When you want a brownie, not much can take its place! Right? How about a brownie that packs delicious taste and doesn’t leave you with any feelings of guilt? My Dark Chocolate Peppermint Brownies combine the fudginess of an ordinary brownie with just a touch of peppermint for added flavor. There’s something about this rich and delicious treat that keeps it fresh in our minds… so let’s keep it off our waistlines by making this healthier version.
Typically when I write my recipes, I will just list a generic whey, casein or blended protein in the ingredients. However, every once in a while I come across a protein that I just can’t help but mention, and Jamie Eason’s signature protein line has led me to do just that! Enjoy!
Keeping our bodies in shape is hard work… and, yes, it absolutely does mean making sacrifices when it comes to the foods that we choose to eat! However, the key is to still enjoy the foods that you love by simply recreating them into a healthy version. That’s what I’m here for! I’ll take the guesswork away from you and bring you new recipes each and every week! It’s all about being creative with good-for-you foods! As my trademark proclaims, I will always do my best to deliver to you: 100% Taste, 0% Guilt! It’s all here for you and ready to go. Each Alli’s Slim Pickins recipe provides detailed ingredients, nutritional information, and step-by-step instructions on how to prepare each mouth-watering meal! Come on, let’s make it happen…
DARK CHOCOLATE PEPPERMINT BROWNIES
2 scoops Jamie Eason chocolate Whey Protein, or whey of choice
3/4 cup granulated stevia (or your preferred sweetener)
1/2 cup oat flour (or whole-wheat flour)
1/4 cup dark unsweetened cocoa powder
1/2 TB baking soda
1 cup pure pumpkin puree
1/2 cup unsweetened applesauce
1/2 cup egg whites
5 TB coconut oil, liquid (or softened/melted)
1 TB vanilla extract
1/2 TB peppermint extract
How to Prepare
1. Put the pumpkin, applesauce, egg, and egg whites into a large mixing bowl and let sit for a bit to get the chill out (this is so when adding the coconut oil, it doesn’t clump).
2. Preheat oven to 350 degrees. Spray an 8×8 pan with non-stick cooking spray. Set aside.
3. Put the dry ingredients (whey protein, stevia, flour, cocoa, baking soda) into a separate bowl and mix to blend.
4. Add the coconut oil and extracts to the bowl with the pumpkin mixture. Mix well.
5. Slowly add the dry mixture to the wet mixture, stirring continuously. Whisk together (or use a hand blender if you have one) to get all the clumps out and make the batter nice and smooth. This might take a few minutes by hand.
6. Pour batter into the pan and bake approximately 30-35 minutes (or until brownie edges pull away from the pan and a knife inserted in the center comes out clean).
NOTE: if you like the consistency to be gooier, you can shorten the bake time. Remove from oven and let cool before cutting. Enjoy!
OPTION: Garnish with crushed peppermint stick pieces (not included in below nutrition)
Per serving (recipe serves 8): 195 calories, 11 grams protein, 14 grams carbohydrates (3.5 grams fiber!), 10.5 grams fat
100% TASTE, 0% GUILT
Editor’s Note: If you have any specific requests or would like to share your feedback on the above recipes, please e-mail Allison Frahn at AliFrahn@yahoo.com.