A Better Kind of Sweet
Comfort food doesn’t always have to be a compromise. With her balanced approach to nutrition, Nicci reimagines the classic chocolate brownie, swapping refined sugar and flour for natural sweetness and nutrient-rich ingredients. The result is a treat that’s both deeply satisfying and surprisingly wholesome, proving that healthy and indulgent can indeed share the same plate.
Rethinking the Brownie
At the heart of this recipe lies the humble banana, transformed from a snack fruit into a natural binder. By blending ripe bananas into a smooth purée, Robertson replaces gluten with fibre and moisture. “Bananas hold everything together beautifully,” she notes. “They bring sweetness, texture, and nutrients, no refined sugar needed.” The result is a soft, rich base that gives these brownies their signature fudgy feel.
Ingredients
3 ripe bananas
3 large eggs
2 tablespoons unsweetened nut butter
1 scoop of chocolate whey protein powder
2 tablespoons unsweetened cocoa powder
1 tablespoon xylitol syrup
Handful of chopped nuts
Folding for Lightness
The secret to a lighter, softer brownie lies in the egg whites. After whipping them to soft peaks, they’re carefully folded into the banana mixture to create lift. “The air bubbles are what make the texture so beautiful,” Robertson says. “Be gentle, it’s more like blending a mousse than stirring a batter.” This technique ensures a brownie that’s tender yet structured, with a delicate crumb and glossy finish.
Into the Oven
Once combined, the batter is poured into a greased, lined tin (roughly 10 x 10 cm) and topped with chopped nuts for texture. Baked at 180°C for 20 minutes, the brownies emerge rich and aromatic. Allow them to cool before slicing; patience pays off, as the texture firms up and each square holds perfectly together.
Nicci’s Nutrition Pointer
Nicci’s approach balances comfort with consciousness. “When you pair natural carbs with protein and healthy fats,” she explains, “you slow the sugar release and keep your energy steady.” These brownies deliver just that potassium from bananas, protein from eggs and whey, and healthy fats from nuts, making them a nourishing alternative to traditional bakes. Proof that a little science can make something sweet feel genuinely good.
