This protein brownie recipe, or S’mores protein brownie recipe to be exact, could be our favourite recipe ever!
A healthier take on classic chocolate brownies, they’re high in protein (packed with our Vegan Wondershake) and made with yoghurt which really gives them a classic, fudgy texture.
What’s more, they have a buttery biscuit base and are topped with toasted marshmallows for that sweet, gooey, chocolatey flavour of S’mores. What more could you want?
This recipe is also 100% dairy free but but you can easily swap out some ingredients depending on your preference (dairy free milk to semi-skimmed, and so on).
Ingredients:
For the base:
– 120g crushed biscuits e.g. biscoff biscuits
– 50g dairy free butter, melted
For the brownie:
– 100g dark chocolate of choice, melted
– 250g dairy free / Greek style yoghurt
– 100g caster sugar
– 80g plain flour
– 30g dark cocoa powder
– 30g PC Vegan Wondershake in Double Chocolate.
– 120g dairy free milk
– 100g chocolate chunks
The topping:
– Vegan Marshmallows
Method:
1) Preheat oven to 175 degrees C (fan oven)
2) Line and grease a 15cm baking tin.
3) Pour the melted butter over the biscuits and mix until combined – consistency similar to ‘wet sand’.
4) Press into the base of your tin and pop into the fridge whilst you make the brownies.
5) In a bowl combine the dark chocolate and sugar.
6) Add in the yoghurt and mix well.
7) Add in the dry ingredients and mix until just combined.
8) Mix in the milk until smooth and glossy.
9) Fold in the chocolate chips.
10) Pour ontop of the biscuit base and bake for 28-32 minutes.
11) Remove from the oven and top with the marshmallows. Put back into the oven for 3-5 minutes, until the marshmallows are melted and gooey – alternatively use a kitchen torch to slightly toast them.
12) Lastly, eave to cool before slicing.
Happy Baking!
This recipe was created by the incredibly talented Recipe by Rosie