Mini Egg Protein Brownies
Serves 16
10 mins prep
27 mins cook
37 mins total
Amazing Mini Egg Protein Brownies made with a ton of protein powder and Greek yogurt, for an Easter desert! Healthy mini egg brownies are gluten free, butter-free and easily Vegan too!
Preheat oven to 350°F and line an 8” x 8” brownie pan or baking dish with parchment paper.
In a bowl, whisk cocoa powder, chocolate protein powders, unflavored protein powder, zero calorie sugar replacement, flour, stevia sweetener, and baking soda.
In a large bowl, whisk together Greek yogurt, almond milk and vanilla.
Add dry mix to wet, and gently fold until just combined.
DO NOT OVER-MIX or protein powder will make the brownie dense.
Add in almond butter/cashew butter and fold.
Batter should be thick.
Add in most chopped mini eggs (reserve some for top)
Transfer batter into pan and smoothen with a spatula or back of spoon.
Top with more mini eggs.
Bake for 27-30 minutes; Toothpick inserted into the center should come out slightly wet.
Remove from oven and let cool completely.
