| TWO BITE PROTEIN BROWNIES |
Hands up if you have a major sweet tooth?!! (Both my hands just thrust into the air..) Here's the thing if you have a soft spot for sweets but you're also trying to get or stay in shape, you're going to want to plan ahead and prepare some treats that not only satisfy your cravings but also pack some fiber and protein so it's not just your sweet tooth that's satisfied but also your hunger. Bonus round - having protein and fiber with your dessert also helps stabilize your blood sugar so you don't experience the sugar roller coaster.
These two bite brownies are ridiculously fudgy thanks to the sneaky pureed squash, and the chocolate protein powder seamlessly blends through without a hint.
p.s. If you have kids - they'll never know these are healthy.
Let's make 'em!
Recipe makes 10 brownies
Macros per brownie:
113 cals - 1g fat - 16g carbs - 10g protein
Macros per brownie with chocolate frosting:
177 cals - 5g fat - 21g carbs - 11g protein
Ingredients
1/2 cup squash puree, can sub yam puree
2/3 cup soy milk
1/4 cup plain vegan yogurt
1/2 cup coconut sugar
50g chocolate protein (save 15% using affiliate code: EVANNRYAN)
1/4 cup all purpose flour sub gluten free flour if needed
1/4 cup cacao powder
1 tsp baking powder
1/4 tsp salt
Ganache Frosting
1/3 cup vegan chocolate (save 15% using affiliate code: EVANNRYAN)
3 tbsp soy milk
Recipe
Start with making your squash or yam puree - This is how I prepared the delicata squash that I used:
Preheat the oven to 350 F and line a small baking tray with parchment paper.
Slice the squash in half and using a spoon remove the seeds.
Lightly oil the inside of the squash, I like to use spray avocado oil.
Place the squash open side down on the prepared baking tray.
Bake for 15-25 minutes (depending on the size of the squash).
Squash is done once the inside is tender.
Using a spoon remove the inside of one half of the squash. This likely measures out to a half cup.
Place the half cup squash in a blender to puree. If your blender needs assistance you can add the 2/3 cup soy milk now to blend the squash really smooth.
Add the pureed squash (and milk if used) to a mixing bowl.
**Leftover roasted squash is great to add to salads!**
Add to the squash mixing bowl: yogurt, coconut sugar, and if you haven't added it yet - soy milk. Whisk the wet ingredients together well.
Sift in the dry ingredients: chocolate protein powder, flour, cacao powder, baking powder, and salt.
Mix everything together well.
Add 10 muffin liners to a muffin tin.
Divide the batter across the 10 muffin liners evenly.
Bake for 15 minutes or until crispy around the edges and cracking on top.
Allow to cool.
Ganache Frosting
Add the chocolate and soy milk to a sauce pan and bring to low heat.
Stir constantly until you have a thick chocolate ganache. Remove from heat.
Using a spoon divide the chocolate ganache across the 10 brownies.
Top with flaky sea salt if desired.
To firm quickly set the brownies in the fridge for 30 minutes.
I like to keep the brownies in the fridge in a sealed container for the best texture.
Brownies will keep in the fridge for up to 5 days!
Looking to better your nutrition and eat more plants in 2025? Join the High Protein Vegan Community! We're cooking up protein rich, meal prep friendly meals, balanced with fibre and FLAVOUR!
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