PROTEIN BROWNIES: stay light without sacrificing taste!

Name: PROTEIN BROWNIES: stay light without sacrificing taste!
Uploaded: 2026-02-23T17:15:27Z
Duration: PT184.640S
Channel: Food Inspiration

published on 23 February, 2026 at 18:15

INGREDIENTS (for a 20×25cm pan)

250g egg whites

125g brown sugar

180g oat flour

50g unsweetened cocoa powder

100g toasted hazelnuts (80 g + 20 g)

3 tsp peanut butter

200g dark chocolate

1 teaspoon baking powder

A pinch of salt

METHOD

1. Chop 80g of the hazelnuts in a food processor and set aside the remaining 20 g for decoration.

2. In a bowl, combine the oat flour, cocoa powder, baking powder, and salt. Mix until evenly combined.

3. In a small saucepan, add the dark chocolate and peanut butter. Melt over low heat, stirring constantly, until smooth. Let cool slightly.

4. Place the egg whites in a large bowl and beat with an electric mixer. When they start to turn white, add the brown sugar and continue beating until stiff peaks form.

5. Gradually fold the chocolate mixture into the whipped egg whites, mixing gently with a spatula.

6. Add the dry ingredients little by little, folding gently with a spatula, until you obtain a thick but smooth batter.

7. Pour and level the batter into a baking pan lined with parchment paper and sprinkle with the remaining hazelnuts.

8. Bake at 180°C/350°F for about 20 minutes. Let cool completely.

9. Cut the brownies using a cutting board and a knife.