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high protein brownies

We've been on a sweets kick lately, so we wondered if we could use our Unseasoned meat(less) crumbles to add protein to another dessert fav: BROWNIES. We're happy to report that yes, we totally can...and it tastes amazing. If you don't believe us — try these chocolatey treats for yourself. 

8-10 Servings
II Difficulty
9 Ingredients
15 MIN Preparation
30 MIN Cooking
45 MINTotal Time
meatless crumbles
Made With Longève

meatless crumbles

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high protein brownies
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INGREDIENTS

  • ½ cup Longève Unseasoned Crumbles, dry
  • ½ cup cherry juice (or your favorite fruit juice, to hydrate)
  • 1 ½ cups AP flour, sifted
  • 1 tsp. salt
  • 6 oz (1 cup) unsweetened chocolate chips
  • 8 oz (1 cup / 2 sticks) butter
  • 1 ½ cups sugar
  • 2 tsp vanilla extract
  • 4 eggs

INSTRUCTIONS

    • Rehydrate Longève Unseasoned crumbles with ½  cup cherry juice in a small bowl. Preheat your oven to 350 F°. Grease a 9x9 brownie pan.
    • Sift the flour and salt together and set aside.
    • Melt the butter and chocolate in the microwave for 30 second-bursts until the chocolate is softened. Stir to mix. Add vanilla.
    • Add just 1 cup of sugar to the chocolate mixture and fold in until incorporated.
    • Place the remaining ½ cup of sugar and 4 eggs in a bowl. Whisk for 5 minutes until light and fluffy.
    • Using a rubber spatula, fold the melted chocolate into the whipped egg mixture until evenly mixed.
    • Next add in the flour mixture, gently using the whisk to incorporate. Finish folding the mixture together with the rubber spatula. 
    • Finally, fold in the rehydrated Longève crumbles until the batter is mixed evenly. 
    • Pour batter into brownie pan and bake for 30 minutes. Cool for 10 minutes before serving.

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