Salted Caramel Brownies

more protein, less sugar, total pleasure

Salted Caramel Brownies dripping with liquefied salted caramel protein cream
Goal muscle_building
Total time 55 mins
Difficulty Easy
Nutritional value (per portion)
kcal 135
Protein 6 g
Fat 7 g
CARBOHYDRATES 12 g
Ingredients …

1 Person

You will need

1.
For the brownie batter:
150 g zucchini (a.k.a. courgette)
110 g spelt or oat flour
30 g Whey Protein of your choice (e.g. chocolate, vanilla, neutral, coffee, caramel, etc.)
30 g unsweetened cocoa powder
1 tsp baking powder
70 g stevia or erythritol
30 g Coconut oil
Coconut oil
Coconut oil
The best choice for cooking and general health
4.8/5
6.9900
320g jar
()
1 pinch salt
100 ml espresso or water

2.
For the topping:
50 g Salted Caramel Protein Cream
Salted Caramel Protein Cream
Salted Caramel Protein Cream
Protein-packed, low sugar** and palm-oil free
4.8/5
£4.99
200 g
(£2.50/100g)
optional extras: sea salt, a bit of extra Salted Caramel Protein Cream

Salted Caramel Brownies

more protein, less sugar, total pleasure

Recipe Development & Content Editor
Candy is an ecotrophologist and manages the entire recipe section of our magazine. Her expertise and her experience means she knows exactly how to create recipes that are both tasty and healthy.
This salted caramel brownies recipe simply takes our breath away. They are indescribably delicious. The secret? It’s our irresistible Salted Caramel Protein Cream. If we can stop ourselves from licking it right off the spoon, it absolutely shines in these healthy, freshly-baked brownies. Who can resist that combo?

Preparation

  • Preheat the oven to 180° C.
  • Grate the zucchini finely and squeeze with your hands to remove as much water as possible.
  • Add the zucchini and the rest of the ingredients for the brownie batter to a food processor or mixer. Blend into a batter. Occasionally scrape the extra batter down from the sides of the bowl. Keep mixing until it is smooth.
  • Grease or line a small loaf pan (13x17cm) with parchment paper. Pour the batter into the pan and smooth the top with the spatula.
  • Warm the Protein Cream for 30 seconds in the microwave or in a double boiler until it is thin and drizzle. Use a spoon to dollop spoonfuls onto the brownie batter. Use a toothpick or kebab stick to make swirls on the top of the batter.
  • Bake the salted caramel brownies for 30-35 minutes, until a toothpick inserted into the thickest part comes out clean.
  • Set aside to cool - do not skip this step! Then cut into 9 pieces.
  • If you can't get enough caramel, drizzle more warm Protein Cream over the top of the salted caramel brownies and sprinkle with sea salt.
  • Enjoy!
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