This recipe is from Katie.
Katie managed to really get my attention pretty fast. Her red hair, the kayal heart she paints on her face every day and her american accent give her something truely unique and you want to get to know her better. Katie is not only a passionated singer, but also a delighted hobby cook and my first friend who contributed 2 recipes to my blog! So thank you Katie for your delicious and even healthy (!) brownie recipe!
„So you think brownies are loaded with sugar, unhealthy, and fattening? So you think it isn’t possible to make a brownie healthy? Well, here’s a recipe to prove you wrong. This delicious treat is gluten-free, vegan, and contains no oil! Who would have thought? To make things even better, one small brownie has 6 grams of fat, 19 grams of carbohydrates, 5 grams of sugar, 11 grams of protein, and only 160 calories! How crazy is that?! This is the perfect example that you can make unhealthy food healthy, without jeopardizing taste and texture. I live for making healthy foods that are good for you and make you happy at the same time! Have as many as you like, these babies are (semi-) guilt free!“ – KATIE
What do you need?
For the dry ingredients:
- 5 brown rice cakes
- 1 cup protein powder (I used Muscle Milk Light cookies n cream)
- ½ tsp pure baking soda
- ½ tsp baking powder
- ¼ cup raw cacao powder (or regular cocoa powder)
- 2 tbsp of sweetener of choice (I used stevia in the raw, but cane sugar would taste amazing as well)
- 1 cookies n cream quest bar (if you can’t find these substitute for Oreo cookies)
For the wet ingredients:
- ½ cup chocolate peanut butter (I used Peanut Butter & Co dark chocolate dreams)
- 1 tsp pure vanilla extract
- 1.5 cups + 2 tbsp unsweetened vanilla almond milk (I used almond breeze)
- 1 tbsp agave nectar (honey works as well)
- 1 banana
- 1 cup unsweetened natural applesauce
For the topping:
- Some cinnamon
- Some flax seeds
What do you do?
Preheat your oven to 350°F. Coat an 8×8 brownie pan with some oil or butter and set aside.
In a large bowl crumble the brown rice cakes into small chunks. If you don’t like crunchy brownies you can grind them in a blender until they have a flour-like consistency. Add the protein powder, baking soda, baking powder, raw cacao, and sweetener. Stir until combined, then set aside.
In a bowl add the chocolate peanut butter, agave, 2 tbsp of the almond milk, and vanilla extract. Mix together, then microwave on high for 30 seconds. Stir the mixture and microwave again on high for 20 seconds and stir. Mash the banana into this bowl and add the applesauce. Stir until well combined.
Add the peanutbutter mixture to the dry ingredients and stir briefly. While stirring add in the milk a little bit at a time until a runny consistency is achieved. It shouldn’t be too liquid though. I needed about 1.5 cups of milk, but you might need some more or less.
Now chop your quest bar into small pieces and fold the chunks gently into the mixture. Then pour the mixture into the baking pan and sprinkle with some cinnamon and flax seed. Bake at 350°F for about 20 minutes. Then I like to turn the temperature up to 375°F and bake for an additional 3-5 minutes until a toothpick inserted into the center comes out with only a little bit of brownie mixture on it. Be careful not to overcook brownies, they want to be nice and fluffy and moist, not dry like a cake.
Let the finished brownie pan cool down, then slice it up and serve with some fruit or ice cream, while still warm.