Rich-tasting brownies packed with protein and flavour, what’s not to love about this cute Halloween bake?
Let me start this recipe off by saying I don’t believe in healthier baking for dieting, but I do strongly believe in healthier bakes for improved sport performance, energy and better nutrition.
Plus, because these brownies are high in protein, they make a fun alternative to expensive protein bars. And if you’re a regular cardio lover like me, you might also spend your life savings on those things. So these save a little money in the long run too.
I love recipes that have a little balance – not too sugary, not too bland – not too saintly but not something that will leave you feeling sick either. And I’ve spent way too many nights surrounded by Reese’s wrappers to know that feeling.
Ideal for a little Halloween treat, these chickpea brownies have a cute marshmallow cobweb edge for a dose of fun. I should warn you in advance that it can get a little (by which I mean really) messy during the process – but the end result is so worth it.
I usually slice these brownies up and take one or two to the office, for a handy pre-run snack or simply an afternoon sweetener. Enjoy!
Ingredients
For the brownies:
- 1 tin chickpeas drained
- 1/3 cup oat flour
- 1/2 cup granulated Stevia or Truvia
- 1 scoop plant-based chocolate protein powder (or 2 tbsp cocao powder)
- 2 heaped tbsp cocoa powder
- 1 tsp vanilla essence
- 3 heaped tbsp smooth peanut butter (natural)
- 3 tbsp oat milk (add more if too dry)
For the cobwebs:
- 3 x giant white and pink marshmallows or 1 cup mini marshmallows. Free From Fellows do a great vegan mallow alternative.
Method
- Pre-heat oven to 180 degrees.
- Add all the ingredients to a large mixing bowl (other than the chocolate eggs) and combine.
- Stir together until mixed then transfer to a food processor and blend until a smooth dough is formed. (NOTE: this can take a lot of time because it’s a really thicc mixture. Don’t use a Nutribullet etc unless using really small amounts at a time).
- When the batter is ready to go, line a baking tin with baking paper/foil, spray cooking oil and add the mixture. Use the back of a spoon or fork to spread evenly + into corners.
- Place in oven and bake for between 20 minutes.
- Leave to cool, then place in airtight container overnight or for several hours. It’s important to let the brownies cool down before you start adding the webs, no matter how peckish you are!
- For the marshmallow webs, add 1/2 cup or one large marshmallow to a microwaveable bowl at a time. Heat in the microwave for 30 seconds, stir quickly with a spoon for about ten seconds then begin.
- Using gloves or your fingers, you want to drag really thin lines of mashmallow across the brownie, then go edge to edge around the bake. The marshmallow cools and thickens fast, so pop it back in the microwave for 10 seconds if you need to remelt it. Keep adding web layers until you’re happy with the end result. Leave to cool for a minimum of one hour.
- Slice, serve and devour.
Recipe courtesy of Sophie Ritchie, editor
