Macros for each Brownie (makes 4):
106 Cals, 12g Carbs, 1.75g Fat, 10.5g Protein
Ingredients:
30g Self Rising Flour
30g Flex Brands Vegan Chocolate Protein Powder
20g Protein Cookie Butter Brownie Batter
5g Zero Cal Sweetener of your choice
100g Canned Pumpkin
30g Sugar Free Maple Syrup
50g Egg Whites
15g Dairy Free Chocolate Chips
*You can sub a whey/casein blend protein powder for the vegan if you didn’t want to make these dairy free. Same with subbing the dairy free chocolate chips as well.
*If you want to sub the cookie butter, you can sub with more vegan protein powder but I’d say to add 10g of unsweetened baking cocoa to make up for the void of the rich chocolate taste the brownie batter cookie butter will provide. So 10g vegan protein and 10g unsweetened baking cocoa.
Directions:
1️.) Add all of your dry ingredients to a bowl and mix to avoid clumping. Add in your pumpkin, maple syrup, and egg with the dry ingredients until you get a thick batter like consistency. Microwave your 15g chocolate chips in a small dish till melted (About 45 seconds) and then add to your brownie batter.
2️.) Spray your 6.5 in cast iron skillet with non-stick cooking spray, then add your batter evenly until the whole pan is covered.
3️.) Add your pan to the Air Fryer on 275 degrees F for 12-14 minutes! Once it’s done, take the pan out and enjoy!
Oven tip: bake it in the oven at 350 degrees F for 15-20 minutes!