Gingerbread Protein Brownies with Cream Cheese Frosting

    Serves 16
    10 mins prep
    22 mins cook
    32 mins total

    Delicious Gingerbread Protein Brownies with a Cream Cheese Frosting! These gingerbread brownies have no molasses, but use protein powder and monk fruit sweetener for a healthy festive dessert.

    2 servings

    Frosting:

    1. Preheat oven to 350°F and line an 8” x 8” brownie pan or baking dish with parchment paper.

    2. In a bowl, whisk cocoa powder, chocolate protein powders, zero calorie sugar replacement, flour, ginger, cinnamon, cloves, nutmeg, and baking soda.

    3. In a large bowl, whisk together Greek yogurt and almond milk.

    4. Add dry mix to wet, and gently fold until just combined.

      DO NOT OVER-MIX or protein powder will make the brownie dense.

    5. Add in tahini and fold.

      Batter should be thick.

    6. Transfer batter into pan and smoothen with a spatula or back of spoon.

    7. Bake for 20-22 minutes; Toothpick inserted into the center should come out slightly wet.

      Remove from oven and let cool completely.

    Frosting:

    1. In a bowl, mix softened cream cheese, yogurt and protein powder until smooth.

    2. Spread over cooled brownies, cut into slices and enjoy!

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