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Macros for Each Protein Cosmic Brownie:
55.75 Cals, 4.25g Carbs, 1.75g Fat, 5.75g Protein, 1.5g Sugar
SMALL TWEAK TO THE RECIPE!
If you use unsweetened baking cocoa instead of the ones I recommend, you’ll need to add 5g more of it to the batter. It’s not as potent so you’ll need to use more.
Protein Frosting Ingredients:
10g PEScience Gourmet Vanilla Select Protein (“FDL” saves you 15%)
10g Black Cocoa Powder
2g Coconut Flour
Additional Toppings: 15g Wilton Rainbow Chip Crunch (https://www.amazon.com/Wilton-Rainbow-Sprinkles-Cupcake-Decoration/dp/B01GT53MQ8)
Then add your whole egg and almond milk into the food processor as well. Blend for 60-90 seconds so you have a green mixture with no chunks of zucchini. It should look like a hulk juice!
2.) Now add your dry ingredients into a bowl and mix them together to avoid clumping. You can now add your dry to your hulk juice mixture or you can take the hulk juice and add it to another bowl and then add the dry. Mix them together until you have thick brownie batter like consistency.
Add to the oven for 8-10 minutes. If you want these to be fudgy, make sure to take them out right at 8-10 minutes. They will still feel uncooked in the middle of the brownies. That’s ok!
4.) While your brownies are cooking, add your dry frosting ingredients into a bowl and mix to avoid clumping. Then add 20ml of cold water and mix and then 10ml of cold water and mix again. You should have a thick but not stuck to the spoon like consistency. Then add to fridge for 20 minutes to thicken up some more.
5.) Once brownies are done, take out and leave in pan for 10 minutes to cool. Then once ready to demolish, add your frosting on top along with your rainbow crunch topping and enjoy!
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