246 Calorie Giant High Protein Brookie

Ingredients (raw weights)

• 11 g butter, light, as sold
• 10 g zero-calorie sweetener (erythritol/stevia/monk fruit)
• 10 g zero-calorie sweetener (erythritol/stevia/monk fruit)
• 10 g apple, raw
• 10 g egg whites, raw (liquid)
• 1.1 g vanilla extract, as sold
• 7 g casein protein powder, dry
• 0.6 g baking powder, dry
• 0.5 g salt, dry
• 62 g egg whites, raw (liquid)
• 80 g pumpkin puree, canned
• 46 g almond milk, unsweetened, as sold
• 15 g all-purpose flour, dry
• 42 g zero-calorie sweetener (erythritol/stevia/monk fruit)
• 7 g casein protein powder, dry
• 10 g cocoa powder, unsweetened, dry
• 1 g baking soda, dry
• 1 g baking powder, dry
• 0.5 g salt, dry

Steps

1. Preheat oven to 350°F.
2. Mix egg whites, pumpkin, and almond milk until smooth.
3. Mix in remaining brownie ingredients until a thick batter forms.
4. Pour into a greased or parchment-lined 5 or 6 inch round or square dish/ring. For a standard brownie pan, 2x the recipe.
5. Mix softened butter, erythritol, brown erythritol, applesauce, egg whites, and vanilla.
6. Mix in casein, baking powder, and salt until a thick cookie dough forms.
7. Fold in chocolate chips.
8. Bake 15–20 min, until the outside is set and a toothpick comes out clean. Add 3 cookie dough dollops on top, then bake 3 more min.
9. Let cool slightly and add optional chocolate chips + chunks before removing from pan.