And you know that brownie also happens to be really delicous when, after a bite or two, a few of them declare: 'I NEED this recipe!"
Well, I'm not one to deny the masses their healthy brownies, so here it is! They are gluten free, mostly paleo (primal, really), high in protein and fiber with a low glycemic index -- and fully tasty. Thanks to GNC Live Well for the awesome protein powder I used in these!!!
Here's how my recipe ended up:
Pumpkin Chocolate Protein Brownie
- 1/4 cup almond butter
- 4 Tbsp. Chocolate PB2 Powder
- 1/2 cup protein powder - I highly recommend GNC Total Lean, Lean Shake chocolate or pumpkin spice
- 1 small can organic pumpkin
- 2 eggs
- 1/2 cup agave nectar
- 1 tsp. baking soda
- 2 tbsp. coconut oil
- 4 Tbsp. cocoa powder
- 1 Tbsp. cinnamon
- 1 Tbsp. pumpkin pie spice
- 1 tsp. vanilla
- 10 drops chocolate flavored liquid stevia
- 1/2 cup raw cacao nibs (or dark chocolate chips)
- 2 scoops protein powder (again, love the GNC Lean! Try the pumpkin spice for the frosting in one batch, chocolate in another!)
- 1/4 - 1/3 cup unsweetened chocolate almond milk
- 1/4 cup raw cacao nibs or dark chocolate chips
1. Preheat oven to 350 degrees and grease with Pam or coconut oil an 8x8 inch pan.
2. Combine (I mixed by hand) all brownie ingredients except cacao/chocolate in a large bowl, mixing just until all ingredients are blended into a nice uniform batter. There might be a few clumps - all good. Just don't overmix. Fold in the cacao/chocolate.
3. Pour batter into the pan and bake 30-35 minutes or until batter comes away from sides of the pan and a knife inserted comes out clean. Cool.
4. For frosting, mix the protein powder and milk together, adding more or less milk to get to desired consistency. Spread over the brownies. Let it set, then cut and enjoy!
Coming next week: A PowerCore circuit, healthy chicken "fried rice," and a new mom's inspiring post-baby transformation!