Monday 24 October 2016

Candy Corn Protein Brownies

Hello Humanoid!

Or alien. Honestly if you're an alien you need to leave a comment right now because that's so hella dope for real. Alien emoji.


That just happened.

And so did these. 


That's a thing I made up to celebrate the week of Halloween with delicious and healthier recipes that you can make at home for yourself, your kids, or other people to bring to a party this weekend! I know it seems silly - like girl. Halloweek? You need to check yourself.

BUT it is so insanely important to me to inspire other people to throw on an apron and make some dirty dishes. It's all too often that we let our health slip away from us -- and that can be mental health from the stresses of dieting or being allergen friendly. Even if you need to make suggestions or work with me to find a recipe adaptation for you I am happy to do it. It's so worth carving out some time to make healthier goodies and it can be a lot of fun!

ANYWHO I DIGRESS -- Before you even formulate a thought here are some super important caveats:

  1. Yes these are insanely delicious like. REDONK.
  2. Yes they are more work than your average brownie. Not gonna front.
  3. YES I baked mine in an absurdly small pan and didn't think it through.
  4. No you should not do the same
  5. Yes you should still make them but not rush the cooling process for a photo shoot and end up with a big ol mess because it hasn't set yet and even though you knew better YOU DID IT ANYWAY.

Meringues are so beautiful. I am so happy I am not afraid of them anymore (thank you bakery life).

Even though if you read my newsletter you know that's no longer gonna happen (see ya bakery life:( )

So you can see the bleeding effect happening because my rushed self didn't wait the recommended cooking time, YEAH MY OWN RECOMMENDATIONS NOPE DIDN'T FOLLOW THOSE.

Probably less important if you bake them in the right size pan, too. Then they won't be so high and constantly on the verge of death.

That being said, I haven't had much free time and I was trying to bake and shoot all on the same day which usually never works out and involves me in a puddle of sweet meringue filled tears on the floor at some point.

lol what.

No, not me. I am like...totally put together. Painting nails emoji,

So rest assured your version will be even more wildly delicious and beautiful, too ;) 

Candy Corn Cheesecake Protein Brownies

Yields 9-12 Brownies Depending on Pan Size

Gluten Free & High Protein



 For the Brownies

  • 1/2 cup oat flour
  • 1/4 cup almond flour 
  • 1/2 cup vanilla protein powder (I used PVL Sport Whey it's my favourite!) 
  • 1/4 cup dark cocoa powder 
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla extract
  • 2 large eggs plus one egg yolk, room temperature (save the egg white for the next step!)
  • 2/3 cup coconut sugar (or granulated sweetener of choice) 
  • 1/2 cup unsweetened pumpkin puree, room temperature
  • 1/3 cup coconut oil, melted


'Candy Corn' Cheesecake Swirl (This will be Divided into 2)

  • 16 ounces light cream cheese, softened ( 2 bricks) 
  • 1/2 cup organic cane sugar (or other granulated sweetener like palm sugar, xylitol, stevia, etc) 
  • 1 large egg, 1 egg white, room temperature
  • 2 teaspoons vanilla extract 
  • 3 tablespoons pumpkin
  • 1.5 teaspoons pumpkin pie spice
  • Optional: orange and yellow food colouring 

Italian Meringue

  • 2 egg whites, room temperature
  • Splash of lemon juice
  • 1 teaspoon vanilla
  • 1 cup sugar
  • 1/2 cup water 


  1. Preheat oven to 350 and line an 8x8 pan with parchment paper cut into two long rectangles layed in opposite directions to make for easy removal. You may also choose a 9x13 pan for more short brownies. I used a 6x6 pan and it made them much too tall and difficult to cut!
  2. For the brownies -- mix all of your wet ingredients (include the sugar) in a large bowl making sure your ingredients are all room temperature or slightly warm (not hot) in order to make an even mixture. Add the wet ingredients on top and mix together. Pour into your lined pan and tap gently to distribute. 
  3. For the cheesecake layers ensure that the ingredients are similarly room temperature. Using a hand or stand mixer -- blend the cream cheese, vanilla, eggs and sugar until smooth. Divide mixture in half and add pumpkin and pumpkin pie spice plus a drop of orange colouring to half and a drop of yellow colouring the the second half. 
  4. Using an offset spatula place your pumpkin layer down first -- I found it easiest to dollop the mixture first and smooth as evenly as possible afterward. Repeat for the yellow layer making sure to clean the spatula in between. 
  5. Bake the brownies for between 45 - 60 minutes depending on your oven an pan size. The smaller pan sizes will take longer so you may need to adjust. They are done when a skewer poked in the centre reveals only a few brownie crumbs. The cheesecake is done when it wobbles slightly in the centre -- just like jello. 
  6. When finished baking chill for at least 2-3 hours or overnight before cutting. I cut mine too early for sake of the photos and the layers simply dont hold up as well in that case!
  7. Cut into 9 squares (or 12 if using a 9x13) 
  8. Prepare meringue before serving -- begin by whipping your egg whites to soft peaks with the lemon juice.
  9. In a small saucepan combine your sugar and water and bring up to 240 F. 
  10. Once sugar syrup is ready, with your mixer on medium speed, add the syrup to your egg whites. Continue beating until mixer is no longer hot to the touch and meringue is stiff and glossy. Add the vanilla in towards the end of mixing. 
  11. Pipe or dollop meringue over cooled brownies. Torch slightly if desired and top with cut up candy corn or fun Halloween mixture. Store leftovers in the fridge but note meringue usually doesn't last beyond a day!

I know it's a long list. Read it all through before you start -- that's a huge mistake I make even with my own recipes some times ;) Pretty sad that I forget what I made up but HEY IT HAPPENS.

If the aliens are reading this....Brownies combined with pumpkin cheesecake and marshmallowy meringue is probably the most bomb combo ever.

For the humans, the texture of the browny is very dense and fudgey. The pumpkin pie layer is creamy and delicious. The yellow layer is a delicious cheesecake flavour as it should be. AND THE MERINGUE!!!!!!!!!!!



I think a candy thermometer is a huge key to the ease of making the syrup. I think I paid under 10 $ for mine and it works just dandy.

That being said you can absolutely skip it. You can top it with whipped cream, coconut whipped cream, marshmallow fluff, divide your cream cheese layer into all 3 colours instead. Totally up to you.

The beauty of baking is being confident enough to make your own variations and take someone else's recipes to a new place.

It'll also make you feel really gangster. Sunglass smiley emoji.

Shout out to my mom is the ultimate supporter of my Halloween addiction. If you follow me basically anywhere you'll know how out of control it is.

She found this Ouija board set and I fell in love immediately.

I think I actually hugged the cake stand. AND HER, OF COURSE!!!!

I was pretty horrified the brownies were still warm after 40 minutes in the fridge but I had no time to deal with the sloppy cutting. It made me really sad. They still look good though, in that whole 'I am definitely home made because I am ugly' sort of way.

How charming!

If you are on my mailing list you already got the recipe for the protein pumpkin blondies down below. If not -- don't worry it's coming!

I hope whatever planet you are on that you are doing well. I recently had to come to terms with some ugly monsters I thought were long since behind me (why I was not kept on at the bakery which is a story for another day) and it taught me that sometimes you really need to focus on yourself. As much as it pains me to do so and as much as it sucks to have to switch the lens back at myself (which I admittedly avoid) it must be done. So behind all the cheekiness I genuinely hope that if you find yourself particularly fragile at this moment in time -- that is all it is. A moment. Find ways to enjoy it regardless and I promise you will get through it.

We have layers. Like candy corn protein brownies, do. And even when they fall over and melt and don't want to bake fast enough -- they are still tasty and delicious ;)

Don't forget to tag me in your treats @Summerbakes88 or use the hashtag #Fedmyaddiction so I can see :D

Happy Protein Brownie Makin!



  1. These brownies sure look healthy and tasty at the same time. but I guess gym freaks will still avoid them haha. Anyways, will try to make them tonight.

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