- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 105.4
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 1.9 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 1.9 g
- Protein: 11.1 g
Super Fudgy Peanut Flour Protein BrownieSubmitted by: LEONALIONESS
IntroductionDense, gooey and delicious. Fudgy rather than cakey.
The peanut flour makes the texture of these very smooth and creamy. Dense, gooey and delicious. Fudgy rather than cakey.
The peanut flour makes the texture of these very smooth and creamy.
5 grams defatted peanut flour (about 3/4 tbs)
5 grams ww pastry flour (about 3/4 tbs)
7 grams cocoa (about 1 1/2 tbs)
22 grams pumpkin puree (1 1/2 tbs)
10 grams Jarrow brown rice protein powder (1 1/2 tbs)
dash of salt
stevia for 1 tbs sugar
1/4 tsp. or so of baking powder
1/8 tsp. baking soda
extracts to taste (I used butter, maple, vanilla and chocolate - my butter extract is vegan.)
Enough water to make the batter thick and creamy, not runny or crumbly. I use about 2-3 tbs. Add a bit at a time until consistency is sticky and thick but spreadable and well blended.
Bake 10-12 minutes in a toaster oven or traditional oven preheated to 350. Once toothpick inserted comes out clean, transfer to the freezer until completely cooled.
I top mine with a Tbs of reconstituted PB2 or coconut butter. So good - high protein, good fiber, filling and low calorie.
Number of Servings: 1
Recipe submitted by SparkPeople user LEONALIONESS.