Not a full fat brownie – for that, please see here, here or here. But, this is high protein, actually ‘good’ for you health wise, and still tastes pretty damn good. Plus you can be a greedy pig and eat the whole thing in one sitting. To be a fully fledged #fitspo #healthyeating kind of person, add some healthy ice cream on top. I’ve definitely done this and continue to do this. My personal favourites are Frill and Oppo, and newly arrived in the UK, Halo Top.
But please don’t drizzle Chemical Farms (Walden Farms) on top, too. And please don’t be someone who tries to convince anyone on this planet that Chemical Farms ‘syrups’ aka gum thickened, artificially sweetened water in a bottle, taste like genuine maple syrup or genuine golden syrup. Please, just don’t do it. In fact, please just don’t buy that stuff.
Now onto the ingredients. I know few of you actually read the main body of a recipe blog post i.e. the part that can sometimes take the most time, and just skip to the recipe, but I hope you read this. It’s probably in your best interest should you want to recreate this 😉
For the protein powder, I haven’t specified what type. That’s because this seems to work with most protein powders, except whey protein. Unless you want a cardboard tasting piece of dry sponge, this isn’t recommend. However, if you’re after a whey protein only protein cake, I recommend this Oreo Protein Cake. I have used beef protein isolate, various vegan blends and casein protein, all with good results. The textures are different, yes, but all have turned out well.
For the yoghurt, I have used greek yoghurt, Skyr and soya yoghurt. All have worked just fine. Obviously if you’re after a dairy free option, the soya yoghurt will be your go-to for this. A combination of light cream cheese and soya yoghurt also works really well. But generally, so long as the quantities are the same, it should work. My personal preference is soya yoghurt – either Alpro or Tesco’s own brand.
For the milk, you can pretty much use any you like. Nut milk, dairy milk, soya milk etc. You can even use water if you’re either really really skimping on the calories, you’ve run out, or you’re dairy free/vegan and find the price of nut milk extortionate. The latter I can completely sympathise with. Top tip: stock up when it’s on offer.
For the flavouring drops, I use either Women’s Best or Myprotein. Women’s Best ones are £1 more expensive, but you seem to need less of them than Myprotein ones – the sweetness and flavour is more intense. On the whole, I prefer Women’s Best drops – Butter Biscuit, Cheesecake, Vanilla, Coconut, and Nut Nougat are the ones I stick with. Myprotein flavouring drops, Toffee, White Chocolate, Vanilla and possibly Peanut Butter are the one I would recommend. However, don’t expect them to taste like white chocolate or like peanut butter – be realistic. They’re artificial flavouring drops, they don’t. But the flavour they do have, albeit not exactly what the label says, is good. PS this isn’t a sponsored review, just my honest opinions.
- 60g chocolate protein powder (see above)
- 25g cocoa powder
- 25g soya flour
- 60g egg white or 1 large egg
- 60g canned pumpkin puree
- 60g yoghurt (see above)
- 60ml milk (see above)
- 1 tsp flavouring drops
- Preheat the oven to 170C. Line a small baking dish or loaf tin with baking paper.
- Combine all of the dry ingredients together in a bowl. To the centre, add the wet ingredients and whisk until the batter is smooth and no lumps remain. Don’t worry about over mixing as you would with regular cake or brownie – it makes no difference to this.
- Transfer to the prepared baking dish and bake for 25-35 minutes or until done – the ingredients used will determine the baking time. The lower end of the scale is usually the combination with beef protein and quark. The longer end is for vegan protein and soya yoghurt.