Low Calorie High Protein Oreo Frosted Brownie Brick
Equipment
Ingredients
Batter
Nonfat Greek Yogurt (plain, vanilla, chocolate)
284 g
Almond Milk (unsweetened)
60 ml
Light Butter (softened)
35 g
Egg (medium)
1 piece
Oat Flour
45 g
All Purpose Flour
12 g
Granulated Sugar Substitute
72 g
Whey/Casein Blend Protein Powder (vanilla)
60 g
Black or Dark Cocoa Powder
25 g
Baking Soda
4 g
Baking Powder
2 g
McFlurry Frosting
Plain Nonfat Greek Yogurt
68 g
Light Cool Whip
22 g
Powdered Monk Fruit/Sugar Substitute
24 g
Whey/Casein Blend Protein Powder
30 g
Oreo Cookie (crushed)
1 piece
Decoration
Oreo Cookie
1 piece
Oreo Cookie (thinly crushed)
0.25 piece
Black Icing
5 g
Instructions
Preheat oven
Preheat oven to 175°C (350°F)
Mix wet ingredients
Mix wet ingredients in one bowl
Mix dry ingredients
Mix dry ingredients in another bowl
Combine wet and dry ingredients
Combine wet and dry ingredients until smooth with no clumps. Add more almond milk if batter is too thick.
Prepare loaf tin
Spray or line loaf tin with parchment paper
Pour batter into tin
Pour batter into prepared loaf tin
Bake brownies
Bake for 40-45 minutes, slightly underbaking for a softer texture
Prepare frosting
While baking, mix frosting ingredients
Chill frosting
Refrigerate frosting for 10 minutes
Frost brownies
Frost cooled brownies with prepared frosting
Add toppings and chill
Add optional toppings and chill for 10+ more minutes if desired
Slice and serve
Slice into 2 brownie bricks or 8 slices and enjoy
Original recipe
Storage
Store in airtight container. Frosting may soften slightly when stored.
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