Chocolate Pecan Brownies

Chocolate Pecan Brownies

Normally when you make brownies, you use an even mixture of flour and sugar as the base. Sugar is hygroscopic meaning that it absorbs moisture. This is one of the properties of sugar that results in a soft and tender brownies. I wanted to make a low-carb, high-protein brownie with some anti-inflammatory properties. Therefore, I used Myo100 Chocolate mixed with peanut butter as the base with chopped pecans for a nice crunch. This gave us a low-carb, soft and tender brownie with anti-inflammatory, Omega-3 fats. Pecans are high in a fat known as alpha-linolenic acid (ALA). This is an essential fatty acid that you must get from your diet and pecans are a great source.

 

Pecan Brownies

Makes: 9 servings

Prep time: 5 minutes

Cook time: 14-17 minutes

 

Ingredients

Dry:

1 scoop chocolate protein powder (I used Myo100 by Myotrend®)

1/2 cup granulated erythritol

2 tbsp coconut milk powder

1/2 tsp salt

1/4 tsp baking soda

 

Wet:

1 1/2 cup cashew milk

1/2 cup peanut butter

2 eggs, large

1 tsp vanilla extract

 

Other Ingredients:

1/4 cup chopped pecans

 

Method

  1. Preheat oven to 350ºF and coat an 8×8″ with cooking spray.
  2. Whisk together dry ingredients in a large bowl.
  3. Whisk together wet ingredients in a medium sized bowl.
  4. Pour wet ingredients into dry, then whisk until homogenous.
  5. Fold in pecans, transfer to 8×8″ pan, and bake for 14-17 minutes until knife inserted into the center comes out clean.
  6. Remove from oven, allow to cool, then cut into 9 equal sized squares.

 

Macronutrients/Serving

Calories –

Fats – 12.1g

Carbohydrates – 4.8g

Fiber – 1.4g

Protein – 8.1g

ABOUT THE AUTHOR
Andy
About the author

Andy (The Performance Chef) has a passion for not only food. But also optimizing health and pushing the boundaries of human potential. A chef by trade, he has at trained a bachelor’s degree in culinary nutrition, master’s degree in nutrition & exercise science. And is a doctoral candidate in health & human performance.

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