So I mentioned yesterday that I got a new whey from Cellucor…
….and it’s pretty awesome let me tell you! I love Cellucor because not only are their flavours to die for, but their products also sport some great macros and a gluten free certification 😀
Of course there is some sucralose in there and some dyes so it’s not 100% clean in my book BUT it’s much better than many other whey’s (shorter ingredient list). It even uses beet powder for the majority of the red colouring just like red velvet cake used to be made in the past! Good Stuff.
It has been tasty in my proats alongside my usual goodies…
The main event was when I decided to attempt to make some healthy, fudgey brownies out of this flavour. Despite only ever making my own brownies ONCE before, these turned out amazing. Dense. Fudgey. Not too sweet. Chunkalicious…
Anywho, so these were quite the treat and now here comes the recipe!
Choco-Chunk Red Velvet Brownies
Macros: Calories: 123 Carbohydrates: 13 Fat: 5 Protein: 8 Sugar: 2 Fiber: 5
- 1 cup gluten free oats (ground into a flour)
- 1 scoop Cellucor Red Velvet Cake Batter whey
- 1/4 cup almond meal
- 2 tbsp coconut flour
- 6 packets of Sweet Leaf Stevia (or any Stevia)
- 1/2 tsp baking powder
- 1 chocolate brownie Questbar (can use regular ol’ choco chips if you don’t own Questies)
- 1/2 cup butternut squash puree
- 1/4 cup unsweetened apple sauce
- 1/2 cup unsweetened vanilla almond milk
- 1 large egg
- 1 tbsp coconut butter (I used Artisana raw coconut butter), slightly melted
Directions: Combine all the dry ingredients in a large bowl (exception of the Questbar). Once those are combined well and all of the clumps are gone, chop up your Questbar in ‘chip-sized’ pieces and fold those into the dry. In another bowl, whisk your egg and then add the rest of the wet ingredients. Stir/whisk until smooth. Fold your wet into your dry and pour into a sprayed square pan/tin. Take a spatula and even out the top nicely. Toss in the oven for about 16-18 minutes or until the edges are beginning to pull away from the sides of the tin but the top is not overly brown (a toothpick will come out a wee bit moist). You want them to be slightly underdone or else they will end up drying out as brownies continue to cook once they are out of the oven. We want fudgey here friends!
Then nom away slowly while smiling because my second ‘from scratch’ brownies turned out great! 😀