Amazing Mini Egg Protein Brownies made with a ton of protein powder and Greek yogurt, for an Easter desert! Healthy mini egg brownies are gluten free, butter-free and easily Vegan too!
Ingredients
½cupUnsweetened Cocoa Powder, or Cacao Powder, 40g
¼cupWhey-Caesin Chocolate Protein Powder, 23g
¼cupWhey Chocolate Protein Powder, 23g
½scoopUnflavored Whey-Caesin Protein Powder, 15g
¼cup1:1 Gluten Free Baking Flour, 30g, see post for subs
2TbspZero Calorie 1:1 Sugar Replacement, 24g
Stevia Sweetener, ¼ cup sugar worth (Use your brand's Conversion Chart)
⅓tspBaking Soda
1⅓cupNon-fat Greek Yogurt, 300g
½cupUnsweetened Almond Milk, 120ml
1tspVanilla Extract
3TbspAlmond or Cashew Butter, 48g, see post for subs
100gCardbury Mini Eggs, Chopped
Instructions
Preheat oven to 350°F and line an 8” x 8” brownie pan or baking dish with parchment paper.
In a bowl, whisk cocoa powder, chocolate protein powders, unflavored protein powder, zero calorie sugar replacement, flour, stevia sweetener, and baking soda.
In a large bowl, whisk together Greek yogurt, almond milk and vanilla.
Add dry mix to wet, and gently fold until just combined.DO NOT OVER-MIX or protein powder will make the brownie dense.
Add in almond butter/cashew butter and fold.Batter should be thick.
Add in most chopped mini eggs (reserve some for top)
Transfer batter into pan and smoothen with a spatula or back of spoon.Top with more mini eggs.
Bake for 27-30 minutes; Toothpick inserted into the center should come out slightly wet.Remove from oven and let cool completely.
Notes
Nutrition details are calculated using products recommended below.
See post for alternate ingredients, tips and storage options.