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- Macros For Each Brownies
-
Calories:
142 -
Carbs:
19g -
Fat:
2g -
Protein:
12g
Ingredients
Ingredients for 9 Brownies:
450g Canned Chickpeas (Approx 2 Cans)
1 Whole Egg (can sub 50g Egg Whites)
2 Light and Fit Greek Vanilla
100g Unsweetened Apple Sauce
6g Vanilla Extract
45g Flex Vanilla Whey Protein Powder (or protein of your choice) Code “FDL” saves you 15% on proteincookiebutter.com
45 Black Cocoa Powder (Tip at bottom of recipe for if you do not have this)
10g Zero Cal Sweetener of your choice
Dash of Sea Salt
Ingredients for Toppings:
15g Sprinkles
Directions
1.) Preheat oven to 350 degrees F. Drain and rinse you chickpeas in a colander. Run water over them and keep moving them around with your hands. This is to make them neutral and provide density to the brownies. Do this for 90-120 seconds.
2.) Add the wet ingredients into a food processor and pulse a few times to break things up. Then process for a couple minutes. Process until completely smooth.
3.) Add the dry ingredients to a separate bowl (protein powder, cocoa powder, sweetener) and mix to help avoid clumping. Combine the dry ingredients with wet and mix together.
4.) Spray a brownie pan with non stick butter spray to help make parchment paper stick when lining the pan with it. Add batter and spread it evenly. Place in the oven for 30 minutes. Once done, take out, take out of pan, let cool, slice up, add the Light and Fit Vanilla yogurt on top and some sprinkles! Then enjoy!