You know what I can't say no to? Brownies. I can't say no to brownies. I do love pretty much all desserts, but I hold a special place in my heart for chocolate. Also, why is it that brownie batter always seems to taste better than the cooked brownies? Does anyone else feel this way? Well, I surely do, so I decided to make this...
Protein Brownie Batter
You will notice one of the main ingredients in there is pumpkin. Don't be afraid! You really don't even taste it and it is an amazing way to add a lot of volume without adding many calories at all. And, it adds a good dose of fiber!
This recipe is super versatile
One of the best parts about this recipe is how versatile it is. You can use the brownie batter on top of your pancakes, rice cakes, mixed into your oatmeal, or even straight up by the spoon! You can even put it inside a tortilla and make a brownie batter quesadilla out of it!
- 1 can (400g) pumpkin puree (NOT pie filling which has added sugar)
- 1 scoop (34g) Macro Supps ONE Protein, Chocolate Brownie flavor
- 1 cup (128g) peanut flour (PB2 / PB Fit
- ⅓ cup (30g) unsweetened cocoa powder
- 2 tbsp. (24g) Swerve confectioners sweetener (more if you like it sweeter)*
- pinch salt
- 1 tsp. Vanilla extract (optional)
- ¼ cup chocolate chips (for folding into the batter)
- Add all ingredients, except for chocolate chips to a food processor. If you don’t have a food processor, you can mix in a bowl by hand, it will just take a bit longer.
- Process everything until smooth and combined. It should make a thick batter, almost cookie dough consistency. Add chocolate chips and pulse a few times to incorporate into batter.
- Scoop batter out of the food processor into a tupperware container, or something that can be sealed. Store in the fridge for up to 7 days. It is great mixed into oatmeal, topped on rice cakes or toast, or just straight up on a spoon.
💡Yield: 16 servings (52g/3 tbsp each)
💪 Nutrition (per serving): 105 calories | 10 protein | 11 carbs | 3 fat | 4 fiber | 5 sugar