PUMPKIN CHOCOLATE BROWNIE
675
Ingredients:
- 150g canned pumpkin puree
- 45g oats flour
- 2 whole eggs
- 2 tablespoon sugar-free syrup
- 1 tablespoon cacao powder
- 1 teaspoon butter (7g)
- 1 teaspoon baking powder
- 1 teaspoon mixed spice/pumpkin spice
For The Glaze:
- 1 scoop chocolate whey protein powder (35g)
- 1 teaspoon cornflour
- 100ml low-fat almond milk
Instructions:
- Pre-heat oven to 180 Celsius/350 Fahrenheit.
- Combine all dry ingredients in a bowl.
- Add all wet ingredients. You can mix with a blender or even with a fork.
- Check the sweetness and add more sweetener if required.
- Line a baking tin with baking paper (mine was 15×20 cm) and fill it with the mixture.
- Bake for 25-30 minutes or until a knife comes out clean. The brownies will be very soft in the beginning, but they firm up once they cool.
- Pour the glaze on top and serve or refrigerate until needed.
For The Glaze:
- Mix all the ingredients and bring the mixture to simmer on medium heat. keep stirring constantly. Let the glaze thicken and coat the back of your spoon.
Nutrition Facts:
- Calories: 675 Cal
- Protein: 40.3g
- Carbs: 78.1g
- Fat: 26.4g
