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?
Not as good as you have! This looks so yummy!