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✳️ Macros (makes 9 brownies):
96 Cals, 18.5g Net Carbs, 1g Fat, 7.75g Protein
70g protein for the batch
✳️ Ingredients for Wet Ingredients:
240mL (1 Cup) Almond Milk
144mL (1/2 Cup + 1 tbsp) Egg White
122g (1/2 Cup) Canned Pumpkin
✳️ Ingredients for Dry Ingredients:
120g (1 Cup) All Purpose Flour
120g (1/2 Cup + 2 tbsp) Granulated Sugar Substitute (I used Swerve)
1 Scoop Vanilla or Chocolate Protein Powder (@legion code ‘nickkaz’ saves $$)
30g (1/4 Cup + 2 tbsp) Cocoa Powder
4g (3/4 tsp) Baking Soda
2g (1/2 tsp) Baking Powder
✳️ Ingredients for Frosting:
170g (3/4 Cup) Plain, Chocolate, or Vanilla Greek Yogurt
60g (1/4 Cup + 1 tbsp) Confectioners Sugar Substitute
30g (1/4 Cup + 2 tbsp) Cocoa Powder
✳️ Ingredients for Topping:
Confetti or Candy Chips to Taste (*optional*)
👉 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 larger square or rectangular baking dish. Spray with cooking spray or add parchment paper.
6. Add brownie batter to baking dish.
7. Bake at 350 degrees for 35 minutes (take out slightly underdone as they will cook out of the oven).
8. While brownies 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 and ingredients for topping (*optional*). Let them rest for another 10+ minutes in fridge if you want the frosting to harden.
10. Slice 3×3 into brownies. Then enjoy!