Brownies are better with layers, especially if one of those layers is low-fat peanut butter icing. Brownies are even better without baking, especially if it means no messy egg yolk and eating right away. It sounds too good to be true, but that’s exactly what you have in store with these thick, chewy squares. For kicks, top with stevia-sweetened chocolate chips – the third layer’s a charm!
No-Bake Peanut Butter Protein Brownies
Makes 8 brownie squares
Macros per brownie: 98 calories | 6.6 g protein | 4.6 g carbs | 6.4 g fat | 0.3 g sugar | 1 g fiber
Brownie batter
1 ½ scoops chocolate-peanut butter protein powder
1/3 cup oat flour
¼ cup stevia
3 Tbsp. sugar-free chocolate syrup
2 Tbsp. almond milk
3 Tbsp. melted coconut oil
Peanut butter icing
2 Tbsp. powdered peanut butter
1 ½ Tbsp. water (or almond milk)
1 Tbsp. stevia
Topping: chocolate chips (optional)
Directions
- Line a mini loaf pan or small square dish with plastic wrap and set aside.
- In a large bowl, stir together all brownie batter ingredients until well combined.
- Spoon mixture into prepared dish. Using the back of a spoon or your fingers, flatten the mixture so it completely fills the dish.
- In a separate bowl, mix together peanut butter icing ingredients. Pour icing over top brownie batter. Sprinkle with chocolate chips, if desired.
- Place brownies in freezer for 30 minutes. Remove plastic wrap and slice into 8 even squares before serving. Store leftovers in fridge or freezer.