Cricket Protein Brownie

Looking for a new recipe to try?  Check out our new Triple Layer Brownies with Cricket Protein.  This chocolate brownie recipe is a crowd favorite for any family gathering, party, pot luck, or event.  The added Cricket Flours and cricket protein are a great conversation starter and a great source of protein and nutrition that wouldn’t be available without those Cricket Flours ingredients.  To make your own Triple Layer Brownies simply use the ingredients and directions below and enjoy!

For more delicious Cricket Flours recipes make sure to check out our full list and Cricket Flour store for your next party and event.



Preheat oven to 350°F.

In a standard kitchen mixer, add 8oz softened butter, 1 cup granulated sugar, eggs, chocolate syrup, flour, 1 tbsp vanilla, and Cricket Flours: Peruvian Chocolate and mix completely.  Add the mixed batter to a non-stick 8x8inch baking pan and place on the center rack of the oven for 20-25 minutes.  Once it has finished baking, remove from the over and set out to cool.

To make the icing layer begin mixing the following ingredients about 5-minutes before the brownies have finished cooking.  Using a kitchen blender mix together 6 tbsp melted butter, 1 tbsp vanilla, powdered sugar and milk.  When adding the ingredients start with the melted butter and vanilla and slowly start adding in the powdered sugar and milk alternatively until fully mixed.  At this point feel free to use any food coloring for added color.  Once mixed start spreading the icing topping on the cooling brownies.

Once the brownies have reached room temperature use a small sauce pan to melt the 2oz semi sweet bakers chocolate and 3 tbsp butter on low heat.  Once the chocolate and butter and have fully melted, slowly drizzle the chocolate sauce over the top of the iced brownies to add the third layer to your delicious Triple Layer Brownies.  Once the final chocolate layer has cooled and set, slice, plate, and enjoy!

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