the chips on top, if using.
It’s right if… The layer is about 2 cm deep and even from side to side.
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Step 6: Bake
Bake on the middle shelf for 25 minutes. Test the centre with a cocktail stick.
It’s right if… The stick comes out clean or with a few moist crumbs, with no runny batter. The edges are pulling away from the tin.
If it goes wrong… If it comes out with runny batter, bake for 3-5 more minutes and test again.
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Step 7: Cool and cut
Leave the brownies in the tin for at least 30 minutes. Lift out using the paper and cut into 12 squares (3 cuts one way and 2 the other).
It’s right if… They cut cleanly. Straight from the oven they are soft and would crumble.
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How to tell it’s going well
- Before baking: thick, glossy batter.
- When done: the stick comes out clean or with moist crumbs, no runny batter.
- Once cool: firm and dense, with a tender crumb.
If this happens…
- They are dry
- Take them out as soon as the stick comes out with moist crumbs: every extra minute dries them out.
- They crumble when cut
- Let them cool for longer. 30 minutes in the fridge makes them cut even better.
- The chocolate seized while melting
- It got too hot. Start again with 15-second bursts.
How to store it
- In the fridge, in a sealed container, for up to 5 days. They taste best at room temperature: take them out 15 minutes before.
- They freeze for up to 3 months, wrapped in portions.
Approximate nutrition
Per serving (12 squares · 12 servings). Excluding optional ingredients.
- Energy
- 230 kcal
- Protein
- 5 g
- Carbohydrate
- 18 g
- Fat
- 15 g
Calculated by Nutri Gains from the Gourmet Isolate Protein label and the USDA food database (FoodData Central). These are guide values: they vary with the brands you use.
Allergens
Contains: egg, milk, soya, tree nuts. Check the label of each ingredient: traces vary by brand.
Make this recipe with…
Gourmet Isolate Protein · chocolate flavour · 1 kg
30 g in this recipe · €48.90
See the proteinRelated recipes
Recipes adapted by Nutri Gains to our protein from published recipes. The quantities have been checked, but every oven, microwave and ingredient brand is different: go by the cues in each step.
Recipe from nutrigains.es: https://nutrigains.es/es/recetas/brownie-proteico-chocolate/
