24g protein brownies

Hindustan Times says the recipe was posted by content creator Vinita Mungi on Instagram on March 25 and that she billed the brownies as packing “24 grams of protein per scoop.” (hindustantimes.com) The article reports Mungi blends “three whole bowls of kala chana (black chickpeas)” into the batter and uses a plant‑based “yeast protein” powder she described as free of lactose, sucralose and preservatives. (hindustantimes.com) Raw/dried chickpeas contain roughly 19–20.5 g protein per 100 g according to USDA‑sourced nutrition summaries for mature seeds. (getfoodfacts.com) Cooked/boiled chickpeas provide about 8.86 g protein per 100 g and one US cup of cooked chickpeas (≈164 g) contains about 14.53 g protein. (recipal.com) Three cups of cooked chickpeas therefore contribute approximately 43.6 g of protein to the whole batter (3 × 14.53 g = 43.59 g). (nutritionvalue.org) If the batch were cut into eight brownies, the cooked chickpeas would supply about 5.45 g protein per piece (43.6 ÷ 8 = 5.45), leaving roughly 18.55 g of additional protein required per piece to reach 24 g. (nutritionvalue.org) Most plant‑based protein powders deliver about 20–25 g protein per scoop (some brands advertise up to 30 g per serving), so supplying the ~148.4 g of powder protein needed for an eight‑piece batch (24×8 − 43.6 = 148.4 g) would require roughly six scoops of a 25 g powder (148.4 ÷ 25 ≈ 5.94). (liftstrong.com) Hindustan Times quotes Mungi calling the finished brownies “insanely good” and highlighting the texture and fiber benefits from kala chana alongside the protein boost from her chosen yeast‑based plant powder. (hindustantimes.com)