I’m back again 🫡 have disappeared for days (I’ve been asking about boos brownies / other brownies and cakes a few days ago) and can confirm I’ve been trying different recipes and experimenting the past few days but none of the brownies have killed me!
pic 1 is just an overview of what I’ve tried:
1 is from ridiculous brownies (have shared in a few previous posts), 2 is based off of a recipe from weight loss with veera (uses yoghurt), 3 is a microwave brownie with silken tofu. if anyone’s interested I can share the actual recipes for those and full reviews etc but long story short, the first one was ok but texture was a little weird (I also found it not sweet enough), 2 was ok (probably the best out of the three), and 3 was good as a tofu dessert but I found the soy taste too prominent. I would like it as a tofu dessert but idt it quite cuts it for a brownie. if you haven’t seen my previous posts, I’m hoping to do this for a friend’s bday so ideally would like this to resemble an actual brownie / cake more. sorry I labelled the numbers wrong. 4 (left and right) are actually two different test batches. I used different recipes both based on greek yogurt because I think 2 was the best out of all of them. the one on the left I think I just picked a bad recipe. there were barely any wet ingredients and my batter wasn’t mixing at all. I had to add in water eventually and it still set which was a miracle but it was SO DRY like drier than my skin and that says a lot lol. the pic doesn’t even do it justice. then I went back to the recipe for 2 and changed up the ingredients / amounts this time. I was really hoping to make it higher in protein and improve the taste.
now pics 2-4 are all of my recent batch which is based on day 2’s recipe. guys this was SO GOOOD i kid you not. I’ll leave my recipe below. honestly this would be fine as is, but while taste and protein (and texture) are all great, the only problem is when I cut it (left it overnight already), I can’t hold up a piece on its own.
pic 3 is like half the height of the actual thing (idk how to describe it) because it won’t hold. idk if you can see but in my last pic, when I try to lift a slice up it cuts in half. the bottom pretty much is stuck on the liner. I eventually ate this with a spoon and it was really moist and fudgey which I liked but this would be perfect if I could actually hold it. now idk if I’ve underbaked it or if my recipe was just not good enough so here I am asking for advice haha. I’ll put my recipe down below and the products I’ve used:
ingredients:
* flour / equivalent – 15g
* cocoa powder – 30g
* protein powder / equivalent – 30g
* yoghurt – 80g
* milk / equivalent – 30g or ml
* egg
* baking powder – 1/2 tsp
* vanilla extract – 1/2 tsp
* coffee / espresso shot
* sweetener – roughly 110g
for flour, I used oat fibre (groovy keto – 27 kcal, 0p), cocoa powder (nestle roll house – 60 kcal, 3p), protein powder (pbfit peanut butter powder – 133 kcal, 15p), yoghurt (half (40g) alpro simply yoghurt plain – 20 kcal, 1.6p // half (40g) alpro greek style plain – 26 kcal, 2.2p), milk (split 25g / ml arla lactose free skimmed – 7 kcal, 0.7p // 6g alpro single cream soya – 9 kcal, 0.1p), recipe calls for one medium egg, I used 60g egg white (two chicks – 29 kcal, 6.5p). for sweetener, I used 50g stevia (truvia) and 60g lakanto (japanese).
this was borderline too sweet (the past few days wasn’t quite sweet enough so ig the sugar / sweetener ratio might need to be adjusted based on your personal preference!)
I roughly estimated the baking powder + vanilla extract to be around 4 kcal but honestly is negligible. I didn’t put in calorie content of the tiny bit of coffee / espresso shot.
the whole thing (I kid you not this was a whole 26cm cake tin) came out to be around 314 kcal, 9.9f, 31.9 c (6.3 sugars, 32.1 fibre) and a whopping 32.3p. honestly not bad at all
I baked this for like 16-17 mins at 180°c fan. I’m a noob at baking and I think I may just not have baked this for long enough. I also haven’t tried freezing it then seeing if I’m able to hold it up as is without it sticking to the pan – do you guys have any thoughts / suggestions mainly just around the issue of this sticking to the pan / not holding up?
also I was wondering about melting a bit of chocolate / adding in chocolate chunks in the batter. if that’s the case would you adjust the amounts of cocoa powder or other ingredients?
thanks so much in advance again ☺️
by randompoopp
Dining and Cooking