Chocolate Peanut Butter Brownies
Makes 9 servings
Ingredients
- 5 egg whites
- 1.5 scoops chocolate protein powder (we used Trutein Chocolate Peanut Butter Cup)
- 3/4 cup pumpkin
- 1/4 cup unsweetened cocoa powder (Hershey’s Special Dark works best here)
- 2 tbs coconut flour
- 2 tbs powdered peanut butter + 3 tbs for peanut butter swirl (we used PB2)**
- 1/4 cup mini semi-sweet chocolate chips
- 1 tsp vanilla
- 1/2 tsp baking soda
- 3/4 tsp apple cider vinegar*
- stevia to taste
* do not omit as this helps keep the brownies light and fluffy!
** you can also substitute real peanut butter for the powdered peanut butter. Just microwave the peanut butter for about 20 seconds to drizzle. Note that this will change the nutritional information.
Preheat oven to at 350 and spray a 9 x 9 baking pan with nonstick spray. In a medium sized bowl, beat egg whites with an electronic mixer for about 30 seconds or until egg whites are “foamy,” then add all of your wet ingredients and mix well by hand. Set bowl aside. In another bowl, combine all dry ingredients except for the chocolate chips. Slowly add your dry ingredients into your wet ingredients and mix well by hand, then fold in the chocolate chips. Pour batter into your prepared pan.
To make the peanut butter swirl: In a small bowl add 3 tbs of powdered peanut butter and approximately 1.5 tbs of water and mix well (you may need more or less water, but you need a slightly “runny” peanut butter). Drizzle the peanut butter over the brownie batter. Then, using a knife gently swirl the batters together.
Bake at 350 for 20-25 minutes.
