Yes. Another brownie recipe. Or maybe more of a dense chocolate cake? It’s an updated, slightly tweaked version of my Pumpkin Swirl Brownies, minus the pumpkin swirl. As you can see from the pictures though, I did make up for a lack of a ‘baked in’ topping. When is a s’mores theme ever a bad idea though?
This makes a slightly smaller quantity than the Pumpkin Swirl version as my intention was to make a slightly smaller one, basically so that I could justify eating the whole thing in one sitting…. Topped with vanilla ice cream (this one is a firm favourite), a generous drizzle of melted nutella, peanut butter..almond butter…biscuits.. Ahem. Right, recipe.
There is one ingredient which might make you raise your eyebrows. Don’t be alarmed, you cannot taste it, I promise!
- 30g chocolate beef protein
- 30g casein protein (ideally chocolate but I only have vanilla right now!)
- 30g cacao powder
- 22g coconut flour
- 22g oatbran (or finely ground oats)
- 20g extra light mayonnaise (trust me!!)
- 90ml egg white
- 150g courgette, diced or grated
- 70ml almond milk
- 1 tbsp coconut oil or butter, melted
- 2 tbsp Sukrin gold
- 1 tsp stevia drops/toffee flavdrops
- 1/2 tsp psyllium husk
- 3/4 tsp baking powder
- Preheat the oven to 170C.
- In a bowl, combine all of the dry ingredients, apart from the baking powder.
- Add in the remaining ingredients to the centre of the bowl. Roughly mix it together and then blend using a hand blender. If you don’t have a hand blender, add the dry ingredients to a food processor, pulse, add the wet ingredients and blend again until smooth with no lumps remaining. Add the baking powder and combine together. It should be a thick, spoonable batter.
- Line and spray with oil a baking dish. Scrape the batter in a spread around as evenly as you can. Bake for 35-40 minutes.