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Peppermint Protein Twist Brownies

Holiday music, warm fires, and peppermint brownies...that sounds like a great evening. You get the music and fire going and we'll show you how to whip up these peppermint brownies. Our friends at Whey Too Sweet created these special for the holidays. Enjoy! 

Ingredients:

12 ounces baked yams, peeled and pureed

2 tablespoons raw honey

4 ounces Unsweetened, melted Baker's 100% cacao squares (can be omitted but adds depth)

1/4 cup coconut sugar or Truvia or Splenda Brown Sugar Blend

1 tablespoon black strap molasses

1/4 cup coconut oil

1 large egg plus 2 tablespoons liquid egg white

1/3 cup unsweetened cocoa powder

1 teaspoon vanilla extract

2 Crème Brule Flex Flavor Sticks

4 ounces Unsweetened, melted Baker's 100% cacao squares

1/2 Cup Non Fat Greek Yogurt

1/4 rounded teaspoon fine kosher salt

1/4 teaspoon baking powder

3 tablespoons ground almond meal

2 tablespoons 100% Whole Wheat Flour

1 measured cup of Devotion Nutrition's Brownie Batter Protein Powder

Topping:

10 ounces 100% Cacao Dark Chocolate

1/2 scoop or roughly 1/4 cup Devotion Nutrition's Brownie Batter Protein Powder

1/2 to 1 teaspoon peppermint extract (this can be lessened if sensitive to amount of peppermint.)

1/2 Cup crushed candy canes (Can use sugar free variety if you would like)

 

Method:

Preheat oven to 350 degrees F

Prep an 8x8 or 9x9 square brownie pan by spraying with nonstick baking spray or lining with parchment paper

Into your mixer or large bowl combine the following ingredients and mix until smooth:

Into your stand mixer or a large bowl combine yams, honey, molasses, coconut sugar, melted chocolate, vanilla, Flex Flavors and oil and mix until smooth.

Once all ingredients are incorporated add to the bowl the eggs and mix thoroughly. Add and mix in the yogurt. salt and baking powder.

Sift together dry ingredients. Add to stand mixer or bowl and mix until just incorporated, careful to scrape the sides. Batter will be thick. Pour into prepared 8x8 or 9x9 square pan. Smooth down batter. Bake at 350 degrees F for about 35-40 minutes being careful that it is not overcooked. Check them at 30 minutes. Brownies are finished when a toothpick is inserted and it is mostly clean with a few wet crumbs clinging. Place on wire rack to cool.

In a small saucepan on low heat add 10 ounces of chocolate and melt. Add protein powder and peppermint extract. Stir until smooth and protein has dissolved. Pour chocolate over the top of cooled brownies and smooth into a very thin layer. Add crushed peppermint candy canes by sprinkling over top layer of chocolate. Top layer will harden like a candy shell. Brownies taste best when allowed to sit for a few hours and let the flavors mingle.

 

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