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.

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