It's taken about 20 trial runs for me to finally perfect a healthy brownie recipe that I genuinely enjoy and that doesn't taste like dark chocolate cardboard. Moist brownies have always been my weakness for as long as I can remember (besides the brownie batter). When I was younger, I would make brownies solely for the purpose of eating half the batter, with only a thin sheet of baked brownies left to eat. Now-a-days, nothing's changed, besides the fact that now I can eat the batter without the feeling the guilt that comes with it.
So I now introduce to you my original super easy healthy brownie recipe (perfect for V-tines day)!
1/3 cup Coconut Flour
1/3 cup Cocoa Powder
1 scoop Vanilla (or chocolate) Protein Powder
1 tsp Baking Soda
1/3 cup Pure Pumpkin Puree
1/4 cup Coconut Oil (melted)
1 1/2 tsp Pure Vanilla
1/3 cup liquid egg whites (or 2 egg whites)
1/2 cup SF syrup + 1/4 cup Splenda
(^^or just 1/2 cup splenda)
1/4-1/2 cup Unsweetened Almond milk (however much to get a brownie batter consistency)
Preheat oven to 350 degrees F. In a medium sized bowl, combine coconut flour, cocoa powder, protein powder, and baking soda. Add pumpkin puree, melted coconut oil, vanilla, liquid egg whites, SF syrup & splenda, and almond milk (until desired consistency). If you wanna get cray, add some chocolate chips. Try not to eat all the batter (it's OK if you do, I did), pour into a greased 8 x 8 pan, and bake for 25-28 minutes, or until a toothpick comes out clean. Cut into 16 brownies & Enjoy!!!
**If somehow it didn't turn out the way you wanted, let me know! I'll tell you what adjustments to make to bake them they way you like.
p.s. I gave up social media for lent, so that's why I will not be posting on my personal account. I still want to keep my blog going so I'm making an exception for that cause you guys are worth it ;)
Have a fab, fit, not skinny Thursday friends and don't forget to subscribe below if you haven't already!