Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Watch how to make this recipe.
Protein Brownies
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- Level: Easy
- Total: 3 hr 15 min (includes cooling time)
- Active: 35 min
- Yield: 20 brownies
-
- Nutritional Analysis
- Per Serving
- Calories
- 441
- Total Fat
- 27 grams
- Saturated Fat
- 13 grams
- Cholesterol
- 94 milligrams
- Sodium
- 200 milligrams
- Carbohydrates
- 42 grams
- Dietary Fiber
- 4 grams
- Sugar
- 31 grams
- Protein
- 11 grams
These brownies are not only rich and fudgy (thanks to dark chocolate chips and cocoa powder!), but they also pack a protein punch in every bite. We swapped out traditional all-purpose flour for a combo of almond flour and chocolate protein powder, then upped the protein with Greek yogurt, plenty of eggs and a secret ingredient – chickpeas. We especially love the nutty swirl of tahini with crunchy bits of toasted sesame seeds throughout.
- Level: Easy
- Total: 3 hr 15 min (includes cooling time)
- Active: 35 min
- Yield: 20 brownies
-
- Nutritional Analysis
- Per Serving
- Calories
- 441
- Total Fat
- 27 grams
- Saturated Fat
- 13 grams
- Cholesterol
- 94 milligrams
- Sodium
- 200 milligrams
- Carbohydrates
- 42 grams
- Dietary Fiber
- 4 grams
- Sugar
- 31 grams
- Protein
- 11 grams
Ingredients
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Directions
- Position a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment, leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
- Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates, so be careful. As the foam subsides, the butter will go from canary yellow to golden. When it does, take it off the heat. Add the chocolate and let sit, stirring occasionally, until melted.
- Put the chickpeas, yogurt and 1/4 cup of the tahini in a food processor and purée, stopping and scraping down the sides with a rubber spatula as needed, until very smooth. Set aside. Whisk together the almond flour, protein powder and cocoa powder in a medium bowl. Set aside.
- Add the granulated sugar, brown sugar, vanilla, eggs and 1 3/4 teaspoons kosher salt to a stand mixer fitted with the whisk attachment. Beat, starting on low speed and gradually increasing to high, until the mixture is pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Don’t be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to medium and beat in the chickpea mixture until well combined. Reduce the speed to low and slowly pour in the warm chocolate mixture; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
- Mix the maple syrup, sesame seeds, a pinch of kosher salt and the remaining 3/4 cup tahini in a small bowl until combined. Do not overmix as it can become stiff.
- Scrape the brownie batter into the prepared pan. Add tablespoon dollops of the tahini-maple mixture on top of the batter. Using a toothpick, swirl the tahini mixture into the batter to create swirled lines.
- Bake until the brownies are glossy and just barely firm and an instant-read thermometer inserted into the center registers 205 degrees F, about 40 minutes. (Don't let the thermometer touch the bottom of the pan or you’ll get a much higher reading. The cook time will be at the higher end of the range if using a glass or ceramic baking dish.) Sprinkle with flaky salt. Let the brownies cool completely to allow the crumb to set before slicing, about 2 hours.
- Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 20 squares.
