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Fudgy Chocolate Brownies
Ingredients:
  • 3/4 cup soy protein isolate
  • 3/4 cup whey protein
  • 1/2 cup Splenda
  • 1 teaspoon liquid sweetener
  • 1/2 teaspoon vanilla extract
  • 1/4 cup glycerin *
  • 3/4 cup water
  • 3 Tablespoons Dutch-Process Cocoa powder
  • dash salt
  • 3 Tablespoons Coconut Oil (or Sweet Almond Oil)

Fudge Brownie
Combine soy protein isolate, whey protein, and Splenda in a food processor. Add remaining ingredients and pulse on high until a soft dough forms. Remove dough and knead by hand for twenty-ish strokes.

Press into an 8x5-inch pan and bake at 350°F for 8-10 minutes. Remove from pan and cut into bars while still hot. Allow to cool and store in refrigerator in an airtight container.

Makes 6 large bars - 2 grams per serving.

If desired, these can be frosted with cream cheese frosting or a low-carb chocolate frosting.

* See our Product Reviews for information about glycerin -- it's what makes these brownies gooey and rich instead of dry or artificial tasting.

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