✳️ Macros (makes 4 brownies):
195 Cals, 15g Carbs, 6g Fat, 24g Protein
*780 cals and 96g protein for 4*
✳️ Ingredients for Dry Ingredients:
72g (2 Scoop) Chocolate Casein Protein Powder
50g (1/3 Cups + 1tbsp) All Purpose Flour
25g (1/4 Cup + 1 tbsp) Black Cocoa Powder
6g (1 tsp) Baking Powder
96g (1/2 Cup) Granular Sugar Substitute (I used Swerve)
✳️ Ingredients for Wet Ingredients:
224g (1 Cup) Pumpkin Puree (*optional* – makes it fudgier/less dense)
120mL (1/2 Cup) Water or Allulose Syrup
76g (1/3 Cup) Plain Nonfat Greek Yogurt
42g (3 tbsp) Light Butter, Room Temperature
1 Medium Egg
✳️ Ingredients for Frosting:
1 Scoop Chocolate Protein Powder (I used @legion – code nickkaz saves 20%)
42g (1/4 Cup) Powdered Sugar Substitute (I used Swerve)
30mL (2 tbsp) Water
10g (2 tbsp) Cocoa Powder
✳️ Ingredients for Topping (*optional*)
30g (2 tbsp) Confetti or Candy Chips
👉 Everything that is optional is NOT included in da macros
✳️ 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 cookies with mixed frosting and ingredients for topping (*optional*) Let them rest for another 10+ minutes in fridge if you want the frosting to harden. Then enjoy!