Peanut Butter Protein Brownies

 

Who likes peanut butter?

Who likes brownies?

If you are anything like me or the rest of the bodybuilding / powerlifting / weightlifting world, you answered “ME ME ME!” to both questions. If so, this recipe is for you. I could not post an easier recipe and prepping a meal can’t be quicker unless you are unwrapping a protein bar. That said… on with the recipe!

Peanut Butter Protein Brownies

The Recipe

1 scoop of protein powder; chocolate, vanilla, or peanut butter
1 tablespoon natural peanut butter
milk or water

Mix all ingredients together in a small glass bowl. If the resulting mixture is too thick add a couple drops of milk or water to loosen it up until it reaches your desired consistency. Since it is already in a glass bowl, microwave on high for 30-45 seconds. Mixture should come out to a cake/brownie like consistency.

Many friends of mine have doubted this recipe, thinking the peanut butter protein brownies would be mediocre at best. Instead what they find is a protein party in their mouths. Give this one a try for a quick high protein, high ‘healthy-fats’ snack.

Today’s Lesson About Plastics

The reason I make a big deal about the use of a glass bowl, is because you do not want to be cooking anything in microwave safe plastic containers. Plastic containers contain trace amounts of phytoestrogens, which seep into food when it is stored or cooked inside such containers. A lifetime of these estrogens can have a negative impact on testosterone levels and they tend to promote cancer in laboratory animals. It might not kill you, but your best bet in today’s toxic society is to avoid anything that could possibly be related to cancer. Every little bit helps.

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11 Responses to “Peanut Butter Protein Brownies”

  1. Steve (and anyone else who reads that comment):

    you are correct. cooking DOES denature protein!

    but…..”denature” does not mean “render useless.” it simply breaks the protein down into the individual amino acids, which actually causes our bodies to be able to absorb them better. Otherwise, whenever you broiled, say, a steak, there would be no protein. this is obviously not true.

    • Denaturing can actually mean a couple different things. One type of denaturing simply weakens the bonds between the molecules, which as Dylan says, actually makes the amino acids MORE bioavailable. Many times a denaturing effect allows increase enzymatic reactions, which makes it easier to break down the proteins. That is a good thing.

      Another type of denaturing is when a chemical reaction actually changes the structure of the protein in such a way that the protein can no longer function the way it was designed. In this case the protein becomes useless. That is most simple way I can put it.

      Here, I just found a good resource for more info on denaturing proteins: http://www.elmhurst.edu/~chm/vchembook/568denaturation.html

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