High Protein Chocolate Brownie
Serves 2
Directions
- 1Preheat oven to 180°C/350°F and lightly spray two 5-or 6-inch springform pans.
- 2Mix the cookie batter wet and dry ingredients separately, then combine.
- 3Mix the brownie batter wet and dry ingredients separately, then combine. Do not overmix.
- 4Divide the brownie batter evenly between both pans.
- 5Dollop the cookie batter over the brownie batter, gently spread, and add chocolate chips.
- 6Bake until the edges are set and the centers are slightly soft. Bake time is 28-38 minutes for 6-inch pans or 32-42 minutes for 5-inch pans.
- 7Cool in the pans for 30 minutes.
Ingredients
- 40 g nonfat greek yogurt (plain or vanilla)
- 25 ml egg whites
- 2.1 ml vanilla extract
- 10 g all purpose flour
- 10 g casein protein powder
- 5 g oat flour
- 24 g granulated sugar substitute
- 1 g baking soda
- 1 pinch salt
- 120 ml egg whites
- 80 g nonfat greek yogurt (plain or vanilla)
- 120 g pumpkin purée
- 120 ml almond milk
- 35 g all purpose flour
- 72 g granulated sugar substitute
- 20 g whey/casein blend protein powder
- 25 g black or dark cocoa powder
- 2 g baking soda
- 2 g baking powder
- 1 pinch salt
- 10 g chocolate chips
Equipment
springform pansoven
Tips
- You can add more flour to make the brownie batter denser.
- You can adjust the amount of sugar substitute between 72-96g based on preference.
