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✳️ Macros (makes 4 brownies):
130 Cals, 9g Carbs, 3g Fat, 20g Protein
*519 cals and 80g protein for 4*
✳️ Ingredients for Dry Ingredients:
40g or 1/2 Cups Cocoa Powder
72g or 2 Scoops Chocolate Casein Protein Powder (I used @legion – code nickkaz saves 20%)
3.2g or 1/2tsp Baking Soda
72g or 3/8 Cups Granular Sugar Substitute (I used Swerve)
✳️ Ingredients for Wet Ingredients:
183g of 1 1/2 Cups Canned Pumpkin Puree
170g or 3/4 Cups Plain Nonfat Greek Yogurt
1 Medium Egg
30mL or 2tbsp Almond Milk (if needed for batter to form)
✳️ 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). Then enjoy!