Loading...Macros for each Brownie (recipe makes 2):
227.5 Cals, 25g Carbs, 7.5g Fat, 15g Protein!
Dry Ingredients for Cookie layer (for 2 brownies)
– 8g PEScience PB Cookie Select Protein (“FDL” saves you 30%)
– 8g PB2
– 5g Coconut Flour
– 2g Stevia
– 1g Baking Powder
Wet Ingredients (for 2 brownies)
– 100g Drained and Rinsed Chickpeas
– 1 Whole Egg
– 45ml Unsweetened Vanilla Almond Milk
– 1ml Pure Vanilla Extract
Rest of ingredients:
– 2 Reduced Fat oreos
– 6g Sprinkles
Directions:
1.) Preheat your oven on 350 degrees F. Then this is a super important part. Draining and rinsing your chickpeas is extremely important. This is going to get the chickpea smell out.
Blend for 60-90 seconds. It should be a pure liquid with no chunks.
3.) Now add that liquid to two seperate bowls. Add your dry brownie ingredients into one bowl and mix them together to avoid clumping. Now add them to one of your bowls with the liquid in it and mix together till you have a thick batter like consistency. Then add your cookie layer dry ingredients into a bowl and mix to avoid clumping. Then add to your other bowl with the liquid in it. Mix till you have a nice thick batter. Add in your sprinkles and mix.
Add your brownie batter, oreo, cookie layer and then optional more sprinkles on top!
5.) Add to your oven for 10-12 minutes. Err on the side of caution of undercooking. We want these to be fudgey. The tops will be a little doughy when you take them out but that's ok. Let them cool in the pan for 20 minutes. Then enjoy!
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