YOUR SOLIN GENERATED RECIPE
Red Velvet Swirl Brownies
Oat-based brownies baked with earthy beet and rich cocoa, finished with a creamy Greek yogurt swirl for a decadent high-protein breakfast.
INGREDIENTS
0.25 cup Oat flour
30 gram Vanilla protein powder
1 tbsp Unsweetened cocoa powder
1 tsp Beet root powder
0.5 cup Liquid egg whites
0.5 cup Non-fat Greek yogurt
1 tbsp Maple syrup
0.5 tbsp Virgin coconut oil
0.25 tsp Baking powder
0.25 tsp Sea salt
0.5 tsp Vanilla extract
PREPARATION
Preheat your oven to 350°F and lightly grease a small individual-sized oven-safe baking dish with a touch of coconut oil.
In a medium mixing bowl, whisk together the oat flour, vanilla protein powder, cocoa powder, beet root powder, baking powder, and sea salt until no lumps remain.
Add the liquid egg whites, 0.25 cup of the Greek yogurt, maple syrup, melted coconut oil, and vanilla extract to the dry ingredients, stirring until the batter is smooth and vibrant red.
Pour the batter into the prepared baking dish, spreading it evenly to the edges with a spatula.
Dollop the remaining 0.25 cup of Greek yogurt on top of the batter in small spoonfuls.
Use a toothpick or the tip of a knife to gently swirl the yogurt into the red velvet batter to create a marbled effect.
Bake for 18 to 22 minutes, or until the edges are firm and a toothpick inserted into the center comes out mostly clean.
Let the brownie cool for at least 5 minutes to set before enjoying it warm directly from the dish.