Chocolate Pumpkin Protein Brownie
Rich, fudgy chocolate pumpkin protein brownie packed with 23 g protein and naturally sweetened with stevia.
Equipment
Ingredients
Main Ingredients
baked pumpkin (baked)
250 g
egg whites (liquid)
125 ml
cocoa powder (unsweetened)
17.5 g
oat flour
12.5 g
chocolate chips (70 percent dark)
25 g
stevia sweetener
35 g
vanilla extract
0.5 tsp
baking powder
0.25 tsp
salt
1 pinch
Instructions
Roast the pumpkin
Cut pumpkin in half, place cut-side down and roast until soft.
Cool and peel
Let roasted pumpkin cool slightly, then remove skin.
Blend the batter
Combine all ingredients except chocolate chips in a blender until smooth.
Bake the brownie
Pour batter into baking dish, top with chocolate chips, bake until set.
Cool and chill
Let brownie cool, then refrigerate for best flavor and texture.
Original recipe
Storage
Best enjoyed straight from the fridge
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