Thought I would switch it up from pumpkin everything lol so why not go back to the ultimate combo of chocolate and peanut butter! 👍 found this recipe on Instagram and tweaked it a little according to what I had on hand. They turned out SO good and macro friendly, which is obviously ideal. Check it out!
92g S’mores Cellucor Whey
25g Hershey’s unsweetened cocoa powder
45g baker’s corner (Aldi) Mini chocolate chips
184g Liquid Egg Whites
56g Dannon Light & Fit Plain Greek Yogurt
200g Fat Free Cream Cheese
14g Countryside Creamery Light Butter
1/2 tbsp baking soda and baking powder
I added stevia, salt, vanilla and Walden Farms chocolate syrup to taste.
Peanut Butter Frosting:
17g Peanut Butter Marshmallow Cellucor Whey
9g Sugar Free Cool Whip
Blend all wet ingredients in a mixer. Then add dry. I baked mine for about 25 minutes at 300 degrees. (SN: the recipe I referenced called for 2 whole eggs but I opted out of using those to avoid additional fat but you can add them if you’d like!)
(Biggest brownie ever!!!)
Once the brownie cooled, I weighed the final product and divided that by 9 to figure out how much each serving would be. Mine came out to 70g per serving. Pretty decent size!! 9 servings and 127 cals per serving, macros: 10.4C/3.4F/16P, which included the peanut butter frosting.