Directions
- 1Preheat oven to 350 degrees.
- 2In a mixing bowl, combine wet ingredients: pumpkin puree, water or allulose syrup, Greek yogurt, butter, and egg. Mix well.
- 3In another mixing bowl, combine dry ingredients: protein powder, flour, cocoa powder, baking powder, and sugar substitute. Mix well.
- 4Combine wet and dry ingredients. Mix thoroughly until well combined, avoiding any clumps.
- 5Grease a square or rectangular baking dish with cooking spray.
- 6Pour brownie batter into the prepared baking dish.
- 7Bake at 350 degrees for 25 minutes, taking them out slightly underdone as they will continue to cook after being removed from the oven.
- 8While the brownies bake, prepare the frosting by combining chocolate protein powder, powdered sugar substitute, water, and cocoa powder in a mixing bowl. Mix well and refrigerate for 10 minutes.
- 9Once the brownies are cool, frost them with the prepared frosting and top with confetti or candy chips (optional).
- 10Refrigerate for an additional 10+ minutes to allow the frosting to harden before serving.
Ingredients
- 72 g Chocolate Casein Protein Powder
- 50 g All Purpose Flour
- 25 g Black Cocoa Powder
- 6 g Baking Powder
- 96 g Granular Sugar Substitute
- 224 g Pumpkin Puree
- 120 mL Water or Allulose Syrup
- 76 g Plain Nonfat Greek Yogurt
- 42 g Light Butter
- 1 Egg
- 1 scoop Chocolate Protein Powder
- 42 g Powdered Sugar Substitute
- 30 mL Water
- 10 g Cocoa Powder
- 30 g Confetti or Candy Chips
Equipment
mixing bowlsbaking dishoven
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