A remarkably fudgy & delicious 100 calorie brownie sprinkled with chocolate potato chips and raspberries – you’d hardly ever guess that they are made with proteins powder! Quickly vegan and gluten-free, as well.

I know, scaryyyyyy. But OMG, was it ridiculously good. Also probably the richest factor I’ve ever had in my life.
Anyway you almost all know I’ve a weak place for sweets, but which i also believe in stability, moderation, and healthy living. That is why I’m right here to create healthy, unique desserts that you will love.
Today I wish to expose you to my newest invention: The Proteins Brownie. Is it possible to think that 1 brownie is 100 calories?!
I made this brownie with my diet in mind. I am drinking protein shakes with fruit every single morning hours so I’ve obtained real obsessed with protein powder. I assume you could say my diet has fallen beneath the Paleo category. Just don’t anticipate me to start cooking with almond flour (or possibly I will, ha).
This whole protein obsession made me incredibly curious about baking with protein powder. I wanted to invent a brownie that might be enjoyed as a treat instead dipping a spoon right into a jar of almond butter every evening. My goal was to create a delicious chocolate brownie relatively low in carbs, lower in sugars, and saturated in protein; I also wished it to taste really good
A fudgy brownie with sweet bits of chocolates potato chips and tart raspberries in every bite. So good you could actually consume them for breakfast time minus the guilt.
So, what exactly are these brownies made of?
Cocoa powder: We want lots of chocolate flavor so bring on the cocoa natural powder!
Unsweetened Applesauce: This helps keep the brownies damp without adding plenty of fat.
Coconut essential oil: Because after all, healthy fats help to keep you complete and coconut essential oil is filled with them. If you
egg drop soup easy
are not into coconut oil, that’s cool. You should use olive or any oil that suits you best!
Blue Diamond Unsweetened Vanilla or Chocolate Almond Milk: I’m excited to announce that I’ll be working with Blue Diamond Almond Breeze to create fun, healthy meals for you over the next few months. For this formula I used their unsweetened vanilla almond dairy, however any of their almond or almond-coconut milks will work great! They’re my absolute favorite to bake with.
Chocolate Potato chips: The melted chocolate chips with this formula help sweeten the brownies and also add a little bit of fat to keep them moist and fudgy! I’m a huge fan of dark chocolate chips, mini chocolates potato chips, and vegan chocolates chips through the Enjoy Life brand!
Honey: There’s only one 1 tablespoon of honey in this recipe, nevertheless, you may use agave if you like. Believe me, that smidgen of honey does indeed make a difference in flavor and texture.
Raspberries: The raspberries increase fiber and just a little tart sweetness to these brownies. I really do recommend them! If you like never to add raspberries, you could try coconut flakes, a swirl of peanut butter or PB2, dried fruit, a handful of nuts, as well as extra chocolate chips!
What else? An egg and a little splash of vanilla. I haven’t attempted to make these vegan, but I suspect you could utilize a flax egg, vegan chocolate chips, agave rather than honey, and vegan proteins powder. I want to know in the event that you veganize them!
This recipe makes 12 pretty large brownies! The brownies should be kept in the refrigerator to stay refreshing. Plus they’re actually even more delicious when served chilled. For some reason the chocolates sweetens and you get this extremely fudgy texture! I’m craving one right now.
I hope you enjoy these proteins brownies!
Prep period:
10 mins
Cook period:
20 mins
Total time:
30 mins
1/2 cup unsweetened cocoa powder
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
2/3 cup Blue Diamond Almond Breeze Unsweetened Vanilla or Chocolate Almond Milk
2 tablespoons coconut oil
1/2 cup raspberries, broken up into large pieces
Preheat oven to 350 levels F. Spray 8×8 inch cooking pan with non-stick cooking spray.
Place oats in blender and mix for one minute or until they resemble the persistence of flour (yes, you merely made oat flour!). Transfer oat flour to moderate bowl then whisk in protein powder and cocoa natural powder; set aside.
Whisk collectively applesauce, egg, honey, vanilla and almond dairy until clean and well combined. Add to dry substances and mix together until just mixed.
Heat coconut essential oil and 1/4 glass of the chocolates chips in a small saucepan over very low warmth; stir frequently until all chocolates chips and coconut essential oil have melted jointly. (You can even heat them in a microwave secure dish for 30-45 secs.) Gently mix into brownie batter.
Pour mixture into prepared skillet. Sprinkle remaining 2 tablespoons of delicious chocolate chips and raspberries at the top; sometimes I love to swirl them within the batter using a blade. Bake for 18-22 moments or until simply cooked through and the top has set. Transfer skillet to cable rack to cool completely. Once awesome, slice into 12 bars – please note that bars should be kept covered in the refrigerator and appreciated cold!
-I used Pro Performance AMP Amplified Wheybolic Severe 60 Chocolate Proteins Powder from GNC and the calories reflect that – each scoop is approximately 90 calories. Any vanilla or delicious chocolate protein natural powder should work great though!
-If you don’t have applesauce readily available, you can alternative with 1 small ripe banana. I’ve attempted both!
-To produce vegan: I think you could make this formula vegan by using a vegan proteins powder such as Vega, and by using a flax egg. I’ve not examined this though. Also, please be sure to use vegan chocolate potato chips and agave instead of honey.
-If you intend to make this recipe gluten free, please make sure that your protein powder and vanilla are gluten free of charge.
-Rather of raspberries why not then add of your favorite toppings? Coconut and chopped up almonds will be delicious! Do your thing!r