Chocolate Orange & Ginger Protein Brownies

Gooey, soft and delicious. These rich, chocolatey brownies are not only gluten-free, but low carb and packed full of protein thanks to the key ingredients – butternut squash, raw cacao and PhD Nutrition Chocolate Orange whey protein. With a twist of ginger, you can’t go wrong with these #IndulgingInnocently bad boys!



  • 1 butternut squash
  • ¼ cup buckwheat flour
  • 2 scoops PhD Nutrition Chocolate Orange diet whey protein powder
  • ¼ cup oat flour
  • 3 tbsp cacao powder (I used Kaizen Living)
  • ⅓ cup natural sweetener (Truvia stevia)
  • 1 tsp ground ginger
  • 1 tsp baking powder
  • Grated zest of 1 orange
  • 2 eggs
  • 1 tbsp coconut oil, melted (I used Lucy Bee)
  • 1 tsp vanilla extract


Get baking!

  1. Preheat the oven to 190 degrees C and grease and line a baking tray with greaseproof paper.
  2. Remove all the skin and seeds from the butternut squash and cut into small chunks. Steam or boil on the hob until softened, then drain and plunge into cold water.
  3. In a large bowl, mix together the chocolate protein powder, cacao powder, buckwheat flour, oat flour, sweetener, ground ginger and baking powder. Stir in the orange zest.
  4. Drain the butternut squash chunks, then whizz up in a blender with the eggs, melted coconut oil and vanilla until smooth.
  5. Pour into the dry ingredients and gently mix together until you have a thick consistency, then spoon into your prepared tin and spread evenly.
  6. Bake for 15-20 minutes until risen, golden and a skewer comes out clean – it will still be a little soft but that’s what you want! Leave to cool in the tin for about half an hour.
  7. Slice up into 12 and remove from the tin – eat while still warm or chilled.


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