So this has been puzzling me for a week. I recently saw a recipe online for a microwave protein brownie that seemingly had some very odd ingredients. I had all these ingredients so decided to try it, and was super surprised when I created a product that was otherwise indistinguishable from a normal brownie.
For clarity the recipe combines the following: Greek yogurt, cocoa powder, honey, baking powder, and protein powder. This is all mixed together into a wet mix and then microwaved for roughly a minute. What is confusing to me is that I don’t understand how this combination of ingredients turn into a cake like structure. My presumption is that it’s a weird interaction between the greek yogurt and the baking powder (otherwise why not just use normal yogurt), but how that results in cake like fluffiness I’m not sure. The heat makes it rises and bubble a lot, but I’m genuinely curious as to the reaction that’s happening here. I’m just so puzzled about the textural/ consistency change.
Edit: a lot of people are curious about the recipe so here it is. https://theproteinchef.co/the-best-microwave-protein-brownie-recipe/
In: 637
As everyone has already eluded to, part of it has to do with and acid and base chemical reaction. Here’s some more detailed info. If you scroll down, you’ll get to the baking powder part. One thing to note: baking powder has starch, and anything with starch, even if it’s little, leads to the thickening of soups, batters, etc when heated, so i am assuming that also contributes to it. Additionally, the cocoa powder and protein powder are probably acting as the flour in this case or dry ingredient, absorbing whatever moisture is left before anything else is lost due to the heat from the microwave.
Can you share the recipe?
https://www.baking-sense.com/2017/03/29/baking-ingredients-chemical-leaveners/
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