Light and moist these are the perfect healthy treat. By whisking the egg whites separately you create a much lighter texture. The addition of protein powder is a great way to increase protein without creating a heavy brownie.
Makes 12-16 brownies
Preparation time: 15 minutes
Cooking time: 25 minutes
What’s Good About It?
Adding a little chocolate protein powder is an easy way to increase the overall protein content in these brownies. Using xylitol keeps the sugar content low. Erythritol would also work well in this recipe.
- Preheat your oven to 180C, and grease and line a 20cm square baking dish.
- Separate your eggs.
- In a small pan place your dairy free spread or coconut oil, chocolate, cocoa powder and protein powder. Heat very gently and stir until the chocolate and oil has melted. Beat well.
- Whisk your egg whites until stiff.
- In a food processor beat together the egg yolks and xylitol. Add the chocolate mixture, baking powder, orange zest and juice and continue to beat until smooth. Gradually fold in the egg whites and arrowroot
- Spoon the batter into the tin and top with a few extra chocolate chips.
- Bake in the oven for 25-30 minutes until cooked and firm on top.
- Allow to cool in the tin before turning out and cutting into slices.
Nutrition per brownie 174kcal, Fat 11.7g, Carbohydrates 12.7g, Protein 4.3g
Did You Know?
Try adding chopped nuts to the mixture or stir in additional chocolate chips for extra flavour and texture.
100g dairy free spread or coconut oil
225g dairy-free chocolate chips
30g cocoa powder
30g chocolate protein powder
3 large eggs, separated
zest of 1 orange
1tsp baking powder
1tbsp orange juice
Few additional chocolate chips to top