Prep time: 10 minutes + 30-45 minutes baking
Nutritional information per 100g/ 218kcal/ 10g protein/ 22g carbs/ 10g fats/
It’s been a while since my last post (you know, the beginning of the year, just too much work and uni stuff), so I thought it might be nice to post something again… food, what else could it be, right? Although there’s loads of brownie recipes on the internet, I’ve decided to write down my own anyway.
When I cook, it’s usually just mixing everything I have at home together and voilà, the meal’s ready. Unfortunately, the same thing happened when I was making brownies. I mixed everything I came across and made the brownies. With no recipe. You can imagine the anxiety on my face when I realised the terrible consequence of my “a little bit of everything” cooking – no recipe for that heaven.
Thank God I forgot I’ve got an Alzheimer’s and for a change, I remembered every single ingredient I’d used. Next time I was baking I measured all the ingredients.
I don’t even know what words to use to describe the flavour. Speechless. Hashtag foodporn. What’s more, it’s vegan, cruelty-free, dairy-free, gluten-free (if you use rice flour or protein instead) blabla…you know. A cake full of nutrients. No regrets.
600ml alternative milk (I used Unsweetened Almond from Alpro)
200g melted chocolate (I used Cooking Chocolate Fin Carré from Lidl)
100g protein (I used Vegan Blend from Myprotein)
100g flour (I used spelt flour from Waitrose)
100g peanut butter
50g carob powder/ or cane sugar
50g cocoa powder
Tsp baking soda
Melt the chocolate and stir all the ingredients together. I recommend using a blender, so that the dough is smooth (the consistency will be Nutella-like…and the taste too). Pour the mixture on a baking tray, spread it evenly (mine was 2 cm thick) and bake for about 30-45 min on 170°C (mine took 45 min). The thinner you make it, the less time in the oven. Keep checking the cake after 30 minutes baking.
Let the brownies cool and serve them with anything you like. Personally, I love to splash some Alpro yoghurt and date syrup over them, decorating them with some fruits.
A tip for chocolate lovers: top the brownies with some chocotella (recipe here). Long live the carbs.