Protein Fudge Brownies

• servings: Recipe makes 6 servings

Ingredients

Ingredients for Dry Ingredients:

2 Scoops Chocolate or Vanilla Whey/Casein Blend Protein

Powder

60g (1/2 Cup) All Purpose Flour

30g (1/4 Cup + 2 tbsp) Cocoa Powder

6g (1 tsp) Baking Powder

96g (1/2 Cup) Granular Sugar Substitute (he used Swerve)

Ingredients for Wet Ingredients:

125g (1/2 Cup) Canned Pumpkin

120mL (1/2 Cup) Water or Allulose Syrup

1 Medium Egg

56g (1/4 Cup) Plain, Vanilla, or Chocolate Nonfat Greek Yogurt

Chocolate Chips to Taste optional

Directions

1. Preheat oven to 350°F.

2. In one bowl, mix wet ingredients. In another bowl, mix dry ingredients. Add ingredients for mix-in to dry ingredients (*optional*).

3. Combine wet + dry and mix until smooth (and do not over beat the batter).

4. Spray a loaf tin with cooking spray.

5. Pour batter into loaf tin. Add ingredients for topping (*optional*).

6. Bake for 40-45 minutes (take out slightly underbaked - should pass toothpick test).

7. Let brownies cool slightly, then enjoy.

Notes

Macros (per 1/3 HUGE brownie): 97 Cals, 10.75g Net Carbs, 1g Fat, 10.75g Protein