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
- Preheat the oven to 190 degrees C and grease and line a baking tray with greaseproof paper.
- 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.
- 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.
- Drain the butternut squash chunks, then whizz up in a blender with the eggs, melted coconut oil and vanilla until smooth.
- Pour into the dry ingredients and gently mix together until you have a thick consistency, then spoon into your prepared tin and spread evenly.
- 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.
- Slice up into 12 and remove from the tin – eat while still warm or chilled.