Vegan High Protein Brownie Recipe Info
We call this: The Midnight Fudge Black Garlic & Lupin High Protein Brownie Recipe. The Caavakushi team thinks it completely reinvents healthy plant-based baking. We decided to bypass common protein sources like gritty protein powders or black beans, which can ruin a brownie’s texture.
Instead, we used an enzyme rich lupin and sweet potato mousse technique. We combine cooked sweet potato pulp with sweet lupin flour (an ancient, ultra high protein legume flour that is naturally low in carbs) and a single clove of fermented black garlic.
Caavakushi Team Hack: The black garlic adds zero garlic taste; instead, it acts as a secret flavour enhancer, providing a deep, balsamic like, umami rich molasses note that makes the ordinary cocoa powder taste like expensive 90% dark craft chocolate.
Servings: Makes 9 large square brownies
Total Time: 50 minutes
Prep Time: 20 minutes
Baking Time: 25 to 30 minutes
Estimated Nutritional Value (Per Individual Brownie)
Calories: 215 kcal
Carbohydrates: 18g
Protein: 12.5g
Fat: 9g
Fibre: 6g
Vegan High Protein Brownie Recipe Ingredients
High Protein Fudgy Core:
– 1 cup of sweet lupin flour (sifted smoothly)
– 1 cup of steamed sweet potato flesh (skins removed, mashed until perfectly smooth while hot)
– 1/2 a cup of almond butter (smooth and unsalted)
– 1/2 a cup of pure maple syrup
– 1 single clove of fermented black garlic (mashed into a completely smooth paste)
– 60ml of unsweetened soy milk
Deep Cacao:
– 1/2 a cup of organic Dutch process cocoa powder
– 1/2 a teaspoon of baking powder
– 1/4 teaspoon of fine sea salt
– 50 grams of 85% vegan dark chocolate chips
Plant-Based High Protein Brownie Recipe Cooking Instructions
1. Thermal Prep:
Preheat your oven to 175°C. Line an 8×8 inch square baking tin with a sheet of parchment paper, leaving a bit of overhang on the sides so you can easily lift the brownies out later.
2. Black Garlic Mousse:
In a large mixing bowl, combine the hot mashed sweet potato flesh, the smooth almond butter, the maple syrup, and the mashed black garlic paste. Use an immersion blender or a vigorous hand whisk to blend these ingredients together for 2 minutes. The heat from the sweet potato will loosen the almond butter, creating a glossy, thick, purple brown paste where the black garlic is perfectly invisible.
3. Activating The Dry Proteins:
In a separate dry bowl, whisk together the sifted sweet lupin flour, the Dutch process cocoa powder, baking powder, and fine sea salt. Whisking ensures that the leavening agent and the cocoa are uniformly distributed through the dense lupin fibers.
4. Unified Batter Fold:
Pour the dry flour mixture into the wet sweet potato mousse. Add the 60ml of unsweetened soy milk. Using a silicone spatula, gently fold the ingredients together using a circular motion. Lupin flour absorbs liquid rapidly; the batter will quickly become incredibly thick, dark, and sticky—much thicker than standard cake batter.
5. Chocolate Pocket Fold:
Gently fold in your dark chocolate chips. These will melt during baking, creating molten pockets of liquid chocolate that enhance the fudgy mouthfeel.
6. Architectural Smooth:
Scoop the heavy batter into your lined baking tin. Because it is so dense, it will not self level. Use the back of a metal spoon dipped in warm water to press the batter into the corners and smooth the top into a totally flat sheet.
7. Precision Bake:
Bake at 175°C for 25 to 30 minutes. Around the 25 minute mark, insert a toothpick into the center. Unlike regular brownies, you want the toothpick to come out with a few wet, sticky crumbs attached. If it comes out completely clean, the brownies will be dry; if it comes out with runny batter, give them 3 more minutes.
8. Essential Cold Set Cure:
Remove the tin from the oven. Do not attempt to slice them yet! The proteins in the lupin flour and the starches in the sweet potato need to be cool to lock in the fudgy texture. Let the tin cool completely on your counter for 30 minutes, then transfer the entire tin into the refrigerator for 1 hour.
9. Clean Slice:
Once chilled, use the parchment paper handles to lift the brownie slab out onto a cutting board. Using a large, sharp knife dipped in hot water, slice the slab into 9 clean squares. Serve them at room temperature or slightly chilled for a decadent, dense, high protein bite.
Vegan Resources
- Caavakushi Vegan Food Recipes
- Caavakushi Vegan Drinks Recipes
- Caavakushi Vegan Newsletter & Free 7 Day High-Protein Vegan Meal Plan
- Vegan Stuff Podcast With Caavakushi
- Caavakushi Vegan Search Engine
- Best Vegan Recipe Books
- Best Vegan Wines & Alcohol
- Best Vegan Food & Supplements
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