Description
Moist dark chocolate protein brownies topped with generous amounts of my peanut butter chocolate chunk cookie dough. Two of the best desserts in one delicious brownie.
Scale
Ingredients
Brownies
- 3/4 cup (90g) whole wheat flour
- 1 scoop (31g) Musclepharm chocolate casein protein
- 1/4 cup (20g) dark cocoa powder
- 1/2 cup granulated stevia
- 1/2 tsp. baking powder
- 1/4 tsp. cinnamon
- 3/4 cup unsweetened almond milk*
- 1/4 cup (60g) canned pumpkin**
- 1 whole egg
- 1 tsp vanilla extract
Topping
- 3/4 cup (210g) peanut butter chocolate chunk cookie dough (link above)
Instructions
- Preheat oven to 350F. Mix whole wheat flour, casein protein, cocoa powder, stevia, baking powder and cinnamon. In a separate bowl, mix almond milk, pumpkin, egg, and vanilla extract. Combine wet and dry ingredients. Be careful not to over mix. Batter will be very thick.
- Spray a muffin tin with cooking spray. Spoon the batter evenly into 7 spots in the muffin tin. Bake for 15 minutes or until a knife comes out clean. Once cooled, top each brownie with about 2 tbsp. (30g) cookie dough.
Notes
*May need more or less almond milk depending on how absorbent your casein protein powder is.
** Can sub pumpkin for an equal amount of applesauce, Greek yogurt, or mashed banana.
- Category: Dessert
Nutrition
- Serving Size: 1 brownie w/ topping
- Calories: 155
- Sugar: 3
- Fat: 6
- Carbohydrates: 10
- Fiber: 5
- Protein: 18