83 Calorie Protein Crackly Top Fudge Brownie
Equipment
Ingredients
Wet Ingredients
Medium Eggs (whole)
2 piece
Egg Whites (liquid)
120 g
0% Greek Yogurt (plain)
170 g
Coconut Oil (melted)
30 g
Vanilla Extract (liquid)
5 ml
Dry Ingredients
Granulated 1:1 Sugar Substitute (granulated)
220 g
All-Purpose Flour (all_purpose)
40 g
Cocoa Powder (unsweetened)
50 g
Chocolate or Vanilla Protein Powder (powder)
60 g
Baking Powder (powder)
3.5 g
Salt (fine)
1 g
Mix-ins and Toppings
Chocolate Chips or Chunks (chips)
30 g
Instructions
Preheat oven
Preheat oven to 175°C.
Mix wet ingredients
In a bowl, whisk together all wet ingredients.
Add dry ingredients
Add dry ingredients and mix until smooth.
Prepare pans
Pour into 2 small circular springform pans or one regular brownie tray.
Bake brownies
Bake for 20–25 minutes (take out slightly underdone).
Original recipe
Storage
Store in airtight container. Freeze individually wrapped for up to 1 month.
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