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Brownies are already a fabulous invention in themselves, but with a fluffy topping they're even more of a game-changer! Combined with the soya yoghurt and protein powder, they also provide a great source of protein. The psyllium holds the fluff together. I would almost go as far as saying ... brownies with benefits!
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
One square springform pan(20 x 20 cm), lined with baking paper
How it's done
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth.
Whisk the butter and sugar in a bowl. Mix the flour, cocoa powder, baking powder, baking soda and salt in a bowl. Add the chocolate, butter & sugar mixture and oat milk, mix. Fold the aquafaba into the mixture, transfer to the tin.
Approx. 15 mins. in an oven preheated to 175°C (convection). Remove and leave to cool in the tin.
Combine the yoghurt, water, protein powder, cocoa powder and psyllium, leave to absorb for approx. 10 mins. Spread the protein fluff on top of the brownies, cut the brownies into slices.
|Storage:||Keep the brownies in the fridge.|
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