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✳️ Macros (makes 4 brownies):
195 Cals, 15g Carbs, 6g Fat, 24g Protein
*780 cals and 96g protein for 4*
✳️ Ingredients for Dry Ingredients:
72g or 2 Scoops Chocolate Casein Protein Powder (I used @legion – code nickkaz saves 20%)
50g or 1/3 Cups + 1tbsp All Purpose Flour
25g or 5tbsp Black Cocoa Powder
6g or 1tsp Baking Powder
96g or 1/2 Cups Granular Sugar Substitute (I used Swerve)
✳️ Ingredients for Wet Ingredients:
224g or 1 Cup Pumpkin Puree (*optional* – makes it fudgier/less dense)
120mL or 1/2 Cups Water or Allulose Syrup
42g or 3tbsp Light Butter, Room Temperature
1 Medium Egg
76g or 1/3 Cups Plain Nonfat Greek Yogurt
✳️ Ingredients for Frosting:
1 Scoop Chocolate Casein Protein Powder (I used @legion – code nickkaz saves 20%)
90mL or 6tbsp Water
42g or 1/4 Cups Powdered Sugar Substitute (I used Swerve)
5g or 1tbsp Cocoa Powder
28g or 1oz Dark Chocolate, Melted (*optional*)
✳️ Directions:
1. Preheat oven to 350 degrees.
2. Grab a mixing bowl. Add ingredients for wet ingredients. Mix.
3. Grab another mixing bowl. Add ingredients for dry ingredients. Mix.
4. Combine wet ingredients with dry ingredients. Mix thoroughly and avoid clumping. Mix again.
5. Grab square or rectangular baking dish. Spray with cooking spray (I used avocado oil).
6. Add brownie batter to baking dish.
7. Bake at 350 degrees for 25 minutes (take out slightly underdone as they will cook out of the oven).
8. While cookies are baking, grab mixing bowl and add ingredients for frosting. Mix and add mixed frosting to fridge for 10 minutes.
9. Top brownies with mixed frosting. Then enjoy!