“Skip the diet. Just eat healthy.”
Happy Tuesday to all my health-junkies out there!
It is finally June! And you know what that means…. Summer is officially in full swing! Well maybe not for all of us… I know that many of us work, have summer classes, or just can’t seem to find a second to spare, but I still hope you all are starting to enjoy yourselves… At least somewhat.
Lately, the only down time I have seem to have is when the weather does not feel like cooperating, and although I love to kayak and spend my time in God’s Creation, I cannot turn down a reason to get creative in the kitchen! On my most recent Instagram poll (if you don’t follow me, you should @squigi35) I asked what sweet treat people wanted me to experiment with next, dark chocolate dipped energy balls or peanut butter protein brownies. And well, you guessed it, brownies won!
I love to experiment in the kitchen making clean and tasty treats, and this recipe turned out BOMB if I do say so myself. And, I feel that this recipe is the perfect treat for the health junkie that wants to follow their macros, yet still feel full of sugary-satisfaction!
Personally, I think it that these brownies have a pretty great nutritional profile and although I am still trying to find the perfect “sweet treat” recipe for you guys, I will never stop experimenting or sharing these experimental recipes with you all!! However, I think that this treat has surpassed all the others, if I do say so myself.
With that said, here is the recipe, the nutritional profile, and the directions to the natural, 6-ingredient, protein brownies … enjoy! <3
This recipe made 20 brownies at 97.5 calories and 10.8 grams of fat, 8.9 grams of carbs, and 9 grams of protein!! It is insane. It is delicious. And you need to try it.
- 2 cups of Trader Joe’s Almond Slivers ground into powder
- 6 tbsp. of Trader Joe’s Cocoa Powder Unsweetened
- 5 tsp. of Trader Joe’s Organic Coconut Sugar
- 1 cups of Trader Joe’s Crunchy Salted PB w/ Flax & Chia Seeds
- 1 cup of Trader Joe’s Egg Whites
Chocolate PB Frosting Ingredients:
- ¼ cup 53% Caico Nestle Chocolate Chips
- 1 tbsp of Trader Joe’s Crunchy Salted PB w/ Flax & Chia Seeds
- In a food processor, process the 2 cups of almonds until they are powdered like. Place the powder into a medium-sized mixing bowl, with the egg whites, and peanut butter. Mix until smooth, about 2 minutes.
- Add the organic coconut sugar, and cocoa powder unsweetened. Mix well, and until evenly distributed, it will be a little clumpy.
- Spray a 9×13 cake pan and evenly distribute the batter amongst the cake pan.
- Bake at 375 for 8-10 minutes, or until you see a nice, fluffy, golden brownie that is not gooey in the middle.
- Immediately pull the brownies out and let them cool for 5 minutes.
- Melt ¼ cup of 53% Caico Nestle Chocolate Chips with 1 tbsp of Trader Joe’s Crunchy Salted PB w/ Flax & Chia Seeds in the microwave until melted. Spread the “frosting” evenly across the brownies, place into a freezer for 5-10 minutes. Then cut, serve, and enjoy!
Now, you do not have to add the frosting, I just personally could not have that rich of a brownie, and needed a little bit more sweetness on top. So keep in mind that the above nutrition count is based on me having the frosting on top of the brownies, which I think tied the whole recipe together. However, feel free to drop anything out of the recipe you don’t like, or bake it as is. Either way, I want to hear your thoughts! So make sure you reach out and let me know what you love or what you hate!
Feel free to leave any suggestions on a recipe you want me to try next, sweet treat or not! I am always up for something new in the kitchen. Enjoy this week, y’all! I hope it is filled with love, health, positivity, and kindness!
PS – I paired one of these brownies with a 1/2 of a cup of Arctic Zero Brownie Blast Ice Cream and 1/2 tbsp of Full Circle Crunchy Peanut Butter and it was to die for. It came out to 219 calories, with 13 grams of protein and only 21 grams of carbs… For a brownie sundae. Just try it. You won’t regret it. I promise you.
With all that I am,