Monday, April 7, 2014

However you want' em brownies!

I love the cocoa brownie recipe from Smitten Kitchen, most of all because it's so flexible. I've done loads of adjusting to this recipe for different reasons, but here's the way I made it tonight that has be excited again. The texture turned out pretty darn great - thick and fudgy - even though I used whey protein, which can make baked goods too cakey. I added some ground chia to combat that, since it absorbs water, and I think it worked!

However you want 'em cocoa brownies
Serves 16-25

1/4 c brewed coffee
5 T butter, melted
5 T applesauce (or yogurt, mashed banana, or pumpkin - each gives a slightly different texture and flavor)
3/4 plus 2 T cocoa
1/4 t salt
1/2 c sugar
1/4 c honey
2 T chia seeds, ground
2 eggs
1 scoop vanilla whey protein powder (27-30g)
3 T white whole wheat flour

Pre-heat oven to 325º F. Grease 8x8 pan
Melt butter. Grind chia seeds (in blender or coffee grinder). Mix first 8 ingredients (to chia.)
Add eggs, blend.
Add whey protein and flour and mix JUST until combined.
Bake at 325ºF for 35 (30-40) minutes until a toothpick inserted center keeps the brownie color, but doesn't look wet.

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Try this and want to share how it went? Have questions before you try it? Let me know!