Ahhh brownies- one of the most sought after and most recreated protein dessert of all time.
I don’t know about you but when I was on a quest to make the perfect moist (yeah- I know everyone hates that word) brownie, what I found over and over again were time consuming recipe made with odd ingredients.
Sorry but brownies made out of black beans and zucchini can only be so good.
I also don’t have nor do I want to spend 40 minutes baking these.
I’ve got 10-20 minutes max and I want to have enough servings to be more like a meal prep.
Bound and determined I went to work in the kitchen to find the perfect high protein, low carb fudge brownie.
| Servings |
skillet
|
- 30 grams All Purpose Flour
- 30 grams Whey/Casein Blend Chocolate Protein Powder
- 20 grams Brownie Batter Protein Cookie Butter Powder
- 2 grams Zero Cal Sweetener of your choice
- 2 grams Baking Powder
- 50 grams Plain Non Fat Greek Yogurt
- 30 grams Sugar Free Maple Syrup
- 1 large Egg
- 15 grams Chocolate Chips
Ingredients
|
|
- Add all your dry ingredients (except for your mini chocolate chips) in a bowl and mix to avoid clumping. Next, add your greek yogurt, maple syrup, and eggs to the bowl and combine with the dry until you have a thick brownie batter like consistency. Next, take your mini chocolate chips and melt in microwave for 45 seconds. Add to your batter and mix in.
- Take your 6.5 in cast iron skillet and spray with non stick cooking spray. Then add your brownie batter to the cast iron pan and evenly spread it until the whole pan is covered.
- Add to your Air Fryer on 275 degrees F for 6 minutes! Once done, take out and enjoy!
Pro-tip: If let it cool for a bit, the middle will start to set and still will be fudgy! Oven tip: Bake in oven at 350 degrees F for 8-10 minutes!
