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Flourless protein brownies

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Serves 9

Easy

Prep: 5 mins

Cook: 30 mins

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These are easy to make ahead for when you want an afternoon pick-me-up. Don’t be surprised by the sweet potato – it keeps these brownies moist and delicious

Gluten free

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Try our flourless protein brownies, then discover flourless chocolate truffle cake with amaretto cream, flourless chocolate cake (caprese), or flourless honey nut cornflake and caramel bars.

Recipe extracted from The Blood Sugar Balance Cookbook by Meredith Mann (£19.99, Fair Winds Press). Photographs: Michelle Miller. Recipes are sent by the publisher and not retested by us.

Meredith Mann is a certified holistic nutrition coach who specialises in metabolism and fat loss. Follow her on Instagram @thepeachiespoon.

Flourless protein brownies recipe

Ingredients

Nutrition

• 245g cooked or tinned sweet potato or pumpkin
• 130g almond or peanut butter
• 1 egg
• 120ml milk or water
• 1 tsp vanilla extract
• 22g cacao or unsweetened cocoa powder
• 3 tbsp sweetener
• 30g vanilla or chocolate protein powder
• 1 tsp bicarbonate of soda
• 58g dark chocolate chips

Nutrition: per brownie

• kcal168
• fat11.2g
• saturates3.8g
• carbs7.2g
• sugars4.6g
• fibre3.2g
• protein7.9g
• salt0.6g

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Method

• step 1

  Heat the oven to 180C/160C/gas 4. Mash together the sweet potatoes or pumpkin, nut butter, egg, milk or water, and vanilla extract. Stir well, then add ¼ tsp of salt and the remaining ingredients, except the chocolate chips. Stir to combine, then add the chocolate chips.

• step 2

  Pour the batter into a 20cm x 20cm baking dish and bake for 25-30 mins. Stored in the fridge it will keep for up to a week.

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