Brownie with Hemp Protein - a plant-based recipe with a rich chocolate character

Brownie does not have to be just a sweet snack. By adding hemp protein, you can enrich it with nutritional value while preserving its intense chocolate flavour, moist centre and pleasant, slightly nutty note. Hemp protein works well in baked goods, bars, desserts, smoothies and shakes. Its natural plant-based profile pairs particularly well with cocoa, dark chocolate, hazelnuts and warming spices. It is an ingredient for manufacturers looking to create plant-based, functional and more nutritious sweet snacks.

Why use hemp protein?

Hemp protein is a plant-based source of protein and amino acids that support muscle recovery and overall body function. It also contains fibre, healthy fats and minerals, making it a valuable addition to finished products. Its versatility is another advantage in baked goods. It can be used in brownies, cakes, muffins, cookies, baking mixes, protein bars and chilled desserts. The subtly earthy, nutty profile of hemp protein pairs especially well with cocoa, chocolate, dates, nut butters, vanilla and nuts.

Vegan Stock hemp protein can be a great solution for manufacturers developing plant-based, high-protein recipes or products for consumers looking for more nutritious snack options.

Learn more about our product: Hemp Protein Vegan Stock

Recipe: vegan chocolate brownie with hemp protein and hazelnuts

This recipe is for everyone who would like to test the potential of hemp protein in their own kitchen.

Ingredients for a 20 × 20 cm baking tin

• 145 g light spelt flour
• 25 g Vegan Stock hemp protein 35 g cocoa powder
• ¼ tsp baking soda
• ½ tsp salt
• 100 g vegan dark chocolate
• 220 g brown sugar
• 80 ml rapeseed oil
• 80 g hot water
• 2 tbsp ground flaxseed, approx. 14 g
• 3 tbsp warm water for the flaxseed, approx. 45 g
• 40 g hazelnuts, finely chopped

Method

1. Preheat the oven to 170°C, using conventional top-and-bottom heat. Combine the ground flaxseed with 45 g of warm water and set aside for around 10 minutes, until thickened.
2. In a bowl, combine the flour, hemp protein, cocoa powder, baking soda and salt.
3. Finely chop the chocolate, pour over 80 g of hot water and stir until melted. If needed, gently heat it over a bain-marie.
4. In a separate bowl, mix the brown sugar with the oil and prepared flaxseed mixture. Add the melted chocolate and combine thoroughly. 5. Add the dry ingredients to the wet mixture and fold with a spatula only until combined. Gently fold in the chopped hazelnuts.
6. Transfer the batter to a 20 × 20 cm baking tin lined with baking paper and smooth the surface. Bake for approximately 20–25 minutes at 170°C.
7. The brownie should remain moist in the middle, so a skewer does not need to come out completely clean. Leave the cake to cool fully before slicing.

A plant-based ingredient for sweet and functional recipes

Hemp protein makes it possible to combine the pleasure of eating with a more conscious approach to product formulation. In brownies, it adds a subtle plant-based note and pairs perfectly with intense cocoa and crunchy hazelnuts. Looking for hemp protein for your recipe or want to explore its application potential? Discover Hemp Protein Vegan Stock.