Vegan protein brownies

Vegan Baking sweet bake
Total: 45 min. | Active: 20 min.
vegan, lactose-free

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!

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 12 pieces

Chocolate
100 g vegan dark chocolate, finely chopped
Brownie mixture
100 g vegan butter substitute, soft
80 g birch sugar
120 g light spelt flour
60 g cocoa powder
1 tsp baking powder
½ tsp sodium bicarbonate
½ tsp salt
1 ¾ dl oat drink
1 ¾ dl aquafaba, beaten until stiff
Protein fluff
250 g vegan yoghurt substitute nature (soya)
1 dl water
30 g vegan protein powder
20 g cocoa powder
5 g ground psyllium

How it's done

Chocolate

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.

Brownie mixture

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.

To bake

Approx. 15 mins. in an oven preheated to 175°C (convection). Remove and leave to cool in the tin.

Protein fluff

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.

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