Brownies
Very moist chocolatey cake-like brownie.
| ½ Cup | Whey Protein Powder |
| ¼ Cup | Cocoa Powder |
| 1 Tbsp | Baking Powder |
| ¼ tsp | Salt |
| 1 Tbsp | Butter |
| 12 Oz | Canned Pumpkin Puree |
| 4 Lg | Eggs |
| ¼ Cup | Heavy Cream |
| 1 tsp | Vanilla |
| 48 drops | Liquid Sucralose (Equivalent to 1 cup sugar) |
Sift together whey, cocoa, baking powder and salt. Set aside Butter a 8" x 8" pan with the 1 Tbsp butter. In a large bowl combine pumpkin, eggs, cream, vanilla and sucralose. Beat with a hand mixer until well combined. Add dry ingredients slowly and mix until just incorporated. Pour into prepared pan. Bake 50-55 minutes until a toothpick inserted into the center comes out clean. Let cool completely before cutting. Store in an airtight container in the refrigerator. For denser brownies, omit the baking powder. Servings: Or 16 @ 2 carbs each
Note: you CAN make this with granulated Splenda but your carb count will be significantly highter. 9 @ 9 carbs
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