Rich chocolate brownies made with RheStore RheBuild Protein Blend, vanilla and a sprinkle of sea salt. Monk fruit replaces the usual sugar; choose dark chocolate with no added sugar if you also want to avoid added sugar from the chocolate.
Makes 20 brownies. Estimated macros per brownie:
185 kcal · 10.5 g protein · 7 g carbohydrate · 13 g fat · 2 g fibre
Ingredients
- 150 g butter
- 200 g dark chocolate
- 75 g granulated monk fruit sweetener, formulated as a 1:1 sugar replacement
- 2 large eggs
- Seeds scraped from 1 vanilla pod
- ¼ teaspoon bicarbonate of soda
- 1 tablespoon olive oil (15 ml)
- 50 g plain flour
- 250 g RheStore RheBuild Protein Blend.
- A pinch of flaky sea salt
Method
- Preheat the oven to 180°C, or 160°C fan. Line a 20 cm square baking tin.
- Gently melt the butter and chocolate together, stirring until smooth. Allow to cool until warm.
- Stir in the monk fruit sweetener, then add the eggs, vanilla seeds and olive oil. Blend briefly with a handheld blender until combined.
- Fold in the flour, bicarbonate of soda and RheStore RheBuild Protein Blend until evenly mixed.
- Spread into the prepared tin and sprinkle with flaky sea salt.
- Bake for approximately 20–25 minutes, checking from 20 minutes. The edges should be set, with a skewer inserted into the centre showing moist crumbs rather than liquid batter.
- Allow to cool completely in the tin before cutting into 20 brownies.
Estimated macros per brownie
185 kcal · 10.5 g protein · 7 g carbohydrate · 13 g fat · 2 g fibre
Estimated using standard 70% dark chocolate and a zero-calorie monk fruit–erythritol blend; carbohydrate excludes sweetener polyols. Different chocolate or sweetener will change the values. The 250 g Rhebuild quantity is untested, so texture and baking time need confirming with a first batch.
