You're going to want to hide these from your kids (or make a second batch). They are SO good and such a perfect packed lunch treat, snack on the go, or night-cap.
I love these because of their balanced macros and delicious taste. Perfect for that time of the month where you're a little extra hungry and your sweet tooth is a little extra loud.
Makes 24 brownie bites.
Macros: 1 brownie ( 5 P / 5 C / 1.5 F )
Ingredients:
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220g (1 cube) fat free cream cheese (softened)
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55g plain greek yogurt
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120g pumpkin puree
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1 whole egg
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3 egg whites
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2 Tbsp fat free creamer
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8g honey
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46g mini semi sweet chocolate chips (set aside 22g for top of brownies)
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5g coconut oil
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3 Tbsp coconut flour
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7 Tbsp cocoa powder
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1 tsp baking soda
Directions:
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Preheat oven to 325 degrees. Spray 24 count muffin tin with non-stick cooking spray. Set aside.
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Melt 24g mini chocolate chips and coconut oil together. Set aside and cool.
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In a kitchen aid, mix together cream cheese, greek yogurt, pumpkin puree, egg, egg whites, fat free cream and honey until combined. Add melted chocolate chips and mx.
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In a small mixing bowl, mix together coconut flour, cocoa powder, protein powder and baking soda.
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Add dry ingredients to wet ingredients and mix until smooth.
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Scoop batter into well greased muffin tin and top with the remaining 22g of mini chocolate chips.
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Bake for 20-26 minutes or until toothpick comes out clean.