The recipe written below is for a full batch! The recipe I’m making in the video is half batch! Just in case you’re wondering.
I’ve been making these babies for yearrsssss. You can scroll down on my feed and see the OG from 2019. I come back to these time and time again!
Coming in at 200 calories, 5g of protein, and 4g of fiber per muffin sized brownie. You can make these in any pan size, I just wanted single serving pieces.
Every month in The Path, I share a new meal plan with high fiber, high protein, and high volume recipes that don’t taste “diety” but can still help you hit your goals and find your happy weight in the most practical ways.
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Healthy Flourless Brownies
12
servings12
minutes30
minutes200
kcalIngredients
1 cup Almond Butter
1 15oz can Pumpkin Puree
3/4 cup Cocoa Powder
3/4 cup Sugar Free Maple Syrup (or regular maple syrup)
2 Eggs
2 tsp Vanilla
1 tsp Baking Soda
1/2 cup Chocolate Chips of choice
Optional: 1-2 scoops unflavored Collagen Protein
Directions
- Preheat oven to 350 and prepare 9x13in pan with parchement paper or non-stick spary.
- In a large bowl mix together ingredients until combined thoroughly. Transfer to pan and bake for 30-40 minutes. The toothpick may not come out “clean” due to the fudgey nature of the brownie, that’s okay!
- Let cool and serve as is. store in an airtight container for up to 7 days or freeze for up to 6 months.
