Trust me when I tell you……you’re gonna LOVE them!

I came across this recipe a few weeks back and decided to give it a try. WOW! They are truly amazing brownies and loaded with as much or as little protein as you want. They are a great treat, even if you are watching what you eat. Give’em a try!

Recipe adapted from “My New Brownie” in Judy Rosenburg’s Rosie’sChocolate-Packed Jam-Filled Butter-Rich No-Holds-Barred Cookie Book (Workman, 1996)

1/2 cup flour

3/4 cup cocoa

1/2 cup vanilla protein powder

2 oz. unsweetened chocolate

2 sticks reduced-fat butter

1 3/4 cups sugar (we replaced the sugar with 1 cup baking Splenda)

1 tsp. vanilla extract

2 eggs

4 egg whites

2 tbsp. mini semi-sweet chocolate chips

Preheat oven to 350 degrees F. Line 8×8-inch square baking pan with parchment paper (or coat it with nonstick cooking spray). In a small bowl, thoroughly combine flour, cocoa and protein powder. Set aside. Melt chocolate and butter together either in microwave or double boiler. Stir until blended, then set aside at least five minutes to coo.. In a large bowl, mix the cooled chocolate/butter with the sugar/Splenda, using an electric mixer on medium speed. Add vanilla: mix. Add two eggs, mix on low speed, add all egg whites, then mix until batter is smooth. Add protein/flour/cocoa mixture and stir by hand just until all dry ingredients are incorporated into wet ingredients and no flour is visible. Pour batter into the pan and sprinkle evenly with chocolate chips. Cook 40-45 minutes, until center is firm and level with sides. Brownies are done when a toothpick inserted in center comes out with moist crumbs.