Gooey chocolate brownies your go-to? Or maybe you’re partial to a blondie? Either way, we’re about to deliver the goods you’ve been waiting for. To celebrate the launch of our brand-new Carb Killa® flavours, Dark Chocolate Raspberry and White Chocolate Salted Peanut, nutritionist and talented baker Elkie Chiu has created not one, but TWO delicious recipes for you to whip up in the kitchen!

The first is a classic brownie – but with a twist! It features our decadent new Dark Chocolate Raspberry bar, meaning a rich dark chocolate and tart raspberry flavour. Elkie’s second offering is a nutty white chocolate blondie, featuring our second new bar, ideal for those with a sweet tooth.

But which is better? We’ll let you be the judge of that! Give these recipes a go and don’t forget to tag us in your photos on Instagram at @grenadeofficial.

Have you managed to get your hands on the new bars yet? Nope? Head over to our website to shop today or pop down to your local Tesco, Holland and Barratt or WHSmith Travel to try them out for yourselves.

Dark Chocolate Raspberry brownies

High protein brownie recipe

Ingredients

50g Hydra 6® protein powder, Chocolate Charge
25g oat flour (or blend normal oats to a flour consistency)
25g cocoa powder
25g ground almonds
30g granulated sweetener
½ tsp baking powder
100g egg whites
120g apple puree
1tsp vanilla extract
14g coconut oil
15g dark chocolate
50g raspberries

Optional

Chopped up Carb Killa® Dark Chocolate Raspberry

Method

1) Start by preheating the oven to approx 170°c
2) Next, melt the coconut oil and dark chocolate together in a bowl over a water bath – you can also use a microwave but be careful not to let the chocolate burn! Once melted, set aside to cool
3) Then, in a large bowl, combine the protein powder, oat flour, cocoa powder, ground almonds, sweetener and baking powder
4) Afterwards, add in the egg whites, apple puree and vanilla extract and combine. Then add in the melted coconut oil and dark chocolate
5) Fold in half of the raspberries and chopped up Carb Killa® bar and spread the mixture evenly into a baking tin lined with baking paper. Scatter the remaining raspberries and Carb Killa® bars on top and bake for approx. 16-18 minutes
6) Finally, remove your brownies from the oven and leave to cool. Once cool, cut into 16 brownie-sized squares and enjoy!

 

Macros per brownie

54 calories | 3.2g carbs | 2.9g fat | 3g protein

White Chocolate Salted Peanut blondies

Ingredients

50g Hydra 6® protein powder, Killa Vanilla
25g oat flour (or blend normal oats to a flour consistency)
25g peanut flour
25g ground almonds
30g granulated sweetener
½ tsp baking powder
100g egg whites
120g apple puree
1tsp vanilla extract
14g coconut oil
15g white chocolate

Optional

Salted peanuts
Chopped up Carb Killa® White Chocolate Salted Peanut

Method

1) Start by preheating the oven to 170°c
2) While the oven preheats, melt the coconut oil and white chocolate together in a bowl over a water bath – you can also use a microwave but, again, be careful not to let the chocolate burn!
3) Combine the protein powder, oat flour, peanut flour, ground almonds, sweetener and the baking powder in a large bowl. Then add in the melted coconut oil and white chocolate
4) After this, fold in the salted peanuts and chopped Carb Killa® bar and spread the mixture out evenly onto a baking tin lined with baking paper. Sprinkle additional nuts and chopped pieces of bar on top of the mixture before popping into the oven to bake for 16-18 minutes
5) Once baked and cooled, cut the brownie into 16 squares and serve!

Macros per brownie

50 calories | 2.7 carbs |2.4g fat | 3.2g protein

So, which recipe will you to be trying out first? Don’t forget to tag us in your bakes! And, if you’re keen to get a piece of the new flavour action, visit our website and order the new bars today!