Ingredients
Brownie Layer
1 cup oat flour (120g)
1/2 cup cocoa powder (50g)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup erythritol (100g)
3 large egg whites (100g)
1/2 cup unsweetened applesauce (122g)
1 teaspoon vanilla extract
1/4 cup unsweetened almond milk (60g)
Peanut Butter Fudge Layer
1/2 cup powdered peanut butter (like PB2, rehydrated with water to form a paste, 64g)
1/4 cup Greek yogurt (60g)
2 tablespoons maple syrup (40g)
1 teaspoon vanilla extract
Instructions
Brownie Layer
1. Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
2. In a medium bowl, whisk together the oat flour, cocoa powder, baking powder, and salt.
3. In another bowl, combine the erythritol, egg whites, unsweetened applesauce, and vanilla extract. Mix well until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
5. Add the almond milk and mix until the batter is smooth and thick.
6. Pour the brownie batter into the prepared baking pan and spread it evenly.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely.
Peanut Butter Fudge Layer
1. In a small bowl, mix together the powdered peanut butter paste, Greek yogurt, maple syrup, and vanilla extract until smooth.
2. Once the brownie layer has cooled, spread the peanut butter mixture over the top evenly.
Final Steps
1. Place the brownies in the refrigerator for at least 1 hour to allow the peanut butter fudge layer to set.
2. Once set, remove from the fridge, cut into squares.
3. Enjoy!
Tips
Store the brownies in an airtight container in the fridge for up to a week.
You can also freeze them for longer storage.
Feel free to adjust the toppings or ingredients according to your preferences and to add 30g of protein to make it more protein and control your glycemic index!
This recipe provides 15 servings of 50 grams each, with each serving containing around
Calories: 71 kcal
Carbohydrates: 18.5g
Protein: 4.25g
Healthy Fats: 1.25g
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