The final countdown to the marathon has begun – this time next week I’ll be finished! And hopefully recovering with a burger and ice cream. After my really long training runs I was always craving burgers and ice cream – weird. I’m trying to eat well this week to prepare myself, so I compromised by putting extra protein in these brownies and calling them healthy.
Fudgy Chocolate Brownies
by Emily Ratzlaff
Cook Time: 20-25 min
- 1/2 cup of vanilla or chocolate flavoured rice protein powder (or substitute flour/oat flour/almond flour)
- 1/2 cup of cocoa powder
- 1/4 teaspoon of baking powder
- 1/4 teaspoon of instant coffee (optional)
- 4 teaspoons of stevia (or 1/3 cup of sugar)
- 1 egg
- 1/2 cup of canned pumpkin
- 1.5 tablespoons of coconut oil (or canola)
- 2 tablespoons of honey
- 1 teaspoon of vanilla extract
- 1/4 cup of low fat plain yogurt
- 1/4 cup of milk (or soy/almond/etc.)
- 60 grams of dark chocolate, chopped (or 1/2 cup of chocolate chips)
- Sprinkles for decorating (optional)
- Preheat oven to 350 degrees F and grease baking pan with cooking spray.
- Combine dry ingredients and mix well.
- In a separate bowl, beat together pumpkin, egg, oil, vanilla extract, yogurt, milk and honey.
- Add dry ingredients to wet ingredients and mix well. Stir in chopped chocolate.
- Pour into prepared pan and garnish with sprinkles if desired. Bake for 20-25 minutes or until a knife inserted into the centre comes out clean.
These are really good covered in peanut butter. Maybe next time I’ll just make peanut butter brownies.