Serves 8 Brownies
Prep time: 10 minutes
Cook time: 10 minutes
Nutritional Information Per serve:
Energy: 185 calories
Protein: 10g
Carbohydrate: 12.4g
Fat: 10.5g, 2g sat fat
Ingredients:
Brownie Mixture:
Extra virgin olive oil spray
½ cup natural peanut butter
1 egg
¼ cup maple syrup
2 tbsp soy milk
½ tsp vanilla extract
1 scoop True Protein WPI90 in Rich Chocolate
½ tsp baking powder
2tbsp cocoa powder
Frosting:
5tbsp nuttelex
½ cup cream cheese
1tbsp maple syrup
½ tsp vanilla extract
Desiccated coconut to garnish
8 small/medium fresh strawberries
Method:
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Preheat oven at approx. 150C fan forced and lightly grease extra small muffin tins with oil spray.
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Get a large mixing bowl and place all wet ingredients to whisk together – Peanut butter, eggs, maple syrup, soy milk and vanilla extract.
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Add dry ingredients – Protein powder, baking powder and cocoa powder. If the mixture is dry, add more milk. Stir with a spatula until combined.
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Transfer mixture to muffin tins with a spoon and fill ½ way on each serve.
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Cook for ~10 minutes or until a skewer comes out clean.
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Let mini brownies cool and then transfer to a cooling tray. Prepare frosting whilst brownies are cooling.
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In a medium mixing bowl, using beaters, beat the nuttelex until soft, then slowly add the cheese, maple syrup and vanilla extract. Beat until all combined and the texture has thickened.
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Use a spatula or spoon to direct all ingredients into a snaplock bag. Seal the bag and cut a very small hole in the bottom of the bag so that you can pipe the mixture onto each brownie.
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Once brownies have cooled, pipe frosting on each brownie. Wash and cut strawberries by just taking off the green part. Garnish each frosting with dessicated coconut. Use the frosting to stick the strawberry face down on each brownie, to act as a ‘santa hat’. Finish with adding frosting to the tip of the strawberry and garnish with dessicated coconut. Store in an airtight container in the fridge for 1-3 days.
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Enjoy!
