Thin Mint Brownies

Thin Mint Brownies

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Brownies, with their fudgy texture and irresistible chocolaty goodness, have long been a favorite indulgence. But what if I told you that you can enjoy this classic treat with a healthy twist? Say goodbye to guilt and hello to a new era of guilt-free indulgence! I’ve  reinvented this tried and true classic with wholesome ingredients, proving that you can have your brownie and eat it too – the macro-minded way.

Swap refined flour for oat flour to boost fiber content. Replace traditional sugar with lower calories alternatives like stevia and erythritol for all the sweetness and a fraction of the calories. Add pumpkin for moisture and don’t forget my favorite butter/oil replacement, Cocoa Bar spreads. Trust me, you won’t miss the ‘real’ thing!

 

Ingredients:

  • 1-15 ounce can of unsweetened pumpkin purée 
  • 28 grams dark cocoa powder
  • 30 grams oat flour (or blended quick oats)
  • 2 tsp vanilla
  • 100 grams erythritol (*optional)
  • 100 grams egg whites
  • 4 grams sea salt
  • 4-5 grams powdered stevia (add more or less depending on how sweet you want them)
  • 1.5 tsp baking powder
  • 60 grams Chocolate Active Stacks
  • 40 grams Thin Mint Spread

Topping:

  • 25 grams sugar free chocolate chips 

To Make:

Blend all ingredients, except your chocolate chips until silky smooth in a high speed blender. Pour into an 8×8 inch parchment paper lined baking dish. Bake for 38-40 minutes. They may seem undercooked a bit, that’s okay!  The gooey-er the better. Let cool completely before slicing. Cut into 6 massive slices. 

Macros per 1/6th of the recipe:

142 calories 

14c/5f/12p

Saved in MFP: Macro Minded Monique-Thin Mint Brownies

 

 

 

If you love these recipes, but wish you had them all to your own, in an easily and beautifully accessible book on your phone, I-Pad or laptop?  Or maybe you prefer a hardcopy for a fully hands on experience… SHOP MACRO-MINDED E-BOOK here!


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