Serves 1
Directions
- 1Preheat oven to 350°F.
- 2Mix the egg whites, pumpkin purée, and almond milk together until smooth.
- 3Add the flour, sweetener, protein powder, cocoa powder, baking soda, baking powder, and salt. Mix until a thick brownie batter forms.
- 4Pour the brownie batter into a greased or parchment-lined 5 or 6 inch round or square baking dish/ring.
- 5In a separate bowl, mix the softened light butter, erythritol, brown erythritol, applesauce, egg whites, and vanilla.
- 6Add the casein protein powder, baking powder, and salt. Mix until a thick cookie dough forms.
- 7Fold in the chocolate chips, then add the cookie dough over the brownie batter in chunks.
- 8Bake until the outside is set while the center remains soft and fudgy. Let cool slightly before removing from the pan.
Ingredients
- 11 g light butter, softened
- 10 g granulated erythritol
- 10 g brown erythritol
- 10 g unsweetened applesauce
- 10 g egg whites
- 1/4 tsp vanilla extract
- 7 g casein protein powder
- 1/8 tsp baking powder
- 1 pinch salt
- 2 g sugar-free chocolate chips
- 60 ml egg whites
- 80 g pumpkin purée
- 45 ml unsweetened almond milk
- 15 g all purpose flour
- 15 g all purpose flour (optional)
- 36 g granulated sugar substitute
- 7 g whey/casein blend protein powder
- 10 g black or dark cocoa powder
- 1 g baking soda
- 1 g baking powder
- 1 pinch salt
- extra chocolate chips (optional)
- extra chocolate chunks (optional)
- extra ice cream (optional)
- extra chocolate sauce (optional)
Tips
- Use casein protein powder for the cookie batter and a whey/casein blend for the brownie batter for the best texture.
- Double the flour amount for a denser brownie texture.
- If you use a standard brownie baking dish, 2x the recipe.
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