97 Calorie High Protein Big and Thick Fudge Brownie

40 mins
Serves 6
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Directions

  1. 1Preheat oven to 350°F.
  2. 2Preheat oven to 350°F.
  3. 3Preheat oven to 350°F.
  4. 4In one bowl, mix wet ingredients. In another bowl, mix dry ingredients. Add ingredients for mix-in to dry ingredients (optional).
  5. 5In one bowl, mix wet ingredients. In another bowl, mix dry ingredients. Add ingredients for mix-in to dry ingredients (optional).
  6. 6In one bowl, mix wet ingredients. In another bowl, mix dry ingredients. Add ingredients for mix-in to dry ingredients (optional).
  7. 7Combine wet + dry and mix until smooth (and do not over beat the batter).
  8. 8Combine wet + dry and mix until smooth (and do not over beat the batter).
  9. 9Combine wet + dry and mix until smooth (and do not over beat the batter).
  10. 10Spray a loaf tin with cooking spray.
  11. 11Spray a loaf tin with cooking spray.
  12. 12Spray a loaf tin with cooking spray.
  13. 13Pour batter into loaf tin. Add ingredients for topping (optional).
  14. 14Pour batter into loaf tin. Add ingredients for topping (optional).
  15. 15Pour batter into loaf tin. Add ingredients for topping (optional).
  16. 16Bake for 40-45 minutes (take out slightly underbaked - should pass toothpick test).
  17. 17Bake for 40-45 minutes (take out slightly underbaked - should pass toothpick test).
  18. 18Bake for 40-45 minutes (take out slightly underbaked - should pass toothpick test).
  19. 19Let brownies cool slightly, then enjoy.
  20. 20Let brownies cool slightly, then enjoy.
  21. 21Let brownies cool slightly, then enjoy.

Ingredients

  • 2 scoops Chocolate or Vanilla Whey/Casein Blend Protein Powder
  • 2 scoops Chocolate or Vanilla Whey/Casein Blend Protein Powder
  • 2 scoops Chocolate or Vanilla Whey/Casein Blend Protein Powder
  • 60 g All Purpose Flour
  • 60 g All Purpose Flour
  • 60 g All Purpose Flour
  • 30 g Cocoa Powder
  • 30 g Cocoa Powder
  • 30 g Cocoa Powder
  • 6 g Baking Powder
  • 6 g Baking Powder
  • 6 g Baking Powder
  • 96 g Granular Sugar Substitute (I used Swerve)
  • 96 g Granular Sugar Substitute (I used Swerve)
  • 96 g Granular Sugar Substitute (I used Swerve)
  • 125 g Canned Pumpkin
  • 125 g Canned Pumpkin
  • 125 g Canned Pumpkin
  • 120 mL Water or Allulose Syrup
  • 120 mL Water or Allulose Syrup
  • 120 mL Water or Allulose Syrup
  • 1 Medium Egg
  • 1 Medium Egg
  • 1 Medium Egg
  • 56 g Plain, Vanilla, or Chocolate Nonfat Greek Yogurt
  • 56 g Plain, Vanilla, or Chocolate Nonfat Greek Yogurt
  • 56 g Plain, Vanilla, or Chocolate Nonfat Greek Yogurt
  • to Taste Chocolate Chips
  • to Taste Chocolate Chips
  • to Taste Chocolate Chips
  • to Taste Chocolate Chunks
  • to Taste Chocolate Chunks
  • to Taste Chocolate Chunks

Equipment

ovenbowlloaf tincooking spray

Tips

  • Do not over beat the batter.
  • Take out slightly underbaked - should pass toothpick test.