Here’s a little baking math for you:
Brownie craving + no boxed mix + no butter + no motivation to go to the store = Using a little Google magic to improvise
Which led me to concocting the recipe below… Since I was swapping in oil for butter, I figured the coffee-flavored protein powder would A) deepen the chocolate flavor, and B) add some kind of healthy component.
The general verdict was that the texture was awesome — especially if you’re a fan of super-chewy brownies — but they were a little on the greasy side. So I’ll make ’em again, but go easier on the oil next time!
Butterless Mocha Protein Brownies
- 1/3 cup vegetable oil
- 1 cup sugar
- 1 1/2 tsp. pure vanilla extract
- 1 egg
- 1/2 cup all-purpose flour
- 1/3 cup cocoa powder
- 1 tbsp. coffee-flavored protein powder (I used JavaPro)
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- Preheat oven to 350 degrees and line a 10″ loaf pan with parchment paper.
- Mix oil and sugar in a large bowl. Incorporate vanilla and egg.
- In a separate bowl, whisk together flour, cocoa, protein powder, baking powder and salt.
- Add dry ingredients to wet, mixing thoroughly. Pour mixture into prepared pan.
- Bake 20-25 minutes, until a toothpick inserted into the center comes out with just a few crumbs. Cool completely before cutting.
As mentioned, I noticed that the batter was a bit oily, so I some off the top with a paper towel. Next time I’ll start with 1/4 cup oil and add more only as needed.
Don’t worry if the batter isn’t too runny; mine had the consistency of cookie dough, so I simply scooped it out of the bowl and patted it into the pan.
The result? Moist, chewy brownies with a decadent texture. Not too bad for an evening experiment in the kitchen!
Have you had success with recipes when improvising ingredients?