Wednesday, 18 February 2015

Nutella Protein Brownies (Gluten-Free)

I'm not lying when I say that these are the gooiest, fudgiest protein brownies on the planet.

I mean, look at them. Look at that chocolate brownie porn, oozing with nutella goodness. Don't they just look utterly delicious?

Amazingly, these Nutella Protein Brownies aren't just rich, chocolatey and utterly decadent, but they're also extremely good for you. Low in carbs (especially sugars - they're sweetened with apple puree) and gluten-free, they're about as guilt-free as you can get.

Honestly, I adore these protein brownies and make a batch for myself pretty much every single week. I like to make variations on them (I had to include Go Nutrition's incredible dark chocolate hazelnut butter this time round), but these are probably the best.

I hope you enjoy!

Sam x



1/2 cup Sukrin reduced fat almond flour
2/3 cup Creative Nature cacao
4 scoops chocolate whey
1 egg
1.5 tsp vanilla extract
Couple drops liquid stevia (I get mine from Cardiff Sports Nutrition here)
300g unsweetened apple puree
8 squares Lindt 85% dark chocolate
4 tbsp Lucy Bee coconut oil
2 tbsp Go Nutrition dark chocolate hazelnut butter
1/2 cup roasted and chopped hazelnuts


1) Preheat oven to 180C then grease and line a loaf tin. Combine the almond flour, cacao and protein. In a separate bowl, whisk together the egg, vanilla, liquid stevia (add more or some coconut sugar if you want things sweeter) and apple puree.

2) Gently melt together the dark chocolate with the coconut oil, then stir in the hazelnut butter until smooth. Pour into the egg mixture and combine, then fold this into the dry mixture. Spoon in the hazelnuts and give a good stir.

3) Pour into the loaf tin (use a brownie tin if you want smaller squares), then bake for 20-25 minutes so that it's still gooey (I like mine verging on underbaked), then scatter over a few chopped nuts to decorate, if you like. Leave to cool before cutting into squares and enjoying.