Chocolate Brownies

These Chocolaty-Goodness Brownies are Reduced-Fat, Reduced-Sugar, & Packed with Protein for a satisfying snack that will keep your insulin levels even and your belly full. Don't be put off by the long list of ingredients, they really are a snap to put together and they are BIG!!

Dry Ingredients:
½ cup unbleached white flour
¼ cup vanilla protein powder
¼ cup soy flour (if you don’t have this whole wheat flour is fine)
1/6 cup unsweetened cocoa powder
1/6 cup chocolate protein powder

1 teaspoon baking powder
½ tsp baking soda (bread soda for all those in the UK & Ireland)

¼ teaspoon xanthan gum

¼ teaspoon salt

Wet Ingredients:
1 ounce unsweetened baking chocolate
¼ cup canola oil (or other vegetable oil)
1 tablespoon light corn syrup
¼ cup unsweetened applesauce
¾ cup packed brown sugar
¼ cup splenda
1 tablespoon molasses
1 teaspoon vanilla extract
1 large egg
1 large egg white

Preheat the oven to 350F (180C, 170Fan). Prepare baking pan or casserole dish that is 8x11 inches with a light coating of oil or cooking spray.

Melt the chocolate in the oil in a microwave safe bowl on med-low. Checking every 30seconds or so to insure the chocolate doesn’t burn.

Meanwhile, sift together the flours, protein powders, cocoa, salt, baking soda, baking powder, and xanthan gum in a bowl and set aside.

Stir in the applesauce and corn syrup into the melted chocolate.

Add the sugars, molasses and vanilla and beat with a mixer or by hand for 2 minutes until creamy.

Add the egg and egg white and beat for another minute.

Fold dry ingredients into the wet ingredients until just mixed.

Pour into prepared pan. Bake for 25-35 minutes, or until knife inserted into the middle comes out clean. (if the top browns too quickly, just place some aluminum foil over the top. Soy flour & protein powder brown quicker than conventional flower.

These are best right out of the oven or about 12-24 hours later when wrapped in plastic wrap. Makes 12!