Who can resist a rich, gooey chocolate brownie? Try Carmen Niehaus' Protein Brownie with a delicious rooibos twist, made for sharing, although you might want to keep an extra slice!
Looking for a chocolate treat with a twist? Created by South African food writer and chef Carmen Niehaus for Lekker & Goed Season 2 on kykNET, this Protein Brownie combines rich dark chocolate, apple purée, soya protein and naturally caffeine-free Carmién Ashwagandha rooibos tea blend. A deliciously gooey bake with a little extra goodness in every slice.
Makes: 1 medium brownie cake
Preparation time: 10 minutes
Baking time: 25 minutes
Ingredients
- 125 ml (½ cup) warm Carmién Ashwagandha, brewed using 2 teabags
- 80 ml (⅓ cup) cocoa powder
- 60 ml (¼ cup) oil
- 1 tin (400 g) pie apples, puréed
- 125 ml (½ cup) brown sugar
- 250 ml (1 cup) white bread flour
- 125 ml (½ cup) soya protein powder
- 2.5 ml (½ tsp) salt
- 20 ml (4 tsp) baking powder
- 125 ml (½ cup) oats
- 3 eggs
- 1 slab (80 g) dark chocolate, melted
- 5 ml (1 tsp) vanilla essence
- A handful of raspberries
- Cocoa powder, for dusting
Method
Preheat the oven to 180 °C. Spray a loose bottom cake tin with non-stick cooking spray and line the base with baking paper.
- Mix the brewed rooibos tea, oil and cocoa powder together. Stir in the apple purée and brown sugar.
- Sift together the flour, soya protein powder, salt and baking powder. Add the oats.
- Whisk the eggs, melted chocolate and vanilla essence together, then whisk in the rooibos mixture.
- Gently fold in the dry ingredients until combined.
- Spoon the batter into the prepared cake tin and scatter the raspberries over the top. Bake for approximately 25 minutes, or until the brownie is just cooked but still slightly gooey in the centre.
- Allow to cool and dust with cocoa powder before serving, if desired.
