These textured vegetable protein (TVP) brownies are a unique way to boost your protein and fiber intake in a satisfying chocolate dessert. Developed by a nutritionist, they have a moist, cocoa-rich texture and are made with simple ingredients. They're a great option for a satisfying snack or for incorporating more plant-based protein into your daily routine.
Ingredients
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3 large eggs
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180 ml (¾ cup) date puree
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60 ml (¼ cup) 0% plain Greek yogurt
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5 ml (1 tsp) vanilla extract
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125 ml (½ cup) unbleached all-purpose flour (or gluten-free flour)
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125 ml (½ cup) fine textured vegetable protein (TVP) (such as Mini OG Grounded)*
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80 ml (⅓ cup) cocoa powder
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5 ml (1 tsp) instant coffee powder
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5 ml (1 tsp) baking powder
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60 ml (¼ cup) semi-sweet dark chocolate chips
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60 ml (¼ cup) coarsely chopped walnuts (optional)
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1 pinch of salt
Preparation
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Preheat oven to 350°F (180°C).
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Line an 8-inch (20 cm) square pan with parchment paper slightly larger than the pan to make removal easier.
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In a large bowl, combine the eggs, date puree, yogurt, and vanilla.
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Add the flour, TVP, cocoa powder, coffee, baking powder, and salt. Mix until well combined.
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Fold in the chocolate chips and walnuts, if desired.
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Transfer the batter to the prepared pan and smooth the surface.
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Bake for 25 minutes.
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Let cool completely on a wire rack before cutting into portions.
Notes
Store for 5 days in the refrigerator or 3 months in the freezer.
*If using TVP with larger pieces, process it to a fine texture in a blender or food processor before adding it to the recipe to ensure a smooth consistency.
