High Protein Chocolate Brownie
Equipment
Ingredients
Cookie Batter
Plain or Vanilla Nonfat Greek Yogurt (plain_or_vanilla)
40 g
Egg Whites
25 ml
Vanilla Extract
2.1 ml
All Purpose Flour
10 g
Casein Protein Powder
10 g
Oat Flour
5 g
Granulated Sugar Substitute
24 g
Baking Soda
1 g
Salt
1 pinch
Brownie Batter
Egg Whites
120 ml
Plain or Vanilla Nonfat Greek Yogurt (plain_or_vanilla)
80 g
Pumpkin Purée
120 g
Almond Milk
120 ml
All Purpose Flour
35 g
Granulated Sugar Substitute
84 g
Whey/Casein Blend Protein Powder
20 g
Black or Dark Cocoa Powder (dark)
25 g
Baking Soda
2 g
Baking Powder
2 g
Salt
1 pinch
Cookie Topping
Chocolate Chips
10 g
Instructions
Preheat oven
Preheat oven to 180°C and lightly spray two 5- or 6-inch springform pans.
Mix cookie batter
Mix the cookie batter wet and dry ingredients separately, then combine.
Mix brownie batter
Mix the brownie batter wet and dry ingredients separately, then combine. Do not overmix.
Assemble brownies
Divide the brownie batter evenly between both pans. Dollop the cookie batter over the brownie batter, gently spread, and add chocolate chips.
Bake brownies
Bake 28-38 min (6-inch) or 32-42 min (5-inch), until the edges are set and the centers are slightly soft.
Cool brownies
Cool in the pans for 30 minutes before serving.
Original recipe
Storage
Store in an airtight container. Can be enjoyed cold or reheated for best texture.
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