✳️ Macros (makes 9 brownies):
164 Cals, 14g Carbs, 5g Fat, 17g Protein
✳️ Ingredients for Dry Ingredients:
90g or 3/4 Cups All Purpose Flour
50g or 1/2 Cups + 2tbsp Cocoa Powder
2 Scoops Chocolate or Vanilla Protein Powder (I used @legion – code nickkaz saves 20%)
6.4g or 1tsp Baking Soda
144g or 3/4 Cups Granular Sugar Substitute (I used Swerve)
✳️ Ingredients for Wet Ingredients:
1 Medium Egg
255g or 1 Cup + 2tbsp Plain, Vanilla, or Chocolate Nonfat Greek Yogurt
240mL or 1 Cup Almond Milk
✳️ Ingredients for Filling:
91g or 6tbsp Homemade High Protein Nutella – 23 Calories/tbsp (RECIPE POSTED RECENTLY – GO TO MY PAGE FOR THIS)
✳️ Ingredients for Frosting:
1 1/2 Scoops Chocolate Casein Protein Powder (I used @legion – code nickkaz saves 20%)
120mL or 1/2 Cups Water
42g or 1/4 Cups Powdered Sugar Substitute (I used Swerve)
10g or 2tbsp Cocoa Powder
28g or 1oz Dark Chocolate, Melted (*optional*)
✳️ Ingredients for Topping:
4 Ferro Rocher Balls, Crushed
👉 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.
5. Grab a large square baking dish. Spray with cooking spray or add parchment paper.
6. Add 1/2 brownie batter to bottom of dish. Add ingredients for filling. Add other 1/2 of brownie batter.
7. Bake at 350 degrees for 30 minutes.
8. While baking, grab another mixing bowl. Add ingredients for frosting. Mix and refrigerate.
9. Let cooked brownies cool in fridge for 15 minutes with frosting. Frost brownies and add ingredients for topping.
10. Slice into 9 brownies. Then enjoy!