Moist Protein Brownies

Who says you can't have the best of both worlds when it comes to healthy eating and losing weight? With this super delicious brownie recipe, you definitely can. It took me a while to get this recipe right, but it was definitely worth all of the trial and error. 

The recipe is designed to make approximately 16 full size brownies or 32 "bite size"

What you need:

1 egg and 3 egg whites

1/2 cup of Unsweetened Vanilla Almond Milk (or skim/soy milk)

1 TSP Baking powder

1/2 TSP baking soda

1/2 cup unsweet coca powder

1 cup of Oats

15 packs of Stevia (or sweetner of your choice)

3/4 can of pumpkin (You will not taste this in the brownie)

3/4 cup of Unsweetened applesauce

2 squares of unsweetened baking chocoloate

1 scoop of protein powder (I used cookies n' creme flavor to make it fun!)

Directions: 

Preheat over to 350 degrees. 

Spray muffin, mini muffin pan, or square pan thoroughly with nonstick spray.

Microwave chocolate in bowl for 60 seconds or until melted. (60 seconds is about what it takes, it could take more or less depending upon your specific microwave)

After chocloate is melted, combine all ingredients in a blended until batter is creamy and oats are grounded.

Divide batter evenly throughout the pan you are using.

Bake for 20-22 minutes. (I bake mine for 20 minutes because I like them extra moist)

Nutrition Information per brownie: 

(This can vary depending upon brands used, portions, etc. This is to be used as a guide only)

Calories: 65

Fat: 2g

Carbs: 10g

Sugar: 1g

Protein: 4g

Additional:

You can freeze these muffins and eat them one by one to help them last longer. They only take about 2-3 hours to thaw.

Top these with mini semi-sweet chocolate chips for extra added goodness.