CHOCOLATE FUDGE PROTEIN BROWNIES WITH SEA SALT

INGREDIENTS:

-1/2 cup plant-based chocolate protein powder (I used Vega Clean vegan protein powder)

-3/4 cup unsweetened cocoa powder

-1 tbsp vanilla extract

-1/3 cup butter, room temperature

-1 cup powdered "Pyure" stevia blend sweetener. (I found this at Jewel in the sugar section for $6.99 for a big bag)

-7 packets of equal

-1/2 cup plain greek yogurt (I used Fage 0%)

-1 egg

-1/2 cup egg whites (about 1 and 1/2 eggs)

-Sea salt

PLEASE READ NOTES BELOW! :)

NOTES: This batter is EXTREMELY thick and some what hard to work with. Since I opted out of adding peanut butter and honey for a way less carb count, it wasn't as easy to mix as other protein treats I've made. But be patient and you'll come out with super dense and "fudge" like brownies in the end.

This also makes a very small batch. I only used about half of an 8x11 glass baking dish and they're about 1/2 inch thick. This makes 9 brownies. If you want thicker or more brownies, I would definitely recommend doubling the entire recipe!

These brownies taste BEST when kept in the fridge. I wouldn't even eat them until they are completely cold. Wait until they are cooled down before slicing, then store them in the fridge.

INSTRUCTIONS:

1. Preheat oven to 325 degrees. Combine the protein powder and cocoa powder. Mix the butter, pyure sweetener and equal packets together. This will have a powdery dry and crumbly texture, which is fine.

2. Add the greek yogurt, eggs and vanilla extract to the sugar/butter bowl and mix well. Combine the dry ingredients to the wet ingredients.

3. Spread on the bottom of a greased (8x4 ideally... I used 8x11 and just didn't use the whole dish). Bake for 25-30 minutes.

*Check after 25 with a tooth pick. DO NOT OVERCOOK! Or they will be dry. When they are done, top with a few grinds of sea salt.

4. Wait until they are cooled, slice and put into the fridge to get cold.

Comments

BAKED PENNE ALLA VODKA

*NOTE - photo above is this recipe below doubled. Feeds about 4-6. If you wish to double the recipe, bake in a 9x13 baking dish. INGREDIENTS: -One 16 oz box of Penne Rigate -One 24oz jar of vodka sauce (I used Little Italy "In the Bronx" vodka sauce from Jewel) -One 8oz bag of shredded Italian blend cheese -1 cup shredded mozzarella cheese -Dried parsley (optional) -1 tbsp olive oil INSTRUCTIONS: 1. Preheat oven to 375 degrees. Boil large pot of salted water and cook pasta according to package directions until al dente (about 9-10 minutes). 2. Drain pasta and add 1 tbsp of olive oil to prevent sticking. Toss pasta with about half the jar of sauce or slightly more until every piece of pasta is coated. Add in 3/4 bag of Italian blend cheese and stir to combine. Spread a thin layer of sauce on the bottom of a baking dish. Pour pasta mixture into baking dish and top with another thin layer of sauce to prevent the noodles from drying out. Top w

CHICKEN POT PIE

Okay, so first things first- this is by far one of my favorite things I have EVER made. It. Is. Delicious. And all cheesiness aside, this recipe really does require a lot of love and extra steps so it's going to be a little longer & more detailed than most of my other ones. I know how unappealing a ton of reading can be before getting to what everyone actually wants (the recipe) so I will try to keep it as short as possible without leaving anything out. But please read everything for the best results! Important things to go over first: #1 The chicken - Most pot pie recipes just call for "cooked chicken" which is usually boiled or baked or some suggest rotisserie chicken meat to make it easy. I seasoned my chicken breasts before cooking them which gives the entire pot pie an extra layer of flavor. If you start out with delicious pieces of chicken, every other ingredient is just a bonus. #2 Baking - I used a cast iron skillet to bake my pot pie. I a

CHEESY CHICKEN BROCCOLI RICE BAKE

Ingredients: -3 cups cooked chicken (cubed or rotisserie) -3 cups uncooked instant white rice -1 head broccoli, cut into small florets (or 1 bag frozen) -2 cans condensed cream of chicken soup -1 cup sour cream -1/2 cup whole milk -3 cups sharp cheddar cheese (I used freshly grated but you can use pre-shredded) -1 tbsp garlic powder -1 tbsp onion powder -1 tbsp paprika -salt/pepper Instructions Cook 3 cups instant rice according to package directions. 1:1 ratio, 3 cups water for 3 cups rice. Mix together soup, sour cream, milk, seasonings (adding salt & pepper to taste) and 1 cup of of cheese. Add cooked chicken, broccoli (no need to cook it even if it is frozen) and rice. Season again with salt & pepper to taste. Spray a 9x13 baking dish and pour in mixture. Top with remaining cheese (or as much as your heart desires). Bake uncovered for 35 minutes. Broil on high, watching closely so not to burn, for a few minutes until top has a golden bubbly crust. NOTE: feel free to modi

A Thyme to Eat

Search This Blog