Teaching you the whey to bake.

White Chocolate Mint Cheesecake Topped Brownies

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Calories per slice: 58
8g protein, 4.5g carbs, 1g fat.
Made using PES – Physique Enhancing Science Select protein, get your own 30% off from PEScience.com with the code “driven”
@iifym

Ingredients:
Brownie layer:
1 scoop Select Milk Chocolate Protein
3/4 cup unsweetened cocoa powder
3/4 cup GF rolled oats
1 cup Splenda (or other sweetener to match)
1 egg
2 eggwhites
1/3 cup unsweetened milk (i used almond)
1.5tsp baking powder

Cheesecake Layer:
2 x 250g containers FF cream cheese
1 scoop White Chocolate Mint Select Protein
1/3 cup eggwhites
1/2 cup splenda
1 tsp mint extract (or double scoop the WCM)

Directions:
– Add all brownie ingredients into a good blender or nutribullet, pulse until completely blended.
This will take some time depending on your blender as there are few wet ingredients, may need to shake/scrape sides and re blend a few times
-Pour into 9×13 cake pan or pyrex dish (grease this first)
-In a large mixing bowl beat cream cheese until softened
-mix in everything else
-pour over brownie batter
-optionally crush candy cane over top
-Bake at 350 for 24 minutes, remove and let cool completely
-refrigerate 4+ hours to set
-Mine cut into 24 pieces nicely, size as you like them -Enjoy!!!

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