Low Cal/High Protein Slu**ty Brownies Recipe! HD

Macros for each Brownie (recipe makes 2): 227.5 Cals, 25g Carbs, 7.5g Fat, 15g Protein! Dry Ingredients for Brownie Layer (for 2 brownies) - 8g PEScience PB Cookie Select Protein (“FDL” saves your 30%) - 8g Black Cocoa Powder (https://amzn.to/2JFQL3i) (Can sub with Hershey’s Special Dark Cocoa Powder (https://amzn.to/2HG0tC4) - 5g Coconut Flour - 2g Stevia - 1g Baking Powder 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. Add them to your colander (https://amzn.to/2JG237E) and run water over them while mixing around with your hand for 90-120 seconds. This is going to get the chickpea smell out. 2.) Now add these to your mini food processor (https://amzn.to/2KlLr6p) along with your egg, vanilla extract and almond milk. 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. 4.) Now take your brownie bar pan (https://amzn.to/2HDPCwJ) and spray two cavities with non stick butter spray. 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 add to your cooling rack (https://amzn.to/2HF0beZ) and let cool for another 10 minutes. Then enjoy! School of Flexible Dieting: https://www.flexibledietinglifestyle.com/about-the-school-of-flexible-dieting/ Recipe Vault: https://www.flexibledietinglifestyle.com/product/recipe-vault-monthly-membership/ Ultimate Flexible Dieting Experience: https://www.flexibledietinglifestyle.com/product/ultimate-flexible-dieting-experience/ Book of Recipes 5.0: https://www.flexibledietinglifestyle.com/the-flexible-dieting-lifestyle-book-of-recipes-5-0/ Protein Cookie Butter: https://www.flexibledietinglifestyle.com/cb/ 1-on-1 Coaching: https://www.flexibledietinglifestyle.com/coaching-program/ Training Guide https://gumroad.com/l/AbAVz Instagram: Instagram.com/TheFlexibleDietingLifestyle Email: Zach@FlexibleDietingLifestyle.com