High Protein Chocolate Brownie

Name: High Protein Chocolate Brownie
Yield: 2 trays
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

Serves 2

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High Protein Chocolate Brownie

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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.

High Protein Chocolate Brownie

Serves 2

instagram.com

High Protein Chocolate Brownie

instagram.com

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.