I stumbled across this perfect protein brownie recipe on accident! I was trying to create something else utilizing canned pumpkin and chocolate and what ended up happening was that I made divine brownies instead! The pumpkin is what makes this brownie possible. You don’t taste the pumpkin at all, instead it gives this brownie it’s perfect texture without using butter and allows the rich chocolate flavor to come through.🤤
Makes 8 servings
Per 60g serving
135 calories
9g protein
19g carbohydrate
3.5 fat
INGREDIENTS YOU’LL NEED
- 2 eggs
- 75ml real maple syrup
- 75g nonfat Greek yogurt (unsweetened applesauce can also be used and works great!)
- 140g canned pumpkin
- 25g cocoa powder
- 50g Chocolate Protein Powder of choice
- 25g all purpose flour
- 50g semi sweet chocolate chips (or mix and match any kind of baking chips such as milk, dark, white or peanut butter chips)
- 5g baking powder
- 1/2 tsp ground pink Himalayan salt
DIRECTIONS
In a mixer or by hand mix together the eggs, maple syrup, Greek yogurt, and pumpkin until smooth.
By hand fold in the cocoa powder, baking powder, and salt.
By hand fold in the protein powder.
By hand gently fold in the flour and chocolate chips until smooth and just combined. To not over mix!
Pour the batter in a parchment lined 8×8 baking pan and bake at 325 degrees for 22 minutes.
Remove from oven and allow to cool on a wire rack. The middle of the brownie should still be a bit gooey when you first remove it from the oven. It will further set as it cools.
Once cooled cut into desired portions and store in the refrigerator for up to 4-5 days.
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This Double Chocolate Fudge Protein Brownie recipe is included in Volume 1 as well as many more delicious and macro friendly sweet treat recipes for brownies, cookies, and so much more.
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