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Mini Egg Protein Brownies

March 20, 2016

After the success of the Creme Egg Protein Cake, I thought i'd have another go at another diet friendly Easter Recipe & came up with these brownies. 

 

Like the Creme Egg cake they're flourless so are suitable for those who can't have gluten too. They're also under 100 calories a piece. 

 

 

 

Servings: Makes 16 brownies

Macros per brownie: 

89kcal / 5g protein / 11g carbs / 3g fat / 1g fibre

 

Ingredients:

240g tin chickpeas (drained, rinsed well & blended into flour) 

60g chocolate protein powder (casein works best in this as whey can go a bit dry when baked) 

2 tbsp cashew butter

20g cocoa powder (I used Green & Blacks Organic) 

90g Cadbury's Mini Eggs

30g Choc Shot (available in hot chocolate aisle of supermarket)

50ml milk of choice (I used semi-skimmed cows milk)

10g stevia

3/4 tsp baking powder

Water - as needed

 

Instructions:

1. Preheat oven to 180C. 

2. Line a square baking tin with non-stick baking paper (the wider the tin the thinner the cake slices). 

3. In a food processor blend chickpeas into "flour". 

4. Add all ingredients except for Mini Eggs & blend into a thick batter (mix should be thick but pourable, if it looks too thick to pour add a little more water/milk).  

5. Pour mix into baking tin & squeeze in Choc Shot to create marble effect throughout cake. 

6. Place cake in oven for 8 minutes.

8. Remove cake from oven & push in Mini Eggs (think about how you are going to cut the cake so each slice gets a Mini Egg or two!)

9. Return to oven for 5 minutes (brownies should still be a bit gooey in the middle when they come out). 

10. Place on a wire rack to cool (or slice immediately & enjoy warm!).  :-) 

 

 

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