Chocolate Brownies

Our friend Henry created this fabulous Chocolate Brownie recipe, powered by our nutrient-dense Organic Cricket Powder. We absolutely love it, and we think it’s worth trying…

PS.: If you try this recipe, let us know! Don’t forget to tag @griloprotein on Instagram so we get to see it 😉


  • 2 heaped tbs (25g) Grilo Cricket Powder
  • 180 g coconut oil, melted
  • 100g raw cacao powder
  • 125g ground almonds or ground sunflower seeds
  • 4 large eggs
  • 180g maple syrup
  • 100g dark chocolate
  • Sea salt


Preheat the oven to 170°C fan-forced. Grease and line a 20x20cm baking tin.

In a small bowl, mix the cacao powder into the coconut oil.

In a separate larger bowl, whisk together the eggs and maple syrup. Then stir in the ground sunflower seeds, Grilo cricket powder and a good pinch of sea salt. Stir in the coconut oil/ cacao mixture, then gently mix in the dark chocolate chunks until fully combined.

Pour the brownie mix into the prepared baking tin, then pop this into the oven for 20 minutes (check it after 15 minutes as you don’t want to overcook it). It is done when the edges are slightly crusty and the middle is still a little bit soft and gooey. Remove from the oven.

Allow to cool before cutting into portions.

Choc Brownies
Choc Brownies
Choc Brownies

5 star rating
“I love using Grilo’s Cricket Powder in both sweet and savoury recipes, as it is so versatile, and has a nice subtle flavour.”


– Henry N. @henrynankivell

Henry Nankivell

About the author

Henry Nankivell is a student nutritionist and photographer. Passionate about food, nutrition, photography, lifestyle and self-development, he loves sharing recipes that celebrate fresh healthy food, so you can live life to its fullest. Check out more recipes:
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