How to Make Protein Brownie Bites

Ingredients

• 2¼ oz (65 g) gluten-free dark chocolate
• ¾ oz (20 g) gluten-free white chocolate
• 5 oz (140 g) golden caster sugar
• 3½ oz (100 g) butter
• 1¾ oz (50 g) Good Hemp Wholemeal Protein Flour
• 1 oz (50 g) Good Hemp High Protein Flour
• 1 tsp gluten-free baking powder
• 3 free-range eggs
• 1 tsp vanilla extract
• ¾ oz (20 g) cocoa powder
• 5 tbsp crème fraîche

• 2¾ oz (70 g) gluten-free white chocolate
• 1¾ oz (50 g) Good Hemp Seed Hearts

1. For the brownie, melt both the chocolates and butter in a bowl over simmering water. Once melted, leave to cool.
2. Preheat the oven to 180ºC/Gas Mark 4.
3. Line a 25 x 35 cm (10 x 14 in) square baking tin with baking paper.
4. Sift all the flours, cocoa powder and baking powder into a bowl.
5. Use an electric mixer (full speed) to whisk the eggs and sugar until pale and fluffy and almost doubled in volume.
6. Pour the cooled chocolate mix into the eggs and sugar in three inclusions, gently folding in a figure of 8 to combine, but not deflate the air.
7. Resift the dry ingredients, in three inclusions, to the chocolate mix, gently folding in the ingredients, then fold in the crème fraîche.
8. Pour the mixture into the baking tin and bake for 25 minutes. Once baked, the centre should not wobble when shaken.
9. Leave the brownie bake to cool down completely, then place the bake in the fridge until cold.
10. For the topping, toast the hemp seed hearts in the oven until they are golden and release a nutty aroma. Leave to cool.
11. Melt the white chocolate over a bowl of simmering water. Once melted, trickle over the cold brownie bake in a pattern of your choice.
12. Sprinkle the toasted hearts over the brownie bake, then cut into slices.