DELICIOUS Protein Brownies

I just made the most delicious protein brownies ever!  I have been reading up on Whey and Soy Protein Isolates and realized that is what my Any Whey Unflavored protein powder is (with a little extra).  I read a blurb about someone using the powder instead of flour in certain things so I gave it a whirl.  They turned out amazing!  There isn't an ounce of flour of any kind in these.  Here is the recipe for those of you who can't live without brownies but are trying to stay away from flours....

8 Tbsp butter, unsalted
2 oz unsweetened baking chocolate
2/3 cup Whey (or Soy) protein Isolate
1/2 tsp baking powder
1/4 tsp salt
1 1/4 cup Maltitol crystals (you could use Stevia or Splenda I imagine but I'm experimenting with Maltitol)
2 large eggs
1 tsp vanilla extract

Preheat oven to 350*.  Spray an 8" square pan with cooking spray and set aside.
Melt butter and chocolate in microwave safe bowl, stirring occasionally until chocolate is melted.  Set aside to cool a little bit.
Mix protein powder, baking pwoder and salt together in  a small bowl and whisk togther to break up clumps.
Stir the Maltitol into the chocolate mixture, beat in the eggs one at a time and vanilla; then add in the protein mixture and mix by hand.
Pour the batter into the prepared pan.  Bake until a toothpick inserted in center comes out clean.  Took me about 30 minutes.  Cool on wire rack and enjoy!

I can't believe how well these worked and they are delicious!  I got the Protein Isolates from netrition.com along with the Maltitol.

Thanks for posting this recipe. I am going to try a brownie recipe that I have that uses coconut flour. If it comes out OK, I will post.

 Terry

I made your recipe with the following changes.

4 tbs butter instead of 8
1 tsp of baking powder instead of 1/2 (I made a mistake)
2 scoops of protein powder (I was too lazy to measure)
1 cup splenda instead of 1 1/4 malitol

I didn't have a square pan so used a round cake pan. (bummer because I like the corners) I baked it for 20 minutes and it was overdone. It probably could have come out in 15. It is like cake brownies not fudgy brownies. They are good but a bit dry from cooking too long. So next time I think I will add some applesauce since I halved the butter and cook them for less time. I might try them in a mini muffin pan too.

Thanks for the recipe.  I think it will help the chocolate cravings.

Michelle

I think it needs a little applesauce anyway because mine dried out a little after they were done.  I am going to make them again adding applesauce and subbing flax meal for the butter (2 tbsp flax meal for every 1 tbsp butter) then I will add the applesauce trying to make them a little fudgey-er (is that a word?)  By the way, maltitol is bad!  I used it in these brownies and in a protein egg custared that I made the other day.  It gave me dumping.  It wasn't unbearable, but didn't like it.  So, on to the next one.  I have always used Splenda but read that it is sugar processed with bleach and I didn't like the sound of that.  Stevia is really good, but it is a bit expensive for cooking in quantities like this, so back to Splenda for now.

I will post if I can get them to be more of the fudge brownie because that's the way I love them!  i have read that flax meal has a higher fat content than other flours you might use, so it also makes things more moist.  You can use it as a sub for butter, oil, etc.  I'm going to give it a whirl and see how it turns out.

Note to self or anyone else who is reading this.  Do not, I repeat, DO NOT make these with flax meal.  They tasted disgusting!  It kind of reminded me of grass, not that I go around eating grass, but if I could imagine what grass would taste like, this would be it.  I made another batch using the regular ingredients, except added 1/3 cup applesauce and used Splenda instead of maltitol.  They are good, but not as good as the maltitol.  Dang it!  I guess I'll have to try Stevia next time, even though that will cost a bit more, it's more for curiosity purposes at this point.  The applesauce didn't do much for added moisture, they were still cakey.  If anyone has suggestions on how to make them more of a fudgey consistency I would apprecaite it!

Try leaving out the baking powder. That makes things rise. If they don't rise they won't be so cakelike. I am thinking of trying some canned pumpkin to make them moist. I was going to add some ground flaxseed to the first batch I made but didn't. Sounds like a good thing I didn't.

Michelle

My regular full sugar full fat recipe for brownies are very very fudgey and the secret is to put them directly into the freezer to cool for 30 mins or so.  I have made the same recipe and let them cool on the counter and they lose their fudginess but if I put the pan directly in the freezer out of the oven for up to an hour tops to cool, then they are very moist and fudgey.  You might want to give that a try with your recipe.

Thank you, I will try this because I love me some fudgey brownies!

Do we have a consensus as to the best way to make these yet?  I am waiting to see what turns out the best!

I'll wait till you girls get the kinks worked out...I can't wait to try them but I want the best outcome brownies....lol....Please post again the best recipe.