My all-time favorite dessert has to be my grandmother’s peanut butter pie. I’m pretty sure each slice has close to 1,000 calories, but dang it is amazing. Another one of my favorite desserts, obviously, is brownies. So, I kind of combined the two here with this Protein Peanut Butter Brownie Pie.
Yep, PROTEIN PEANUT BUTTER BROWNIE PIE!
I was at the grocery store the other day and grabbed a reduced fat graham cracker crust for the heck of it. I figured I’d use it at some point. Then, yesterday, I decided to try making a protein brownie pie. Because who doesn’t love pie and brownies?
Honestly, this was just something that I started throwing things together, and it ended up turning into one of the most delicious desserts I have made in a long time.
For the Peanut Butter Protein Brownie Filling
The protein peanut butter brownie filling consists of the following main ingredients:
- Flour (whole wheat + self-rising)
- Macro Supps ONE Protein, Chocolate Brownie🍫
- Cocoa powder
- creamy peanut butter
- Sugar free sweetener
- Greek yogurt
And then of course all the other standard brownie ingredients like eggs, some light butter (my new favorite thing to use in baking), vanilla extract, etc. The light butter has only 4 grams of fat per tablespoon compared to about 11 grams of fat in regular butter.
The Swerve sweetener I have been using is the best sugar free sweetener I have used. For the first time I have found a sweetener that actually tastes and bakes like sugar, but without any of the sugar. It is like magic.
Quick note about the flour
I used half whole wheat flour, and half self-rising flour. If you don’t have self-rising flour, you can use all-purpose or more whole wheat flour. Just add about 1/2 tsp. baking powder to the recipe.
For the Peanut Butter Topping
You don’t have to add the peanut butter topping because this protein brownie pie is amazing as it is, but it just adds a little extra depth of flavor and texture. It is super easy and low-fat as well. Just mix peanut flour (de-fatted peanuts basically), sugar free confectioners sweetener (sugar free powdered sugar), and some almond milk.
Then I added the peanut butter mixture to a small plastic bag and used it to pipe on top of the cooled protein peanut butter brownie pie. So good!
The best part about this is that each slice is about 330 calories and nearly 20 grams of protein! I will take a slice of a protein brownie pie over a protein bar or protein shake any day! Enjoy!
Click HERE for some more protein brownie recipes!
And, the most important part about this recipe is using a protein powder MADE FOR BAKING AND COOKING!!!!
The Macro Supps ONE Protein is seriously the best protein powder on the market for making recipes like this, anabolic protein ice cream, anabolic protein french toast, and so many more.
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PrintProtein Peanut Butter Brownie Pie
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 10 slices 1x
Description
This protein peanut butter brownie pie is the perfect combination of chocolate peanut butter fudge brownie inside of a reduced fat graham cracker crust and topped with low-fat peanut butter cream topping!
Ingredients
For the Brownie Protein Pie
1/2 cup (60g) whole wheat flour
1/2 cup (60g) self-rising flour
1/2 cup (40g) unsweetened cocoa powder
2 1/2 scoops (85g) Macro Supps ONE Protein, chocolate brownie”MACROCHEF” to save 10% off your first order!
¼ tsp. Salt
2 whole eggs
1 cup (225g) plain, nonfat Greek yogurt
1/4 cup (56g) light butter, melted*
1/2 cup + 2 tbsp (150g) creamy peanut butter
1/2 cup (125g) swerve granular sweetener**
2 tbsp. semi-sweet chocolate chips
2 tbsp. Reese’s peanut butter chips
1 reduced fat graham cracker pie crust
For the PB Topping
1/2 cup (64g) peanut flour
2 tbsp. (30g) Swerve confectioners sweetener
1/3 cup unsweetened almond milk (or water)
Instructions
- Add flour, cocoa powder, protein powder, and salt to a large bowl. Whisk.
- In a separate bowl, add eggs, Greek yogurt, light butter, peanut butter, Swerve sweetener, and vanilla extract. Whisk until smooth.
- Combine wet and dry ingredients. Gently stir together until a smooth brownie batter forms. Add chocolate chips and peanut butter chips and fold into batter.
- Pour batter into the reduced fat Graham cracker crust and spread evenly.
- Bake at 350F for 20-25 minutes. The top should be mostly set, and when a toothpick is inserted it should still be slightly under-done to keep it moist and from drying out.
- Let it cool completely. While cooling, make peanut butter topping. Mix all PB topping ingredients together in a bowl until smooth and creamy.
- Add PB topping to a small plastic bag, cut the end off, and pipe frosting in small dots around the edge of the pie, and a large dollop in the middle.
- Cut into 10 slices and enjoy!
Notes
*Light butter can be found where regular butter is. It has about ⅓ the fat and calories of regular butter. If you can’t find it, regular butter or coconut oil can be substituted.
**Swerve us a sugar free alternative to sugar. It can be replaced 1:1 with sugar. It is found in the baking aisle of most grocery stores and on amazon. If you can’t find it, regular granulated sugar can be used.
- Category: dessert
- Method: baking
Nutrition
- Serving Size: 1 slice (without PB topping)
- Calories: 330
- Sugar: 10
- Fat: 15
- Carbohydrates: 31
- Fiber: 5
- Protein: 18
Keywords: protein peanut butter brownie pie